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Jenewein's München Dunkel 4 gal batch

166 calories 14.6 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Vernon Jenewein
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created Saturday December 16th 2017
1.051
1.009
5.6%
19.9
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Munich Dark6 lb Munich Dark 37 15.5 73.3%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 12.2%
13 oz German - Melanoidin13 oz Melanoidin 37 25 9.9%
5 oz German - De-Husked Caraf II5 oz De-Husked Caraf II 32 418 3.8%
1 oz American - Chocolate1 oz Chocolate 29 350 0.8%
131 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Domestic Hallertau34 g Domestic Hallertau Hops Pellet 2.5 Boil 60 min 14.58 50%
34 g Domestic Hallertau34 g Domestic Hallertau Hops Pellet 2.5 Aroma 10 min 5.29 50%
68 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11.2 qt Infusion 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 382 B cells required
Voss Kveik + Saflager S-189
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 382 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

After lauter and collection of 4.25 gallons of wort, 3 cups were separated and brought to boil in SS pot of Instant Pot, on stove. Then added 25 gr Hallertau hops on bag for high pressure of 15 minutes (appx 12 PSI pressure) . This was then added to the 4.25 gals of wort to boil for 20 minutes before adding additional hops 5 minute before flame out.

Trub was withdrawn from the conical fermenter before adding yeast, ( S-189, S-23, Voss Kveik all collected from earlier ferment, made into starter with 1.050 wort)

Fermented to 1.009 S.G. in about 3 days and fined with Gelatin @ 1/2 tsp / 1/2 cup water on 1-4-2018. cold crashed and then put into purged 3 gal. keg on Saturday, 1-6-17 + 1 gallon container filled (after purge with CO2)
NOTE: Took a small sample and after checking Brix/S.G. put in pop bottle and carbonated at 15 psi and put in fridge. Later tasted... GREAT!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-01-07 18:24 UTC
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