Munich after Dark 
All Grain Recipe
Submitted By: danmouer (Shared)
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| Brewer: Dan Mouer | |
| Batch Size: 5.50 gal | Style: Munich Dunkel (8A) |
| Boil Size: 7.14 gal | Style Guide: BJCP 2015 |
| Color: 20.5 SRM | Equipment: Dan's 8-gal BIAB |
| Bitterness: 23.0 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: BIAB, Pilsner Step Mash |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Lager, Two Stage |
| ABV: 6.0% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 g |
Calcium Chloride (Mash 0 min) |
Misc |
1 |
| 4 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 5 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
3 |
| 4.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
4 |
| 4.00 oz |
Carafoam (2.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramunich III (Weyermann) (71.0 SRM) |
Grain |
6 |
| 8.00 oz |
Carafa Special I (Weyermann) (320.0 SRM) |
Grain |
7 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.8%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Tettnang (Tettnang Tettnager) [2.0%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Saaz [3.0%] - Boil 10 min |
Hops |
10 |
| 1.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
11 |
Notes
Begin with grains in 7 gals water at 80 F. Raise to protein rest temp (125.5) slowly over 15 minutes. Rest 15. Raise to 145 over10 minutes, rest 45. To 164 over 10 minutes and rest 30. To 172 over 6 minutes and rest 10. Pull bag, pitch first wort hops and fire up for the boil.
I had ro add a bit over 1/2 gal to bring pre-boil vol to about 7.1 or so. Temp correced SG was 1.044. Boiled gently for 1 hr 20 min then add Tetnanger. Flame out and chill.This Recipe Has Not Been Rated
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