BCS_MunichDunkel_030814

All Grain Recipe

Submitted By: damiano (Shared)
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Brewer: MD
Batch Size: 6.50 galStyle: European-Style Dunkel (38 )
Boil Size: 8.75 galStyle Guide: GABF 2013
Color: 18.8 SRMEquipment: MD Stainless Kegs (20 Gal) - All Grain
Bitterness: 20.6 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.30 gal Derry NH Water Water 1
9 lbs 1.18 oz Munich Malt - 10L (8.0 SRM) Grain 2
2 lbs 1.87 oz Munich Malt (7.1 SRM) Grain 3
1 lbs 8.19 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4
6.56 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 5
1.46 oz Hallertauer [4.0%] - Boil 60 min Hops 6
0.54 oz Hallertauer [4.0%] - Boil 20 min Hops 7

Notes

starting at 10:30 Temp: 61 Sub debittered chocolate huskless for carafa special 2 HLT water was at 169 but initial mash temp started at 150 for some reason. 15 minutes to get t 154 then mashed from 154-156 at thermocouple 75 min mash 15 min ramp to mash out water adjustment brun water Added after 60 min 4g CACL mash Added after 60 min 3.5g CACL sparge Added after 60 min Lactic acid .2ml sparge Forgot to add yeast nutrient so will add with yeast maybe Racking to new carbuoy and puttin putting in yeast 3/9 Next Time Check temp on the water once added to the MLT to see the drop Make sure checked include temp of mash tun: Increase strike water temp by 2 degrees to get higher....have 1 g of boiling water and 1g of ice water ready to fix temp Make sure hops bag is closed tight and not underwort Add yeast nutrient with whirlfloc Diacetyl Rest at 3/15 FG of .1016 Lagered at 34 on 3/21 Moved to new primary keg on 3/28

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