Brew Log History
Target 52°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.15 oz |
Magnum0.15 oz Magnum Hops |
|
Pellet |
12.9 |
Boil
|
60 min |
15.88 |
100% |
|
0.15 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.15 oz |
Magnum (Pellet) 0.14999999965689 oz Magnum (Pellet) Hops |
|
15.88 |
100% |
|
0.15 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.65 gal |
BIAB |
Infusion |
-- |
144 °F |
45 min |
|
|
direct fire temp raise |
Infusion |
-- |
149 °F |
30 min |
|
|
direct fire temp raise |
Infusion |
-- |
162 °F |
15 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 ml |
glucoamylase enzyme
|
|
Other |
Mash |
90 min. |
|
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
|
0.25 tsp |
Wyeast - Beer Nutrient
|
|
Other |
Boil |
10 min. |
|
1.50 ml |
glucoamylase enzyme
|
|
Other |
Primary |
0 min. |
|
2.90 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
3.80 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
Amount: 10.74 psi
Temp: 37 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
RO water
Notes
Enter as 34B Mixed Style Beer, as this is a low-gravity Dunkel - a mix of German Leichtbier and Munich Dunkel. Or, if flavorful enough and can't tell otherwise, just enter as a Dunkel (8A). Recipe based on Nick Rodammer's recipe from Zymurgy (Nov/Dec 2021 issue), adapted to my system and using similar ingredients I had on hand. Can use all of the same Dark Munich, but I used a combo of Domestic and German, since I had both on hand (and one is 20º L and the other is 10º L), to add complexity.
Add glucoamylase to mash at start. No sparge (or minimal if you must). Direct fire to raise temp through mash rests.
Chill to 48º, add glucoamylase before rehydrated yeast, and pitch (or aerate well if using liquid yeast). Ferment at 52º until within a few points of final gravity, then raise to 58º for a D-rest. Keg (should get 2.5 gal) and lager at least 3 weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-06-17 21:46 UTC
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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 $ |
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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