# 25 Munich Dunkel- 9 gal - Beer Recipe - Brewer's Friend

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# 25 Munich Dunkel- 9 gal

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 9.00005 gallons (fermentor volume)
Pre Boil Size: 12.2672 gallons
Efficiency: 73% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday March 21st 2011
1.053
1.014
5.1%
23.9
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Munich I (Weyermann)17 lb Munich I (Weyermann) 0 7 97.5%
0.44 lb Carafa Special II (Weyermann)0.437501 lb Carafa Special II (Weyermann) 0 415 2.5%
17.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Hallertauer2.24998 oz Hallertauer Hops Pellet 4.8 Boil 90 min 100%
2.25 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
DCL Yeast SafLager German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Wyeast - European Lager 2247
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8578 gal Dough-In and beta glucan rest Infusion -- 95 °F 20 min
10.3184 gal Acid Rest Infusion -- 120 °F 20 min
Protein Rest Infusion -- 150 °F 30 min
Mash out Infusion -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.63 30.5  
Mash volume with grains 9.02 36.1  
Grain absorption losses -2.18 -8.7  
Remaining sparge water volume (equipment estimates 5.39 g | 21.5 qt) 7.07 28.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.58 g | 42.3 qt) 12.27 49.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 9 36  
Going into fermentor 9 36  
Total: 14.7 58.8
Equipment Profile Used: System Default
 
Notes

the 1st decoction is stepped at 154 for 20 min and then rasised to boil for 30 min- 2nd decoction is raised to boil for 15 min-had to add aa additional decoction to get the mash at the main temp- fermenting 4.5 gal on s-23 and 4.5 gal on w-34/70; Diacetyl rest= 1/16-1/18 @ 68; 1/20 laggering @ 34*

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  • Last Updated: 2011-03-21 04:34 UTC