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German Dark Lager

Name: German Dark Lager
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 4.2 lb Munich - Light 10L; 1.5 lb Maris Otter Pale; 4 oz Biscuit; 8 oz Cara 45; 8 oz Honey Malt; 0.5 lb Rice Hulls; 6 oz Chocolate; 4.2 lb Aromatic Munich Malt 20L; 4 oz Extra Dark Crystal 160L; 1.3 oz Perle Hops

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Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.05 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Sunday January 25th 2026

Dunkel

by Herr Braumeister

OG: 1.056 FG: 1.015 ABV: 5.4% IBU: 23

Ein Dunkel, bitte

by clepper1979

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 26

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.3%

IBU (tinseth):

25.7

SRM (morey):

25.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 lb	Munich - Light 10L4.2 lb Munich - Light 10L	33	10	34.2%
1.50 lb	United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale	38	3.75	12.2%
4 oz	Dingemans - Biscuit4 oz Biscuit	34.5	22	2%
8 oz	Dingemans - Cara 45 8 oz Cara 45	34.5	47	4.1%
8 oz	Gambrinus - Honey Malt8 oz Honey Malt	37	25	4.1%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.1%
6 oz	American - Chocolate6 oz Chocolate	29	350	3.1%
4.20 lb	Briess - Aromatic Munich Malt 20L4.2 lb Aromatic Munich Malt 20L	35.4	20	34.2%
4 oz	United Kingdom - Extra Dark Crystal 160L4 oz Extra Dark Crystal 160L	33	160	2%
196.40 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Perle1.3 oz Perle Hops		Pellet	5.4	Boil at 212 °F	60 min	25.74	100%
1.30 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.08 gal	Strike	170 °F	156 °F	60 min
4.5 gal	Sparge	170 °F	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 62 °F

Other Ingredients

Amount	Name	Type	Use	Time
12.94 ml	Phosphoric acid	Water Agt	Sparge	1 hr.
1 tsp	Irish Moss	Fining	Boil	15 min.
5 g	Chalk	Water Agt	Mash	0 min.
5 g	Chalk	Water Agt	Boil	0 min.
5 g	Chalk	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	1 Milliliters	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	63 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 431 B cells required

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	63 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -15.55 psi Temp: 36 °F CO₂ Level: 0 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Calculator called for chalk additions for mash , boil and sparge. I only wanted additions to mash and boil. I did not add to sparge so need to calculate actual Ca / CO3 levels. CaCO3 is 40% Ca and 60% CO3 Mash: Calcium - 5g CaCO3 in 5 gallons is (5x.4)/(19000g/5gal) x 1000000g/ppm = 105 ppm. If 50% solubility assumed then 52 ppm Ca. Plus innate: 52 +20 = 72ppm Ca Carbonate is (5g CaCO3 x.6) / (19000/5 gal) = 159 ppm. At 50% solubility ~ 80 ppm Ca. To convert to HCO3 = 2 x 80 = 160 ppm! Adding the innate levels we get Ca 52 + 20 = 72ppm Ca and 160+ 80 = 240 ppm HCO3 Boil: Calcium: 5g CaCO3 in 5.5 gallons is (5x.4)/(21000g/5gal) x 1000000g/ppm = 95 ppm. If 50% solubility assumed then 47 ppm Ca. Plus innate: 47 +20 = 67ppm Ca Calcium Carbonate: (5g CaCO3 x 0.6) /(21,000 g/5/5gal) = 143 ppm CO3 and 50% is 70 ppm. Bicarbonate is 2 x 70 = 140 ppm. plus 80 ppm innate = 220 ppm HCO3 Assume that mash water is diluted by 50% with sparge water into the boil. Total Ca is: (52ppm x 0.5) + 20 + 67 ppm = 113 ppm Ca Total HCO3 is (160 x .5) + 80 + 220ppm = 380 ppm Conclusion : over fortified Ca and HC03! Water Calculation is questionable and landed to verify salt additions by a separate method.
Mash Chemistry and Brewing Water Calculator

Notes

Check mineral levels.
Yeast additions - see notes. October fest yeast was stepped up 3 times as it was 10 months past expiration. Bavarian lager yeast was stepped up 1 time 36 hrs before pitching . Exp date was April 6 2026 so 4 months old.
Started ferment too hi temp at 68-70F. Cooled to 64 F 12 hrs after pitching and placed carboy on floor - room temp ~ 58F. Went skiing so no idea of fermentation level and wort temp. !!!!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-10 01:24 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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Amount	Variety	Cost	IBU	Bill %
1.30 oz	Perle (Pellet) 1.2999999970263 oz Perle (Pellet) Hops		25.74	100%
1.30 oz / $ 0.00