Garth Dunkel - Beer Recipe - Brewer's Friend

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Garth Dunkel

139 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.4 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Saturday April 1st 2023
1.046
1.007
5.1%
21.7
10.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Weyermann - Munich Type II (Dark)10 kg Munich Type II (Dark) 37 10 100%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops Pellet 5 Boil 60 min 21.7 100%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 60 °C --
Infusion 60 °C 55 °C 10 min
Infusion 55 °C 63 °C 30 min
Infusion 63 °C 70 °C 20 min
Decoction 70 °C 100 °C 20 min
Infusion 100 °C 77 °C 20 min
20 L Fly Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.1 L. Suggest reducing initial water volume to 45.4 L and adding 10.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.6 L. Suggest reducing strike water volume to 38.8 L and adding 1.2 L sparge/top-off. 40
Strike water volume at mash thickness of 4 L/kg 40
Mash volume with grains 46.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 27 L) 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 54.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 65.3  
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/

Mash:
55C 10 mins
63C 30 mins
70C 20 mins
Drain most liquid (leave enough to stir)
Boil 20 mins
Replace liquid
77C 20 mins
Drain and sparge

Ferment:
Option 1: dry yeast
Option 2:
Make 10L malt vinegar as starter.
Pitch 1 pack lager yeast and ferment at 19C.
Rack off yeast.
Transfer 50L Dunkel onto yeast cake.

Ferment at 10C. Raise to 16C 3Pl before terminal gravity and hold for 2-3 days (Diacetyl rest).
Cold crash and keg.
Lager at ~0C for 6 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2023-04-07 04:22 UTC