D'unkel Chicklets - Beer Recipe - Brewer's Friend

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D'unkel Chicklets

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.13 liters
Post Boil Size: 22.12 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday April 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz American - Victory8 oz Victory 34 28 4.3%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 2.1%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6.4%
8 lb Munich Malt8 lb Munich Malt 36.8 7.87 68.4%
2.20 lb American - Vienna2.2 lb Vienna 35 4 18.8%
11.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.89 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 6.4 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.25 tsp Baking Soda Water Agt Mash 0 min.
0.50 tsp Yeast Nutrition Water Agt Mash 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 210.8 g       Temp: 22 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.09 L Strike 67 °C 67 °C 15 min
15.22 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.2
Mash volume with grains (equipment estimates 23.9 L) 24.7
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.9 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 26.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.1
Top off amount 0.9
Going into fermentor 23
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

90 Minute Boil
Cool wort to 24 C to pitch yeast
Allow to cool to 19 degrees
When evidence of fermentation is apparent, drop the temperature to 12C until fermentation is complete.
Transfer to a carboy and allow to condition for 2 weeks at 5C and then bottle.

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  • Last Updated: 2021-06-29 14:10 UTC