Munich Dunkel
BJCP 2008 – 04B
Batch #:
2013-02
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
January 2, 2013
Tap Date:
February 16, 2013
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
14SRM
IBU:
25.1
BU/GU:
0.5
ABV:
5.0%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 18.00 pounds | German Dark Munich Malt | 97.9% |
| 0.13 pounds | German Carafa III De-Husked Malt Wyermann | 0.7% |
| 0.25 pounds | British Pale Chocolate Thomas Fawcett and Sons | 1.4% |
| 18.38 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.15 ounces | Magnum | 60 minutes | Boil | Pellets | 10.0% | |
| 1.15 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Munich Lager | Wyeast | 2308 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 50° F
Secondary:
3 days @ 60° F
