Munich Dunkel
BJCP 2015 – 8A
Batch #:
2024-11
Batch Size:
11.00 gallons
Boil Time:
90 min
Conditioning:
Keg
Status:
Lagering
Brew Date:
August 11, 2024
Statistics
OG:
1.056 13.8° P
FG:
1.012 3.1° P
Real Extract:
5° P
Attenuation:
77.5% Apparent – 63.8% Real
Carbonation:
2.5 volumes
Color:
16.6SRM
IBU:
26.4
BU/GU:
0.47
ABV:
5.8%
ABW:
4.6%
Calories:
184 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 19.00 pounds | Munich I Weyermann | 80% |
| 4.00 pounds | Bohemian Pilsner Weyermann | 16.8% |
| 0.75 pounds | Carafa Special III Weyermann | 3.2% |
| 23.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.30 ounces | Magnum | 60 minutes | Boil | Pellet | 16.8% | |
| 2.00 ounces | Hallertauer Mittelfrueh | 20 minutes | Boil | Pellet | 2.5% | |
| 3.30 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 8.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.50 ml | Lactic Acid | 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:
12.63 gallons
Boil Time:
90 minutes
Evaporation Rate:
4.75% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Triple - Well-Modified Malts - Batch Sparge
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Low Sacch Rest | Temperature | 20 minutes | 132° F |
| 2 | Beta Rest | Temperature | 20 minutes | 140° F |
| 3 | Alpha Rest | Temperature | 30 minutes | 152° F |
| 4 | Mash Out | Temperature | 30 minutes | 158° F |
Fermentation and Aging
Primary:
14 days @ 54° F
Secondary:
3 days @ 62° F
Tertiary:
30 days @ 34° F
General Info
Decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp)
