Annual Dinner 2017 – Munich Dunkel
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 22 L | 60 min | 15.5 IBUs | 35.2 EBC | 1.052 | 1.016 | 4.7 % |
| Actuals | 1.051 | 1.015 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Munich Dunkel | 4 B | 1.048 - 1.056 | 1.01 - 1.016 | 18 - 28 | 27.6 - 55.2 | 2.2 - 2.7 | 4.5 - 5.6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich (BestMälz) | 4 kg | 76.7 |
| Munich Dark (BestMälz) | 1 kg | 19.18 |
| Chocolate Malt Pale (Thomas Fawcett) | 100 g | 1.92 |
| Acidulated (Weyermann) | 75 g | 1.44 |
| Midnight Wheat | 40 g | 0.77 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer | 30 g | 60 min | Boil | Pellet | 4.2 |
| Tettnang | 20 g | 1 min | Aroma | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 4.00 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Munich Lager (2308) | Wyeast Labs | 75% | 8.89°C - 13.33°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 50°C | 0 min |
| Mash | 63°C | 30 min |
| Mash Step | 70°C | 30 min |
| Mash out | 76°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 20°C |
| Secondary | 4 days | 22.22°C |
| Aging | 28 days | 11.11°C |
Notes
| Brewed on 25l Braumeister |
Download
| Download this recipe's BeerXML file |