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Dunkel

160 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 80 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Emerson
Rating:
51

Calories: 160 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Thursday May 29th 2014
1.049
1.008
5.39%
24.77
22
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 50.8%
2 kg German - Munich Dark2 kg Munich Dark 37 15.5 33.9%
0.4 kg German - CaraAroma0.4 kg CaraAroma 34 130 6.8%
0.3 kg German - CaraMunich II0.3 kg CaraMunich II 34 46 5.1%
0.2 kg German - Carafa I0.2 kg Carafa I 32 340 3.4%
5.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 17.1 Boil 60 min 16.13 16.7%
10 g Hallertauer Tradition10 g Hallertauer Tradition Hops Pellet 6 Boil 20 min 3.43 16.7%
20 g Hallertauer Perle20 g Hallertauer Perle Hops Pellet 7.2 Boil 10 min 4.93 33.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 1 min 0.28 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
13 L Mash in Temperature 60 °C 10 min
L Beta 1 Temperature 64 °C 45 min
L Beta 2 Temperature 66 °C 35 min
L Alfa Temperature 70 °C 40 min
L Mash out Temperature 78 °C 10 min
Starting Mash Thickness: 2.2 L/kg
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 1 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentação:

7 dias a 10°C
3 dias a 14°C


Maturação:

30 dias a 0°C

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-17 10:26 UTC
Discussion about this recipe:
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Janko88 • 05/17/2015 at 10:26am
5 of 5

I Brewed it with little twist, I put all Saaz, and 300g Maltodextrin. Fermented 14 days on ~12C, and lagered at ~3C for 4 weeks. BEST BEER EVER.


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