Beer Ops Woodland Dunkel.2

All Grain Recipe

Submitted By: g_proctor (Shared)
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Brewer: Gary Proctor & Ron Castor
Batch Size: 15.00 galStyle: Munich Dunkel ( 4B)
Boil Size: 19.98 galStyle Guide: BJCP 2008
Color: 17.4 SRMEquipment: Beer Ops
Bitterness: 18.1 IBUsBoil Time: 60 min
Est OG: 1.055 (13.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)Fermentation: Lager, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 gal Distilled Water Water 1
16.00 g Chalk (Mash 60 min) Misc 2
7.20 g Baking Soda (Mash 60 min) Misc 3
2.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
16 lbs Wheat Malt, Dark (9.0 SRM) Grain 5
12 lbs Munich Malt (9.0 SRM) Grain 6
2 lbs 5.64 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7
8.00 oz Carafa I (337.0 SRM) Grain 8
2.50 oz Hallertauer [4.8%] - Boil 60 min Hops 9
2.00 oz Tettnang [3.9%] - Boil 15 min Hops 10
0.75 tsp Irish Moss (Boil 10 min) Misc 11
3 pkgs Southern German Lager (White Labs #WLP838) Yeast 12

Notes

Water Prep: Munich Water Profile from Distilled Water base. Add in Chalk, Baking Soda, and Epsom Salt. Mash: Start the mash at 152 degrees and recirculate wort until enzymatic conversion is complete, appraximately 60 minutes. Infuse the mash with near boinling water and Sparge out at 168 degrees. Transfer wort to boil kettle very slowly. Boil: Check the pre-boil gravity, it should be around 1.047. If you come up short, add in some DME (Dried Malt Extract). Total boil time is 60 minutes. First Hop add in comes with 60 minutes left in boil. Add final Hop addition with 15 minutes left in Boil. Add Irish Moss with 10 minutes left in the boil. When finished with the boil, whirlpool for 15 minutes. Then transfer at 65 - 75 degrees to carboys and then aeriate thoroughly. Fermentation: 2 weeks at 54 degrees - Primary 3 days at 70 degrees - Primary 2-3 weeks at 40-45 degrees - Transfer to Secondary. Bottle: Keg 5 gallons with Co2 carbination (2-3 Lbs), Bottle 10 gallons with Priming Sugar carbination (9 Oz).
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