Munich Dunkle

All Grain Recipe

Submitted By: ChaosMage (Shared)
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Brewer: ChaosMage
Batch Size: 5.50 galStyle: Munich Dunkel ( 8A)
Boil Size: 6.49 galStyle Guide: BJCP 2021
Color: 23.9 SRMEquipment: Mash and Boil
Bitterness: 20.2 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.81 gal Distilled Water Water 1
5.38 g Baking Soda (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
1.15 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
4 lbs 8.00 oz Munich I (Weyermann) (7.1 SRM) Grain 5
4 lbs 8.00 oz Munich Malt, Germany (Avangard) (9.5 SRM) Grain 6
1 lbs 8.00 oz German Pilsen (Crisp) (1.7 SRM) Grain 7
8.00 oz Black Malt (Briess) (500.0 SRM) Grain 8
1.94 g Baking Soda (Sparge 60 min) Misc 9
0.46 g Calcium Chloride (Sparge 60 min) Misc 10
0.41 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 11
1.26 oz Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops 12
1.10 Whirlfloc Tablet (Boil 15 min) Misc 13
0.66 oz Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops 14
3.00 tsp Yeast Nutrient (Boil 5 min) Misc 15
1.0 pkgs German Bock Lager (White Labs #WLP833) Yeast 16

Notes

Drop to 49 degrees in the Unitank, then pitch the WLP833 German Bock Lager yeast. Pressure ferment at 5 psi for the first week, then check gravity. If at 1.010, raise temp to 55 degrees for 2-3 days for a diacityl rest. Once that rest is complete, drop temp to 40 degrees at 15 PSI for 2 weeks to carbonate and condition, then closed transfer to keg.

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