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Munich Dunkel

Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Wes Jones
No Chill: 20 minute extended hop boil time
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Wednesday October 7th 2020

Asahi Black Clone

by BT Justice

OG: 1.050 FG: 1.009 ABV: 5.5% IBU: 21

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

24.8

SRM (morey):

24.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Munich - Light 10L3.5 kg Munich - Light 10L	33	10	63.6%
0.50 kg	Weyermann - Caramunich Type 30.5 kg Caramunich Type 3	34	57	9.1%
1.30 kg	Weyermann - Pilsner1.3 kg Pilsner	36	1.5	23.6%
0.20 kg	Weyermann - Carafa II0.2 kg Carafa II	31.5	415	3.6%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Tettnanger30 g Tettnanger Hops	Pellet	4.5	Boil	30 min	16.19	54.5%
25 g	Tettnanger25 g Tettnanger Hops	Pellet	4.5	Aroma	0 min	8.59	45.5%
55 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
55 g	Tettnanger (Pellet) 55 g Tettnanger (Pellet) Hops		24.78	100%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Strike	77 °C	66 °C	60 min
13.5 L		Sparge	70 °C	70 °C	10 min

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	12 Grams	Cost:
Attenuation (custom):	72%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 398 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 129.2 g Temp: 20 °C CO₂ Level: 2.4 Volumes

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

Notes

Post boil gravity 1.051

Into Fermenter Monday 19/10. Kept between 10-12 degrees.

SG 1.020 31/10 (12 days)
Raised for Diacetyl rest to 18 degrees from 31/10 for 48 hours. Back to 8-9 degrees over two days.

SG 1.018 6/11 (18 days)

SG 1.014 9/11 (21 days)

12th Nov FG 1.013 (23 days) - lagered at 0.2 degrees for 2 month.

Bottled Monday 11th January - 130g caster sugar, 1/3 pack (3g) US-05 yeast - OVERCARBONATED

De-gassed swing tops on Wednesday 13th. First check on 19th, delicious! Could do with more carbonation for large frothy head.

Last Updated and Sharing

436

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Brews

Public: Yup, Shared
Last Updated: 2021-07-25 23:36 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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