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Jenewein's München Dunkel 5

174 calories
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Boil Size: 4.42 gallons
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62.8% (brew house)
Source: Vernon Jenewien
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Amount Fermentable PPG °L Bill %
6.6 lbGerman - Munich Dark6.6 lb Munich Dark3715.571.9%
1.2 lbAmerican - Bonlander Munich1.2 lb Bonlander Munich361013.1%
1 lbGerman - Melanoidin1 lb Melanoidin372510.9%
6 ozGerman - De-Husked Caraf II6 oz De-Husked Caraf II324184.1%
9.18 lb Total      
Amount Variety Type AA Use Time IBU
44 gDomestic Hallertau44 g Domestic Hallertau HopsPellet2.5Boil60 min18.8
44 gDomestic Hallertau44 g Domestic Hallertau HopsPellet2.5Aroma5 min3.75
Mash Guidelines
Amount Description Type Temp Time
--Infusion153 F120 min
Starting Mash Thickness: 1.5 qt/lb
Attenuation (custom):
Optimum Temp:
48 - 72 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.75 (M cells / ml / ° P)
347 B cells required
Additional Yeast: S-189 + Voss Kveik
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
Mostly distilled with 3 g of CaCl added to water.
Mash Chemistry and Brewing Water Calculator
Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44.
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View Count: 313
Brew Count: 2
Last Updated: 2018-03-09 02:45 UTC
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