Darke Bavarian Dunkel 11 Gal - Beer Recipe - Brewer's Friend

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Darke Bavarian Dunkel 11 Gal

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.6 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday May 22nd 2025
1.052
1.008
5.8%
24.7
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Vienna10 lb Vienna 37 4 44%
10 lb Bairds - Munich Malt10 lb Munich Malt 36.8 5 44%
0.50 lb Briess - Dark Munich Malt 30L0.5 lb Dark Munich Malt 30L 36 30 2.2%
1 lb German - Carafa III1 lb Carafa III 32 535 4.4%
1.25 lb Rahr - Kilned Caramel 80L1.25 lb Kilned Caramel 80L 27.6 80 5.5%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Hallertau Tradition (Germany)2.75 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 24.69 100%
2.75 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2.20 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
7.5 gal Strike 165 °F 152 °F 60 min
11 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.56 30.3  
Mash volume with grains 9.38 37.5  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume 8.13 32.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.6 50.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.69 62.8
Equipment Profile Used: System Default
 
Notes

Brewing this recipe on Mark Anderson's system
Ferment @ 50 deg F
Die - Rest for 3-5 days to 67 deg F
Cold Crash for 30 days

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  • Last Updated: 2025-05-22 14:45 UTC