New Decade Munich Dunkel -Barrel Aged

All Grain Recipe

Submitted By: TenSpeed2 (Shared)
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Brewer: Brent
Batch Size: 6.08 galStyle: Munich Dunkel ( 8A)
Boil Size: 7.60 galStyle Guide: BJCP 2015
Color: 21.0 SRMEquipment: TenSpeed BrewEasy™ 6 Gallon
Bitterness: 23.3 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: 10 Speed - RIMS - 5 Gal Lager Step Infusion, Medium Body
Est FG: 1.008 SG (2.0° P)Fermentation: Lager, Two Stage
ABV: 5.8%Taste Rating: 40.0

Ingredients
Amount Name Type #
7.89 gal 2019 Q4 Saskatoon Water 1
1.06 gal Distilled Water Water 2
6.80 g Calcium Chloride (Mash 60 min) Misc 3
5.00 ml Lactic Acid (Mash 60 min) Misc 4
0.25 g Potassium Metabisulphite (Mash 0 min) Misc 5
11 lbs 14.48 oz Munich Malt - 10L (10.0 SRM) Grain 6
5.29 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
5.29 oz Carafa III (525.0 SRM) Grain 8
5.29 oz Melanoiden Malt (20.0 SRM) Grain 9
1.23 oz Hallertauer [5.3%] - Boil 60 min Hops 10
0.35 oz Hallertauer [5.3%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
5.00 ml Yeast Nutrient (Boil 10 min) Misc 13
2 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 14

Notes

Pre mash water ph 6.64 Added Carafa III 2 minutes before mash out Boil off rate needs to be higher Add 4 liters to future samll batch size for better sparge arm function Chilled wort to 12.6 C in 30 minutes Pitched 11.5 grams yeast @ 9.6 C at 3:40 pm (three hour cooling time) O2 for 60 seconds, using airlock. Raised temp to 13C after day 1 to get fermentation going. Day 2 added the second yeast package (11.5 grams) and revised temp to 12C - activity noticed after 48 hours. Day 3 - good airlock activity @ 12C Day 7 - slow airlock activity @ 12 C Day 8 - raise temp to 13C Day 9 - raise temp to 14C Day 9 - rinse barrel and season with 750 ml whiskey flavoured spirits Day 10 - raise temp to 15C - no airlock activity Day 11 - raise temp to 17C - FG 1.020 Day 12 - raise temp to 18C for 3 days - install CO2 bag Day 13 - add 1/4 tsp gelatine in 100 ml 66C water Day 16 - transfer to CO2 flushed barrel via CO2 pressure. Just shy of 19 litres. Store at +-5C for 30 days February 17/20 - transfer from barrel to keg and placed in keezer with CO2 at 13 psi - +-15 litres

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