2022 Munich Dunkel - Beer Recipe - Brewer's Friend

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2022 Munich Dunkel

148 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 26.5 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 93%
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday March 27th 2022
1.048
1.013
4.6%
23.3
19.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Crisp Malting - Munich Malt1 kg Munich Malt 37 10 16.9%
4.50 kg Voyager Craft Malt - Munich Schooner4.5 kg Munich Schooner 36 8.63 75.9%
250 g Simpsons - Aromatic Malt250 g Aromatic Malt 33 23.04 4.2%
180 g Weyermann - Carafa II180 g Carafa II - (late mash tun addition) 31.5 415 3%
5.93 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops 0.00 / g
0.00
Pellet 4.5 Boil 60 min 10.99 68.5%
11.50 g Magnum11.5 g Magnum Hops 0.00 / g
0.00
Pellet 11 Boil 60 min 12.35 31.5%
36.50 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Danstar - Diamond Lager
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Water is adjusted to water book dark lager.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 58 °C 56 °C 15 min
Temperature 56 °C 64 °C 30 min
Temperature 64 °C 70 °C 30 min
Temperature 70 °C 75 °C 10 min
16 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.8
Mash volume with grains 21.7
Grain absorption losses -5.9
Remaining sparge water volume 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.2 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22.3 L) 26.5
Estimated amount in fermentor 26.5
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

Conditioned grain for a couple of hours and milled night before. Not sure of crush - gap may be too large (let's see).
Sun 10 April 2022 mash in 6:45 am. Capped with carafa at start of mash out, under top plate. Added pack of coopers yeast nutrient to boil.
1 hour boil, from 31 litres to 26.5 litres after cooling. 11 am into fermenter at 24C, 12.5 brix=1.048. 10:00 am made 250ml vitality starter of Diamond. Hydrated 1 pack of w34/70 7:45pm. Out of oxygen. pitched yeast 8pm, 14C. Mon am 10C. Tues pm upped to 10.5, Weds am to 11C. Weds 13th am no sign of fermentation, added extra w34/70 dry. 7 pm signs of Krausen.
Left for Easter weekend at 11C, Monday 4 pm 8.5 brix= 1.023, upped controller to 13C. Tues am 8 brix=1.021, upped tp 13.5C, pm 7.75 brix upped to 15C, Weds am 7 brix=1.014, Weds pm 7 brix. Fri 7:15 am downed ctrller to 10C. Sat into keezer @2C. Packaged Sun 1 May keg plus 6 litres in bottles. A very subtle richness - nice but voyager/crisp munich too light.

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  • Last Updated: 2022-07-24 08:28 UTC