Munich Dunkel - Beer Recipe - Brewer's Friend

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Munich Dunkel

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday March 10th 2021
1.052
1.013
5.1%
22.6
18.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Weyermann - Munich Type II (Dark)12.5 lb Munich Type II (Dark) 37 10 95.2%
5 oz Weyermann - Melanoidin5 oz Melanoidin 34.5 27 2.4%
5 oz Weyermann - Carafa II5 oz Carafa II 31.5 415 2.4%
210 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Tettnanger1.6 oz Tettnanger Hops Pellet 4.5 Boil 60 min 22.56 100%
1.60 oz / $ 0.00
 
Yeast
- White labs German X
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 554 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.92 19.7  
Mash volume with grains (equipment estimates 5.72 g | 22.9 qt) 5.97 23.9  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.25 25  
Top off amount 0.25 1  
Going into fermentor 6.5 26  
Total: 9.89 39.6
Equipment Profile Used: System Default
 
Notes

FROM BYO

https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/


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 6.5 gallons (25 L) 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 (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) 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).


My notes on Lager Fermentation

Fermentation Schedule
52F for 2 weeks
Raise Temp to 62F for 2-3 Days (d rest)
Rack to Second (drop trub)
Cold Crash to 45F for a week
then rest for another weeks at 40F
Then Keg and Larger for 6-8 weeks at 35F

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  • Last Updated: 2021-07-16 18:56 UTC