BeerCoAU - Angela Dunkel 
All Grain Recipe
Submitted By: BeerCoAU (Shared)
Members can download and share recipes
| Brewer: Dermott Dowling | |
| Batch Size: 5.55 gal | Style: Munich Dunkel ( 8A) |
| Boil Size: 6.28 gal | Style Guide: BJCP 2015 |
| Color: 25.0 SRM | Equipment: Generic 19L (Stainless) |
| Bitterness: 29.0 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Lager, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 15.37 oz |
Dark Munich Malt (Crisp) (22.3 SRM) |
Grain |
1 |
| 4 lbs 6.55 oz |
Malteurop Pilsen Malt (1.9 SRM) |
Grain |
2 |
| 10.58 oz |
Dextrin Malt (Crisp) (1.5 SRM) |
Grain |
3 |
| 7.05 oz |
Dark Crystal (Crystal 400) (Crisp) (228.4 SRM) |
Grain |
4 |
| 3.53 oz |
Chocolate Malt (Crisp) (529.4 SRM) |
Grain |
5 |
| 1.76 oz |
Tettnang (Tettnang Tettnager) [3.1%] - Boil 60 min |
Hops |
6 |
| 1.41 oz |
Tettnang (Tettnang Tettnager) [3.1%] - Boil 20 min |
Hops |
7 |
| 1.0 pkgs |
German Lager (Giga Yeast #GY045) |
Yeast |
8 |
Notes
BeerCoAU - Angela Dunkel All-Grain Recipe Kit
https://beerco.com.au/collections/all-grain/products/angela-dunkel-beerco-all-grain-recipe-kit
Angela works tirelessly to help others and thinks of the world and other Germans ahead of her own welfare and needs. After a busy day running a nation she likes to kick back and relax with a beer based on a 150-year-old recipe from Munich, Germany. This version of a Munich Dunkel is slightly darker and surprisingly easy drinking with a low ABV and crisp finish. Perfect for a social democrat or any thirsty home brewer in need of refreshment after a long day at work!
So, well, what are you waiting for mate? Brew and Enjoy an Angela | Dunkel Dark Lager #cheers #enjoyresponsibly #brewhappy always
This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Chloride mixed with the grains at the start of the mash.
METHOD:
1. Mash – the brewer should do normal mash regime, mashing at 66 C for up to 75 mins with a water to grist ratio of 3:1 (3 parts water to every 1 Kg of Grain) approx. 12.65 L of water to 4.85 Kg Grist at the start of the mash. Add liquor if too thick.
2. Sparge – once again the brewer should do normal regime at around 76C with approx 19L of water to bring the pre-boil volume to around 25L assuming a 2L/hour boil off.
3. Boil – vigorous boil for 90 mins. You may want to boil for 90 mins if time permits with first bittering hop addition at 60 mins.
4. Hops: 50 g Tettnanger GR Hops at 60 mins from end of boil and a further 40g of Tettnanger GR Hops @20 mins from end of boil.
5. Pitch Yeast - Chill wort to 10° C (50° F) and pitch yeast.
6. Fermentation - Allow fermentation to free rise to 11° C (52° F). After fermentation and a diacetyl rest, drop temperature by 5 degrees a day until you reach 2° C (35° F). Lager at 2° C (35° F) for 3 weeks.
7. Bottle or keg as normal with C02 level of 2.2-2.7 vols.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor