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DoubleD Dunkel

203 calories
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CraigMW

Calories: 203 calories (Per 12oz)
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Brew Log History

Target 50°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Amount Fermentable PPG °L Bill %
15 lb German - Munich Light15 lb Munich Light 37 6 60.9%
5 lb German - Pilsner5 lb Pilsner 38 1.6 20.3%
4 lb German - CaraMunich II4 lb CaraMunich II 34 46 16.2%
10 oz German - Carafa II10 oz Carafa II 32 425 2.5%
24.63 lb Total      
Amount Variety Type AA Use Time IBU
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.99
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.8
0.5 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Aroma 0 min
Mash Guidelines
Amount Description Type Temp Time
14.8 galProtein RestInfusion122 °F20 min
14.8 galSaccharification restInfusion152 °F60 min
14.8 galMash outTemperature168 °F10 min
Other Ingredients
Amount Name Type Use Time
1 tbsp Yeast nutrient Other Boil 15 min.
2 each Whirfloc Fining Boil 15 min.
Attenuation (avg):
Optimum Temp:
50 - 55 °F
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 935 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Add 1 tbs of CaCl2 and 8 ml 85% phosphoric acid to hit 5.4 mash pH. However, since mash pH has been hitting lower than expected, will leave out the acid this time until measured. CaCl2 is to account for high SO4 in Serano source water. Munich water has very low SO4, so this is to reduce hop bitterness.
Mash Chemistry and Brewing Water Calculator
Standard Munich Dunkel style, using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154.
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View Count: 1522
Brew Count: 0
Last Updated: 2015-04-05 00:16 UTC
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craigmw 04/05/2015 at 12:16am
5 of 5

Reminiscent of Weltensure Baroch Dunkel, with strong malt profile and extremely clean finish. Very quafable any time of year.

craigmw 04/05/2015 at 12:19am
Tastes like Weltenburger, not Weltensure. Dang Android autocorrect!

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