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 gal||Style: Munich Dunkel ( 4B)|
|Boil Size: 19.98 gal||Style Guide: BJCP 2008|
|Color: 17.4 SRM||Equipment: Beer Ops|
|Bitterness: 18.1 IBUs||Boil 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|
||Chalk (Mash 60 min)
||Baking Soda (Mash 60 min)
||Epsom Salt (MgSO4) (Mash 60 min)
||Wheat Malt, Dark (9.0 SRM)
||Munich Malt (9.0 SRM)
|2 lbs 5.64 oz
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Carafa I (337.0 SRM)
||Hallertauer [4.8%] - Boil 60 min
||Tettnang [3.9%] - Boil 15 min
||Irish Moss (Boil 10 min)
||Southern German Lager (White Labs #WLP838)
Munich Water Profile from Distilled Water base. Add in Chalk, Baking Soda, and Epsom Salt.
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.
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.
2 weeks at 54 degrees - Primary
3 days at 70 degrees - Primary
2-3 weeks at 40-45 degrees - Transfer to Secondary.
Keg 5 gallons with Co2 carbination (2-3 Lbs),
Bottle 10 gallons with Priming Sugar carbination (9 Oz).
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