Munich Dunkel - Brewing Classic Styles 
All Grain Recipe
Submitted By: dlyford (Shared)
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| Brewer: Doug Lyford | |
| Batch Size: 6.00 gal | Style: Munich Dunkel ( 4B) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2008 |
| Color: 19.7 SRM | Equipment: My Equipment Profile |
| Bitterness: 19.1 IBUs | Boil Time: 75 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Lager, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 4.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
1 |
| 6.08 oz |
Carafa II (412.0 SRM) |
Grain |
2 |
| 1.69 oz |
Hallertauer [2.7%] - Boil 60 min |
Hops |
3 |
| 1.00 oz |
Hallertauer [2.7%] - Boil 20 min |
Hops |
4 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 2.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
6 |
Notes
02/05/2012 - Sunday: Transferred Miabock and collected yeast cake. Did not seperate yeast from trub at all. Made 2L starter with 500ml of the yeast. This is now the 3rd generation for this yeast (WLP833). The Miabock tasted great so I'm sure the yeast is healthy. Put on stir plate and went to MHDB. When I came home, the yeast had pushed about 400ml out of the flask.
02/07/2012 - Tuesday: Removed from stir plate and placed in back room (~50F). It settled into 3 layers: trub, yeast, and beer. There is a ~5/16" of trub and 9/16" of yeast.
02/11/2012 - Saturday: Today there was a 4th layer on the yeast. A thin layer of whiter yeast was on top of the 9/16" layer. Not sure what to think about that?This Recipe Has Not Been Rated
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