Brewer's Friend

Print

Atomic Munich Dunkel

171 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.59 gallons
Post Boil Size: 10.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Atomic Hops Brewing
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday March 30th 2022
1.052
1.012
5.3%
23.4
18.9
5.4
73.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Weyermann - Munich Type II (Dark)18 lb Munich Type II (Dark) 1.99 / lb
35.82
37 10 94.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin - (late mash tun addition) 1.79 / lb
0.90
37 25 2.6%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II - (late mash tun addition) 2.69 / lb
1.35
29.9 425 2.6%
19 lbs / 38.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops 13.99 / oz
34.98
Pellet 4.5 Boil at 212 °F 60 min 23.39 100%
2.50 oz / 34.98
 
Mash Guidelines
Amount Description Type Temp Time
12 gal Mash in | Protein Rest Infusion 131 °F 10 min
Saccharification Rest: Beta Infusion 146 °F 40 min
Alpha Infusion 158 °F 30 min
2.5 gal Mash Out Infusion 168 °F 10 min
3 gal Sparge Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient 0.32 / tsp
0.32
Fining Boil 15 min.
1 each Whirlfloc 0.34 / each
0.34
Water Agt Boil 15 min.
0.66
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 487 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 23 78 84 198 136
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.34 gal (49.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.34 gal (1.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.31 33.3  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 6.66 g | 26.6 qt) 6.9 27.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.4 qt) 12.59 50.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.25 41  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.25 g | 41 qt) 10 40  
Total: 15.22 60.9
Equipment Profile Used: System Default
 
Notes

Mash Instructions:
1) Mash in Munich malt at 131 °F and rest for 10 minutes
2) Increase to 146 °F for 40 minutes
3) Increase to 158 °F for 30 minutes
4) Add Carafa and melanoidin malts on to the top of the mash and raise to 168 °F for 15 minutes
5) Increase to 170 °F and sparge


Pitch Instructions:
Pitch @ 50F
Start fermenting for 14 days ( 2 weeks ) @ 50F
After 14 days D-rest @5F for 3 days.
Cold Crash and lager 6 weeks @ 32F


Yeast Starter Instructions:
Starter: 2 Ltrs
DME Required: 9.8 oz, 276.9 g
Growth Rate: 1.4
Initial Cells Per Extract (B/g): 0.36
Ending Cell Count: 488 billion cells
Resulting Pitch Rate: 1.00M cells / mL / °P

Last Updated and Sharing
 
73
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-03-30 19:03 UTC