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Degobah Dunkel

Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 32.55 liters
Post Boil Size: 29.17 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday April 24th 2024

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

22.6

SRM (morey):

14.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Floor-Malted Bohemian Pilsner3.5 kg Floor-Malted Bohemian Pilsner	36.3	1.9	61.8%
2 kg	Weyermann - Munich Type I2 kg Munich Type I	38	6	35.3%
160 g	Weyermann - Chocolate Wheat160 g Chocolate Wheat - (late boil kettle addition)	34.8	415	2.8%
5.66 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13 g	Yakima Chief Hops - Hallertauer Magnum13 g Hallertauer Magnum Hops	Pellet	11.3	Boil	40 min	12.7	11.7%
3 g	Yakima Chief Hops - Hallertauer Magnum3 g Hallertauer Magnum Hops	Pellet	11.3	Boil	20 min	2.02	2.7%
60 g	Saaz60 g Saaz Hops	Pellet	2.8	Boil	10 min	6	54.1%
35 g	Saaz35 g Saaz Hops	Pellet	2.8	Whirlpool	1 min	1.88	31.5%
111 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 g	Yakima Chief Hops - Hallertauer Magnum (Pellet) 16 g Hallertauer Magnum (Pellet) Hops	14.72	14.4%
95 g	Saaz (Pellet) 95 g Saaz (Pellet) Hops	7.88	85.6%
111 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.6 L		Strike	66 °C	66 °C	45 min
8.5 L	As needed to cover malt pipe	Top Off	66 °C	66 °C	--
4 L	Mash out	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
6.20 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2.70 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.
1.75 g	Sodium metabisulfite	Water Agt	Mash	1 hr.
0.17 ml	Fermcap S	Water Agt	Boil	63 min.
0.50 tsp	Wyeast Yeast Nutrient	Water Agt	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	3 min.

Yeast

Lallemand - LalBrew NovaLager™

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	10 - 20 °C	Starter:	No
Fermentation Temp:	13 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 164 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.75 bar Temp: 3 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	10	10	115	100	0
Mash Chemistry and Brewing Water Calculator

Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.
Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)
Cold steep chocolate wheat grain in 625 ml sterile RO water cooled to ambient for 24 - 48 hours prior to brew day, refrigerate until ready to use, add to boil at 10 minutes remaining boil.
Add 5 drops Fermcap S prior to boil.
Cool wort to 13 C (55F) before pitching yeast and let rise to 20 C (68 F) maximum during fermentation

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-05-07 19:30 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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