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Korpi Dunkel

261 calories 27 g 500 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Korpimallas
Calories: 261 calories (Per 500ml)
Carbs: 27 g (Per 500ml)
Created: Saturday March 10th 2018
1.056
1.014
5.5%
23.4
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Munich Dark4 kg Munich Dark 37 15.5 43%
4 kg German - Pilsner4 kg Pilsner 38 1.6 43%
0.30 kg German - CaraMunich II0.3 kg CaraMunich II 34 46 3.2%
0.40 kg German - Carafa II0.4 kg Carafa II 32 425 4.3%
0.60 kg Finland - Vienna Malt0.6 kg Vienna Malt 36 3 6.5%
9.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 15.94 56.1%
27 g Hallertau Mittelfruh27 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 5.51 25.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 10 min 1.93 18.7%
107 g / 0.00 €
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 373 B cells required
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
2.5 L Dough in, Hydr rest Infusion -- 45 °C 20 min
2.5 L Sach rest Infusion -- 66 °C 40 min
2.5 L A Amyl rest Infusion -- 72 °C 30 min
2.5 L Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23.3
Mash volume with grains 29.4
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 29.2 L) 29
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.2 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 36
Going into fermentor 36
Total: 52.2  
Equipment Profile Used: System Default
 
Notes

All Weyermann malts.
Fermentation:
10 degrees C
15 degrees C for 48 hours (Diacetyl rest)

Lagering
8 weeks @2 degrees C

http://allaboutbeer.com/article/munchener-dunkel/

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  • Last Updated: 2018-11-15 05:10 UTC