The Man From DUNKEL Beer Recipe | All Grain Munich Dunkel | Brewer's Friend
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The Man From DUNKEL

168 calories 15.5 g 330 ml
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 130 liters
Post Boil Size: 120 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday May 24th 2022
Amount Fermentable Cost PPG °L Bill %
25 kg Munich - Light 10L25 kg Munich - Light 10L 33 10 80.5%
5 kg New Zealand - Pilsner Malt5 kg Pilsner Malt 37.3 1.93 16.1%
1 kg Crisp Malting - Cara Gold malt1 kg Cara Gold malt 34 14 3.2%
40 g New Zealand - Roasted Wheat40 g Roasted Wheat 33.6 279.19 0.1%
31.04 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Green Bullet150 g Green Bullet Hops Leaf/Whole 11 Boil 30 min 24.29 100%
150 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
77.6 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Mangrove Jack - Californian Lager M54
10 Liters
Attenuation (avg):
Optimum Temp:
18 - 20 °C
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 2443 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.44 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

Heated HLT to 76C, 80 litres snd transferred to mash tun, using 20 US Gallons/75 litres to mash in. Milled grain to collect 31.2kg and mixed with mash paddle in tun. Once homogeneous I checked temp, sitting at 62C and closed lid, mashed for 60 minutes no recirc.

While mashing heated another 80 litres in HLT to 76C. Once mash completed sparged total HLT hot liquor over mash to collect 140 litres in kettle.

Kettle wort brought to boil. 60 minute boil with the addition of 150g Green Bullet at 30 mins from end of boil.

Flame out and recirculated through counter flow chiller until wort less than 20
C, then transferred to fermenter.

Temp probe installed in thermowell, and glycol chiller engaged to drop wort temp further to 13.5C.

10L starter of M54 California Lager yeast pitched (approx 1500-1800 billion cells) added to fermenter.

Temp increased by 0.5
C per day for next 6 days rising from 13.5-16.5*C.

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  • Public: Yup, Shared
  • Last Updated: 2022-07-09 17:17 UTC
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