Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
Wie alt bist du?
Munich Dunkel • All Grain • 33 L
Started as an Alt...switched to a Schwarzbier...ended up as a Dunkel!
November 12, 2007 am 03:50am
0.0/5.0 0 ratings
Ingredients (All Grain, 33 L)
- 4.5 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 1.5 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.4 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 0.1 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 80 g
Tettnanger - 3.0 AA% whole; boiled 70 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 40 g
Tettnanger - 3.0 AA% whole; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Used a step mash. 43c for 15 mins 57c for 20 mins 63c for 35 mins 71c for 35 mins
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 20.9 SRM | 14 - 28 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.6% | |
| Bitterness: | 27.1 IBU | 18 - 28 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm