Munich Dunkel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Munich Dunkel

167 calories 15.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Rob
Hop Utilization: 94%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday November 22nd 2020
1.051
1.010
5.3%
20.6
18.2
5.3
38.89
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Gambrinus - Munich - Light 10L10 lb Munich - Light 10L $ 2.50 / lb
$ 25.00 		37.3 10 95.2%
4 oz Great Western - Mela Malt4 oz Mela Malt - (late mash tun addition) $ 2.00 / lb
$ 0.50 		34.5 30 2.4%
4 oz Weyermann - Carafa II4 oz Carafa II - (late mash tun addition) $ 1.75 / lb
$ 0.44 		31.5 415 2.4%
168 oz / $ 25.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 3.4 Boil 60 min 20.63 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.90 gal water $ 0.60 / gal
$ 4.74 		Water Agt Mash 1 hr.
1 tsp Irish Moss $ 1.25 / oz
$ 0.21 		Fining Boil 10 min.
$ 4.95
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
$ 4.00 / each
$ 8.00
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Grocery Store RO w/minerals
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use lactic acid to get mash to 5.5 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 152 °F 148 °F 40 min
1 gal Infusion 160 °F 158 °F 30 min
2 gal Sparge 172 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.71 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.07 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.07 g | 24.3 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F
(76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 5.5 gallons of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.

Chill the wort to 50 °F, pitch the yeast, and ferment at this temperature until complete. Bring the temperature up to 62 °F for a two day diacetyl rest. Drop the temperature by 3 °F per day until you get to 34 °F. Lager the beer at 34 °F for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).

Last Updated and Sharing
 
203
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-30 13:40 UTC