Munich Dunkel Beer Recipe | BIAB Munich Dunkel by Brewer #367612 | Brewer's Friend
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Munich Dunkel

169 calories 17.7 g 330 ml
Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.66 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday January 8th 2023
1.055
1.014
5.5%
18.2
18.0
5.4
1.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.07 kg Weyermann - Munich Type I1.06685 kg Munich Type I 38 6 42%
1.10 kg Weyermann - Munich Type II (Dark)1.10495 kg Munich Type II (Dark) 37 10 42%
0.37 kg Weyermann - Barke Pilsner Malt0.365686 kg Barke Pilsner Malt 3.10 € / kg
1.13 €
37.03 1.75 13.9%
0.07 kg Weyermann - Carafa Special Type III0.0685832 kg Carafa Special Type III 29.9 525 2.1%
2.61 kg / 1.13 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.37 50%
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.85 50%
32 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 56 °C 54 °C 30 min
Decoction 64 °C 64 °C 50 min
6.1 L Sparge 70 °C 100 °C --
Decoction 68 °C 68 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Nutrisal 0.04 € / g
0.11 €
Other Boil 15 min.
0.20 g Epsom Salt Water Agt Mash 1 hr.
1.89 ml Lactic acid Water Agt Mash 1 hr.
0.11 €
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
100 Milliliters
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 244 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.6 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 3 20 60 30 16
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 9C, at 5 points from FG raise temperature to 16C and hold for 2-3 days. Chill slowly to 0C and lager for 28 days.
Transfer to keg/bottle, condition to 2.5 vol of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2023-01-08 20:00 UTC
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