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Munich Dunkel

166 calories 18.2 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: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Martin
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday March 1st 2026
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1.050
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4.7%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Munich Type I9 lb Munich Type I 38 6 92.3%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 34 57 5.1%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - GR Tettnanger2 oz GR Tettnanger Hops Pellet 2.6 Boil 60 min 19.85 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 0 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.27 17.1  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Mash at 150F for 60 minutes.

Mash out and sparge at 168F.

90 minute boil. Add hops at 60 minutes.

Pitch yeast at 65F. Lower to 52F once fermentation begins. Hold for 14 days. Slowly raise for diacetyl rest.

Transfer and lager at 36F for 1 month or longer.

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  • Last Updated: 2026-03-02 03:00 UTC