KGB Munich Dunkel - Beer Recipe - Brewer's Friend

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KGB Munich Dunkel

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: KG Brew
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday November 10th 2017
1.056
1.015
5.4%
22.4
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Munich Dark5.5 lb Munich Dark 37 15.5 44%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 28%
3 lb American - Victory3 lb Victory 34 28 24%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2%
4 oz American - Chocolate4 oz Chocolate 29 350 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.96 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 7.43 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 90 min
Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

90 min mash. 90 boil. pitch yeast at 65 degrees. after 1 day lower temp to 52 degrees and ferment 14 days

after 14 days, rise temp for Diacytal rest to 62 degrees for 3 days

Rack beer into secondary and lower temp 5 degrees per day to 35 degrees. Keep at 35-37 days for 2 months.

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  • Last Updated: 2018-04-08 15:20 UTC