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Dunkel on my mind

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fountain City Brewing
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
URL: http://www.lincolnlagers.com/cup/
Created Tuesday October 25th 2016
1.059
1.015
5.75%
24.68
10.54
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.07 lb German - Munich Light7.07 lb Munich Light 37 6 60%
2.36 lb German - Vienna2.36 lb Vienna 37 4 20%
1.60 oz United Kingdom - Pale Chocolate1.6 oz Pale Chocolate 33 207 0.8%
2.26 lb German - Dark Munich2.26 lb Dark Munich 36 10 19.2%
11.79 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Liberty1.7 oz Liberty Hops Pellet 4 Boil 60 min 24.68 100%
1.7 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.4 gal 140 degree mash-in protein rest Temperature 130 °F 20 min
1.3 gal boiling water Infusion 147 °F 60 min
1 gal boiling water Infusion 156 °F 45 min
2 gal boiling water for mash-out Infusion 168 °F 10 min
2 gal Fly Sparge 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sinimar Other Boil --
1.50 tsp Irish Moss Fining Boil 12 min.
1 each Servomyces Other Boil 12 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Spunding       CO2 Level: 2.4 Volumes
 
Target Water Profile
Reverse Osmosis-Walmart
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
1.4tsp Gypsum
1.8tsp Calc Chlor
.2 tsp Baking Soda (For PH adjustment)
Mash Chemistry and Brewing Water Calculator
 
Notes

Gather enough wort until you have approx 7 gal of wort. Boil for 90 minutes. Cool as close to 46 degrees as possible. Ferment at 48 degrees until terminal gravity is close to being reached and then raise fermenter temp to 60 degrees for Diacetyl rest. Keg and lager at 33-35 deg for 8-12 weeks.

Took 1st place for European Dark Lager at 2016 Sowers Cup

This beer was lighter than a typical Dunkel even though the malt flavor was great. Darkened with 1oz of Sinimar at the end of the boil but you can do the same thing with some cold pre-steeped debittered Black malt as well.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-11 18:19 UTC
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