Products
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
Mach 3 Bock
Munich Dunkel • Partial Mash • 5 gal
1.5 lbs Munich 35L & 1.5 lbs Munich 20L were used in this batch
January 9, 2009 pm 04:01pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Brewed January 9, 2009 Strke grain with 120 degrees water. Hold temperature for 15 minutes. Raise temperature to 130 degrees and hold for 20 minutes Raise temperature to 140 degrees and hold for 20 minutes Raise temperature to 158 degrees and hold for 60 minutes Sparge with 175 degree water about 3.5 gallons Bring to boil and ad 1.5 oz of hops boil 30 minutes Add the 3.3 lbs. of liquid malt and boild an additional 20 minutes Add .5 oz of hops and boil additional 10 minutes Total boil will be 60 minutes Cool to 70 degrees Add enough water to bring total wort to five gallons in first fermenter and pitch yeast. Let fermentation begin and form nice head. Transfer fermenter to 50 degrees and let ferment for 7 days. Transfer to second fermenter for 6 weeks at same temperature. Keg and store at 50 degrees or less for 8 weeks or longer.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 20.1 SRM | 14 - 28 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.6% | |
| Bitterness: | 28.6 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