The No1 destination for creating & finding awesome homebrew recipes
Embeddable Calculators for eshops and websites
Michael’s Dunkel - Munich Dunkel - 2014 National Homebrew Competition Winner
-
Ingredients
For 3.5 Gallons (13.25 L)
- 4.5 lb (2.04 kg) 20° L Munich malt (60%)
- 1.5 lb (0.68 kg) Pilsner malt (20%)
- 1.44 lb (0.65 kg) 10° L Munich malt (19%)
- 1.0 oz (28 g) pale chocolate malt (1%)
- 1.1 oz (31 g) Liberty pellets, 5% a.a. (60 min)
- WLP833 German Bock lager yeast (starter)
Specifications
- Original Gravity: 1.055
- Final Gravity: 1.012
- ABV: 5.64%
- IBU: 25
- SRM: 16
Directions
- Use half RO water and half tap water. Treatw ith 0.5 tsp calcium chloride prior to mash and adjust sparge water pH with phosphoric acid. “I use a Hockhurz-style double decoction for this one and adjust color if necessary near end of boil with pre-steeped debittered black, or Sinimar®.” Mash schedule include a protein rest at 130° F (54° C) for 20 minutes, a maltose rest at 143° F (62° C) for 60 minutes, a dextrin rest at 154° F (68° C) for 40 minutes and a mash-out at 168° F (76° C) for 20 minutes. “Aim for 25ish IBUs. Raise to 60° F (16° C) when it slows, hold for a few days before lowering. Rack to keg and lager about 6 weeks.”
- Primary fermentation for 14 days at 48° F (9° C).
- Forced CO2 to carbonate (2.4 vol).
-
Latest Recipes
Popular Recipes
Top Authors
Other Calculators
Charts
Styles & Ingredients
Copyright 2024 Captain Brew. All Rights Reserved