Munich Dunkel
5.3% / 12.9 °P
70% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 18.08 L
Sparge Water: 14.24 L
Total Water: 32.32 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.052
Final Gravity (Fixed): 1.012
IBU (Rager): 24
BU/GU: 0.47
Color: 36 EBC
Malts (5.4 kg)
1.7 kg (30.9%) — Voyager Craft Malt ATLAS Latrobe — Grain — 4 EBC
1.7 kg (30.9%) — Weyermann Munich I — Grain — 15 EBC
1.7 kg (30.9%) — Weyermann Munich II — Grain — 23 EBC
200 g (3.6%) — Weyermann Melanoidin — Grain — 59 EBC
100 g (1.8%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (100 g)
100 g (1.8%) — Gladfield Malt Gladfield Eclipse Wheat — Grain — 1475 EBC — Steep
Mash
Temperature — 50 °C — 15 min
Temperature — 63 °C — 30 min
Temperature — 70 °C — 30 min
Hops (63 g)
13 g (21 IBU) — Hallertau Magnum 12.5% — Boil — 60 min
50 g (3 IBU) — Hallertauer Mittelfrueh 2.8% — Boil — 5 min
Miscs
2.5 g — Calcium Chloride (CaCl2) — Mash
1 g — Canning Salt (NaCl) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1 g — Gypsum (CaSO4) — Mash
0.25 g — Servomyces Yeast Nutrient — Boil — 10 min
0.5 items — WhirlFloc Tablet — Boil — 5 min
Yeast
2 pkg — Fermentis S-23 SafLager West European Lager 82%
Fermentation
Primary — 11 °C (1 day ramp) — 10 days
Diacetyl Rest — 17 °C — 2 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+ Mg2+ Na+ Cl- SO42- HCO3
29 3 20 60 30 16
