Headlong

Munich Dunkel BJCP 2015 – 8A

OG
1.056
SRM
17.9
IBU
28.3
Batch #
2026-18
Batch Size
11.00 gal
Boil Time
90 min
Status
Primary
Brew Date
November 1, 2026
Conditioning
Keg
BU/GU
0.51
Carbonation
2.5 vol

Fermentables

Munich IWeyermann
15.00 lbs|63.2%
Type
Grain
Origin
Germany
Color
7.1 SRM
PPG
82.2
63.2%
Munich IIWeyermann
8.00 lbs|33.7%
Type
Grain
Origin
Germany
Color
8.5 SRM
PPG
82.2
33.7%
Carafa Special IIIWeyermann
0.75 lbs|3.2%
Type
Grain
Origin
Germany
Color
470.0 SRM
PPG
75.8

Hops

1.65 oz
Magnum 14.1%
60 min Boil
2.00 oz
Hallertauer Mittelfrueh 2.7%
20 min Boil

Non-Fermentables

2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Epsom Salt (MgSO4) Water Agent
Mash
5.00 ml
Lactic Acid Water Agent
Mash
1.25 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.25 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.31 ml
Lactic Acid Water Agent
Sparge
0.89 g
Supermoss HB Five Star Fining
Boil10 min
2.22 g
Yeast Nutrient (WLN1000) Other
Boil10 min
1.10 ml
ALDC Other
Primary

Yeasts

26 g
Diamond Lager
Lallemand (LalBrew)

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.63gal
Boil Time
90min
Evaporation Rate
4.75%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Decoction, Double - Well Modified Malts - Batch Sparge

Ideal Grain Temp
68°F

Mash Steps

Step 1
Low Saccharification35 min
132°F
Step 2
Mid-Saccharification20 min
147°F
Step 3
High Saccharification20 min
158°F
Step 4
Mash Out10 min
168°F

Fermentation and Aging

14 days
Primary
54°F
3 days
Secondary
62°F
30 days
Tertiary
34°F

General Info

Decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp).

Water salt additions from Bru'n Water based upon the Munich profile.

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Headlong
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