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213 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday March 12th 2019
1.065
1.012
6.9%
21.2
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 32.1%
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 32.1%
4 lb American - Munich - Dark 20L4 lb Munich - Dark 20L 33 20 32.1%
0.10 lb American - Roasted Barley0.1 lb Roasted Barley 33 300 0.8%
0.38 lb German - Carafa II0.375 lb Carafa II 32 425 3%
12.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hallertau Hersbrucker1.2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 17.61 75%
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 3.56 25%
1.60 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 452 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
5 gal Sparge -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.37 g | 33.5 qt) 7.81 31.2  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 8.81 35.2  
Grain absorption losses -1.56 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.81 31.2
Equipment Profile Used: System Default
 
Notes

Cooled to 70° then pitched two packets of dry S-23 yeast. Set kegerator to 50° for two days then 54° fermentation slowed so I gradually raised temperature to 64°. Gravity reads 1.024 after 9 days. Raising temp to 69° and waiting a few more days.

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  • Last Updated: 2019-03-12 01:52 UTC