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Old Bear Dark

186 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Classic brewing styles
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created Friday December 30th 2022
1.056
1.016
5.2%
27.0
21.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Munich Type II (Dark)11 lb Munich Type II (Dark) 37 10 96.7%
6 oz Weyermann - Carafa Special Type II6 oz Carafa Special Type II 29.9 425 3.3%
11.37 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Mittelfruh34 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 19.64 61.8%
21 g Hallertau Mittelfruh21 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 20 min 7.35 38.2%
55 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
0.50 tsp Gelatin Fining Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.56 psi       Temp: 38 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Santa Clara City Well Water (2021)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 22 28 43 50 239.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.27 gal first rest Strike 151 °F 140 °F 20 min
40% decoction Decoction 140 °F 158 °F 20 min
boil decoction Decoction 158 °F 212 °F 10 min
add decoction back 140 °F 158 °F 20 min
7.73 gal mash out with sparge water addition Sparge 158 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

2.5L starter to revive 7 month old 250ml 1st gen yeast slurry
add Campden tablet to total water volume to remove chloramine

Initial infuse to 140F. Decoction: Pull 40% of mash, heat for 15 min to 158F, hold for 5 min, boil for 10 min, add back to main mash raising to 158F, hold for 20 min. acidify sparge to 5.7pH. Add sparge water raising mash to 170F.

cool wort to 60F, 1min of O2 before yeast pitch
add Clarity Ferm when pitching yeast to reduce gluten
after fermentation, transfer to keg for 38F lagering
dissolve 1/2t gelatin to 1/2C warm water, add to keg to fine

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  • Last Updated: 2023-01-22 20:33 UTC