Geoff Humphrey's BrewBlog > BrewBlogs

Munich Dunkel

Batch #:

2020-14

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

August 2, 2020

Statistics

OG:

1.053 13.1° P

FG:

1.010 2.6° P

Real Extract:

4.5° P

Attenuation:

80.2% Apparent
65.6% Real

Carbonation:

2.7 volumes

Color:

14.8SRM

IBU:

19.6

BU/GU:

0.37

ABV:

5.6%

ABW:

4.5%

Calories:

174 12 oz

Fermentables

Amount	Fermentable	% of Grist
20.50 pounds	Munich I Weyermann	93.4%
0.50 pounds	Acidulated Weyermann	2.3%
0.50 pounds	Swaen Melany The Swaen	2.3%
0.44 pounds	Carafa Special II Weyermann	2%
21.94 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.43 ounces	Magnum	60 minutes	Boil	Pellet	10.8%
0.65 ounces	Hallertauer Mittelfrueh	30 minutes	Boil	Pellet	3.6%
2.08 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.54 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
0.54 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
7.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.26 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.26 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
German Bock Lager	White Labs	WLP833	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

13.23 gallons

Boil Time:

90 minutes

Evaporation Rate:

7.56% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Medium fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	153° F

Fermentation and Aging

Primary:

9 days @ 50° F

Secondary:

2 days @ 62° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

General Info

Attempt to draw decoction from the thickest portion of the mash. Give decoction a 15 minute saccharification rest at 158 F (70 C) before boiling it.

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