BSO Franconian Dunkel Landbier 
All Grain Recipe
Submitted By: topoisomerase (Shared)
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| Brewer: Jason Affourtit | |
| Batch Size: 5.55 gal | Style: Munich Dunkel ( 8A) |
| Boil Size: 7.03 gal | Style Guide: BJCP 2015 |
| Color: 19.2 SRM | Equipment: Braumeister 20L |
| Bitterness: 27.5 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Hochkurz Step Mash - JPA |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Lager, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 9.93 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
1 |
| 2 lbs 8.88 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 1 lbs 11.80 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
3 |
| 4.80 oz |
Carafa III (525.0 SRM) |
Grain |
4 |
| 2.00 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
5 |
| 0.90 oz |
Tradition [5.2%] - First Wort |
Hops |
6 |
| 0.25 oz |
Perle [6.2%] - Boil 80 min |
Hops |
7 |
| 0.25 oz |
Perle [6.2%] - Boil 15 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 14 min) |
Misc |
9 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
11 |
Notes
Recipe from “Dark Lagers: History, Mystery, Brewing Techniques, Recipes”
The original recipe specified Carafa I. Substituted Carafa III which will make for a slightly darker beer but from research shouldn’t affect flavor significantly. Used equivalent mass.
* used Primo RO water & Bru’n Water ***treated with Campden***
* mineral additions: 2.3g gypsum, 1.77g CaCl2, and 0.38g NaCl
* lactic acid additions: 0.180 ml (mash) and 0 uL (sparge)
* pitched 2L yeast starter using canned wort and bottled water @ 1 PM on 10/1. Grew ~30 hrs then cold crashed >24 hrs and decant to pitch (~100-150 mL)
* Immersion chiller got wort to ~80F due to ground water temp. Cooled in fermentor overnight to target 50F. Achieved 54F before I had to oxygenate and pitch due to travel.
* 9-10 hours later wort was reported to be 53F with occasional bubbles noted in the blowoff
* fermentation day 2, temp at 51F with regular bubbling every few seconds
* next day bubbling every second. Continued several days before slowing
* ferm day 8, no bubbling observed. refractometer SG ~7 brix, which is ~1.012 corr. per the calculator. Will d-rest @ 65F for 3 days.
* after 4 days set temp controller to 40F and attached mylar balloon with CO2 to avoid suckback of sanitizer - first time trying this! SG is still 7 brix
* on day 23 after brewing, transferred ~41F to keg for continued lagering at kegerator temperature. FG 1.015
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