The Dark Prince

All Grain Recipe

Submitted By: Simian (Shared)
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Brewer: Lee Immins
Batch Size: 8.72 galStyle: Munich Dunkel ( 4B)
Boil Size: 11.08 galStyle Guide: BJCP 2008
Color: 18.1 SRMEquipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020
Bitterness: 28.9 IBUsBoil Time: 90 min
Est OG: 1.059 (14.4° P)Mash Profile: Single Infusion, 68C Medium to Full Body
Est FG: 1.016 SG (4.0° P)Fermentation: Lager, Three Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.57 gal Reverse Osmosis Water Water 1
3.00 g *Calcium Chloride (Mash 60 min) Misc 2
2.30 g *Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.50 ml *Phosphoric Acid 85% (Mash 60 min) Misc 4
0.25 g *Sodium Metabisulphite (Mash 0 min) Misc 5
14 lbs 5.28 oz *Barke Munich (Weyermann) (10.2 SRM) Grain 6
1 lbs 12.22 oz *Melanoidin Light (Weyermann) (25.4 SRM) Grain 7
3.53 oz *Carafa Special III (Weyermann) (710.7 SRM) Grain 8
7.90 ml *Phosphoric Acid 85% (Sparge 60 min) Misc 9
3.64 g *Calcium Chloride (Sparge 60 min) Misc 10
2.74 g *Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 11
0.25 g *Sodium Metabisulphite (Sparge 0 min) Misc 12
1.87 oz *Tettnang 2020 L [3.8%] - Boil 60 min Hops 13
0.99 oz *Hallertauer Mittelfrueh 2019 L [4.1%] - Boil 60 min Hops 14
0.82 g *Protofloc Tablet Ground (Boil 15 min) Misc 15
1.76 oz *Hallertauer Mittelfrueh 2019 L [4.1%] - Boil 15 min Hops 16
1.00 Sanitise Cooling Coil in boil (Boil 15 min) Misc 17
0.33 g *NBS Beer Nutrient Blend (Boil 15 min) Misc 18
1.0 pkgs *German Bock Lager (from starter) (White Labs #WLP833) Yeast 19
0.50 *American Oak Infusion Spiral - Medium Plus (Secondary 7 days) Misc 20

Notes

Upped darkness a little. Using Light Melanoidin instead of Melanoidin (none in stock). Switched to RO Mash In 68, dropped to 65.5. 15 mins at 72C 9th January: racked 15 litres onto half an medium-plus oak spiral. Water aiming for brown beer mash and adjusted for Brown Malty to get absolute Calcium level and then Chloride Sulphate ratio Mash Water 23 litres Mash pH Guidance Sparge Water 28 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7 Tart or crisp : 5.2-5.3 Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0 Phosphoric Acid Strength % 85 Phosphoric Acid Addition 0.02 ml/litre Need 0.5 ml in mash 7.9 ml in sparge CaCl2 Addition 0.13 g/litre Need 3.0 g in mash 3.64 g in sparge Gypsum Addition 0.098 g/litre Need 2.3 g in mash 2.74 g in sparge Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Gives an estimated Mash pH of 5.45 And absolute ion values of Ratio Guidance Ca 59 ppm Very bitter >2 Cl2 67 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 56 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 0 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 0.83 Target ratio 0.83 CL2/SO4 ratio 1.20

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