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Jenewein's München Dunkel II #A03

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 66.7% (brew house)
Source: Vernon Jenewein
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday November 18th 2017
1.052
1.009
5.6%
25.0
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Munich Dark5.5 lb Munich Dark 37 15.5 78.7%
3.80 oz German - Carafa II3.8 oz Carafa II 32 425 3.4%
0.50 lb Briess - Bonlander Munich0.5 lb Bonlander Munich 36 10 7.2%
0.75 lb Finland - Melanoid Malt0.75 lb Melanoid Malt 35 27 10.7%
6.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer - Hallertau35 g Hallertau Hops Pellet 2.5 Boil 60 min 19.83 58.3%
25 g Northern Brewer - Hallertau25 g Hallertau Hops Pellet 2.5 Aroma 10 min 5.13 41.7%
60 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 153 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.62 10.5  
Mash volume with grains 3.18 12.7  
Grain absorption losses -0.87 -3.5  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.88 g | 19.5 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.3 13.2  
Going into fermentor 3.3 13.2  
Total: 5.62 22.5
Equipment Profile Used: System Default
 
Notes

Using saved bottom yeast from previous Safale / Dunkel. Starter had added sterilized wort added and vigorous activity in 1/2 pint starter jar 1 hour after addition of maltose rich addition. NO new opened package used, just previous Lager yeast S-23.
1st generation. Wort started vigorous fermentation within 12 hours of pitching.

11-23-17, 4 days after pitching yeast with saved yeast into starter, the fermentation was quiet. Racked to FULL 3 gal carboy having purged with CO2 after sample was taken to reveal 2.4 Brix or 1.0093 S.G.

11-26-17 Fined with gelatin, SG was

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  • Last Updated: 2017-12-05 05:41 UTC