Umlaut Dunkel 
All Grain Recipe
Submitted By: ponyboy557 (Shared)
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| Brewer: Justin | |
| Batch Size: 5.00 gal | Style: Munich Dunkel ( 4B) |
| Boil Size: 6.84 gal | Style Guide: BJCP 2008 |
| Color: 18.3 SRM | Equipment: Justins Drool system |
| Bitterness: 18.2 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Lager, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 0.53 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
1 |
| 2 lbs 15.09 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 11.77 oz |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 1.57 oz |
Carafa II (412.0 SRM) |
Grain |
4 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
5 |
| 1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
6 |
Notes
Mash the crushed grain with 3.25 gals of 50% diluted water with .7 grams ea. gypsum and calcium chloride added before heating water. Mash at153 for 60 mins. Mash out at 170, then fly sparge with 5.5 gals 50% diluted water with 1.2grams ea gypsum and cal chlor and 5.8ml lactic acid added before heating to 170. Collect 7 gals, making sure gravity doesnt go below 1.010. Boil for 30 mins, then add Hallertau and boil for 60 mins more, adding whirlfloc with 15 mins left. Chill and transfer to fermenting vessel and place in fermentation chamber at 48deg overnight. Oxygenate and pitch 2L starter. Ferment at 48 for 2 days, then rise to 50 for 3 more days. Raise temp to 55 for 7 days, then raise to 65-68 for 3 more days. Crash the temp to 32 for one week. Keg as usual.
Water:
-Mash=3.25 gals diluted 50% with distilled(1.5 gals distilled) + .7 grams ea gypsum and calcium chloride added before heating
-Sparge=5.25 gals diluted 50% with distilled(2.5 gals distilled) + 1.2 grams ea gypsum and calcium chloride and 5.8ml lactic acid added before heatingThis Recipe Has Not Been Rated
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