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Franconian Dunkel

159 calories 12.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Matt
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Wednesday October 21st 2026
1.049
1.007
5.5%
33.6
19.9
5.3
3.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb German - Pilsner3.2 lb Pilsner 38 1.6 31.2%
8 oz German - CaraMunich II8 oz CaraMunich II 34 46 4.9%
5.60 oz German - De-Husked Caraf II5.6 oz De-Husked Caraf II 32 418 3.4%
3.20 oz German - Melanoidin3.2 oz Melanoidin 37 25 2%
6 lb DE - Munich Dark6 lb DE - Munich Dark 36 10 58.5%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 7 Boil 60 min 33.56 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 75 min.
4 g Gypsum Water Agt Mash 75 min.
0.04 oz Whirlfloc Fining Boil 10 min.
0.10 oz Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 3.00 / each
$ 3.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 3.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Hoppy Lager Experimental
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 8 10 60 70 40
Build from RO. Target mash pH 5.3-5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.4 qt Saccharification Infusion -- 149 °F 75 min
Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.58 g | 34.3 qt) 8.53 34.1  
Mash volume with grains (equipment estimates 9.4 g | 37.6 qt) 9.35 37.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Dry, Bamberg-style Franconian dunkel. Brew in a bag, full-volume no-sparge (set Method = BIAB). Total water ~8.1 gal (7.0 gal pre-boil + ~1.1 gal absorption at 0.1 gal/lb); adjust to your measured absorption and boil-off. Mill fine to hit 72%.

Mash: 148-149F for 75 min, stir every 20 min, then apply heat to 168F for 10 min, pull and squeeze bag. Recheck mash pH (full-volume mash is thin); target 5.3-5.4.

Water: ~75 ppm Ca, sulfate 70, chloride 60, low bicarbonate. Build from RO with CaCl2 and gypsum.

Hops: single Perle bittering addition, no late hops.

Ferment W-34/70 at 50F; raise to 60F for a diacetyl rest when within 4-5 points of terminal; lager 4+ weeks near freezing.

Driest variant: omit CaraMunich II and raise Munich Dark to ~6.5 lb.

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  • Last Updated: 2026-10-21 16:35 UTC