Munich Dunkel - Brewing Classic Styles

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: Munich Dunkel ( 4B)
Boil Size: 7.75 galStyle Guide: BJCP 2008
Color: 19.7 SRMEquipment: My Equipment Profile
Bitterness: 19.1 IBUsBoil 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?

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