"Viking" Dunkel

All Grain Recipe

Submitted By: Jploium0215 (Shared)
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Batch Size: 5.25 galStyle: Munich Dunkel ( 8A)
Boil Size: 6.88 galStyle Guide: BJCP 2015
Color: 22.3 SRMEquipment: Mash & Boil
Bitterness: 21.7 IBUsBoil Time: 75 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: My Aging Profile
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 gal Vancouver WA Water 1
3.00 ml Lactic Acid (Mash 60 min) Misc 2
0.50 tsp Brewtan-B (Mash 0 min) Misc 3
10 lbs Viking Munich Malt Light (8.1 SRM) Grain 4
6.56 oz Viking Pearled Black Malt (558.4 SRM) Grain 5
0.50 tsp Amylase Enzyme (Mash 0 min) Misc 6
2.00 ml Lactic Acid (Sparge 60 min) Misc 7
1.00 oz YCH 2018 Hallertauer Mittelfrueh [3.8%] - First Wort Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz YCH 2018 Hallertauer Mittelfrueh [3.8%] - Boil 15 min Hops 10
1.0 pkgs Harvest (Imperial Yeast #L17) Yeast 11

Notes

3/11 - Mashed in with 4.5 gallons 165f water. Mash came to 153f, set unit to hold temperature. PH of 5.35, sample taken after 20 minutes of mash. Iodine starch test yielded no starch after 45 minutes, started sparge process. Sparged with 3.5 gallons 170F water. End of sparge runnings 1.026, PH 5.52. Collected 6.5 gallons into kettle. Preboil: 1.040 gravity, PH 5.43. Added first wort hops at 180f, then boiled 75 minutes per recipe. Added wort chiller with 2 minutes left in boil. Whirlpooled throug pump for 5 minutes at 200f, then started cooling. Chilled to 61f, then let rest for 10 minutes. Post boil:1.047 OG 5.35 PH. Transferred 5.25 gallons to Genesis fermentor. Placed in fermentation chamber to chill to 52f. 3/12 12AM - Oxygenated with 1lpM pure oxygen for 1.5 minutes. Pitched 400ml "Harvest" yeast slurry that was havrested on 3/5. Wort temperature 53f, fermentation chamber set to 52f. 4/2 - kegged beer, PH 4.41 gravity 1.012.

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