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Munkel Dunkel

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BS
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday January 13th 2019
1.053
1.015
5.0%
20.2
18.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 86.6%
1.55 lb Munich - 60L1.55 lb Munich - 60L 33 60 13.4%
11.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz German Hallertau0.55 oz German Hallertau Hops Pellet 3.6 Boil 70 min 8.42 45.8%
0.65 oz Tettnanger0.65 oz Tettnanger Hops Pellet 4.5 Boil 55 min 11.78 54.2%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
10 oz yeast nutrient Fining Boil 10 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.325 qt Sparge -- 122 °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 4.33 17.3  
Mash volume with grains 5.26 21  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 3.86 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Mash-in at around 122°F for 30 minutes, increase temperature to around 148°F for 30 minutes, increase it again to around 156°F for 30 minutes, and then raise your mash to 170°F for mash out for 10 minutes.

Primary fermentation should take about a week. Then rack into a secondary and leave it for another couple. Lager up to six weeks as close to freezing as possible.

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  • Last Updated: 2021-02-19 02:00 UTC