25 Is Too Fast Munich Dunkel (8A) - Beer Recipe - Brewer's Friend

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25 Is Too Fast Munich Dunkel (8A)

169 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.43 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan Jones
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday March 26th 2023
1.051
1.014
4.9%
33.4
23.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich Malt10 lb Munich Malt 36.8 7.87 90.9%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 4.5%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 31.62 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.73 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.0 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 155 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 9.06 36.2  
Mash volume with grains 9.94 39.7  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.43 29.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.06 36.2
Equipment Profile Used: System Default
 
Notes

FERMENTATION NOTES
Set your temperature to 50°F with a 2°F swing for 12 days.

Let the temperature free rise to 64°F for the next 3 days, then drop the temperature to 5°F every day until you reach 35°F.

Transfer to a secondary carboy and lager at 35–38°F for 3 weeks.

Package in bottles or kegs and enjoy when conditioned!

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  • Last Updated: 2023-04-07 19:55 UTC