Jenewein's München Dunkel "Dark" 3 gal #A04 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Jenewein's München Dunkel "Dark" 3 gal #A04

166 calories 14.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Vernon Jenewein
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday November 24th 2017
1.051
1.009
5.5%
25.4
24.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Munich Dark4.5 lb Munich Dark 37 15.5 76%
0.65 lb Briess - Bonlander Munich0.65 lb Bonlander Munich 36 10 11%
9 oz Finland - Melanoid Malt9 oz Melanoid Malt 35 27 9.5%
3.30 oz German - Carafa II3.3 oz Carafa II 32 425 3.5%
5.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Domestic Hallertau35 g Domestic Hallertau Hops Pellet 2.5 Boil 60 min 20.17 58.3%
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 2.5 Aroma 10 min 5.22 41.7%
60 g / $ 0.00
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 251 B cells required
Voss Kveik, 50ml + S-23
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt 2.25 gal. Infusion -- 155 °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 2.22 8.9  
Mash volume with grains 2.69 10.8  
Grain absorption losses -0.74 -3  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 2.07 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 3.3 13.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.29 17.2
Equipment Profile Used: System Default
 
Notes

Close match to "Old Dark Bier" (Munich Dunkel) from "Brewing Classic Styles - Jamil Zainasheff & John Palmer, with some changes of malts. pg 77.

Yeast is 50ml of Omega Voss Kveik, 100 ml each of Saflager 189 and S-23, made into working starter that was fermenting when pitched @ 7:00 PM 12-10-17

O.G. was 1.0526 after boil. 1.043 before boiling. Fermenting very well next morning, 12-11-17.

Batch code # A04

Last Updated and Sharing
 
1,124
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-12 03:45 UTC