Brew Log History
Target 50°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
90 min |
14.99 |
50% |
|
1 oz |
Spalt1 oz Spalt Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
5.86 |
50% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau (Pellet) 0.99999999771257 oz Domestic Hallertau (Pellet) Hops |
|
14.99 |
50% |
|
1 oz |
Spalt (Pellet) 0.99999999771257 oz Spalt (Pellet) Hops |
|
5.86 |
50% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
18.75 qt |
Dough in / Protein Rest |
Infusion |
-- |
122 °F |
20 min |
|
12 qt |
Decoction of thick Mash |
Decoction |
-- |
146 °F |
40 min |
|
6 qt |
Decoction of thick Mash |
Temperature |
-- |
156 °F |
20 min |
|
8 qt |
Mash out of thin Mash |
Temperature |
-- |
170 °F |
10 min |
|
17 qt |
Fly Sparge |
Fly Sparge |
-- |
170 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Munich (Dark Lager)
Notes
Mash in for a protein rest at 122° F (50° C) for 20 minutes. Pull your first decoction of about 9 quarts and boil for 15 minutes. Add back to main mash and equalize at 148°. Hold at that temperature for 40 minutes.
Pull your second decoction of about 5 quarts and boil for 15 minutes. Add back to main mash and equalize at 148°.
Hold at that temperature for 40 minutes.
Apply heat or boiling water to mash out at 168°F for 10 minutes. Sparge, boil 90 minutes, and add hops at stated intervals. Chill and oxygenate when wort temperature falls below 80° F (27° C). Pitch a strong starter of yeast at 48° F (9° C). Fermentation temperature may be allowed to rise to 50° F (10° C).
As fermentation slows, bring to 55° F (13° C) and hold three days for a diacetyl rest. When the gravity reaches 1.012 (3° P), crash to lager temperatures (35° F or 2° C) and lager the beer for two or three months (or until Oktoberfest).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-06-24 12:02 UTC
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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 $ |
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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