BrewBlog: Headlong Dunkel
Brewer: Geoff Humphrey
Brew Date: January 2, 2013
Tap Date: February 16, 2013
Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 25.1 IBU (Rager)
BU/GU: 0.52
Calories: 157 (12 ounces)
Conditioning: Keg
ABV: 5.1%
ABW: 4%
Batch No: 02-2013
OG: 1.048
OG (Plato): 11.91° P
Target OG: 1.048
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.25° P
App. Atten.: 78.5%
Real Atten.: 64.3%
Status: Lagering
General Information
Method: All Grain

Added 5.2 Stabilizer in the mash. Whaddayaknow... PH was 5.2 when I checked. Boil PH was 5.4. All is good with the world.

Efficiency kinda sucked, especially for a decoction brew. Too little runoff from sparge - only netted 12 gallons of pre-boil. With my evaporation rate, it should be in the 13 gallon range. Ended up with 9 gallons at pitch.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
Total Boil Time: 90 minutes
Name: Munich Lager
Manufacturer: Wyeast
Product ID: 2308
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 48–56°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 24.8 Efficiency: 71.9%

Draw a part of the mash, let it rest for at least 10 minutes, and boil.


# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Primary: 14 days @ 50° F
Secondary: 3 days @ 60° F
Lager: 28 days @ 34° F
Tasting Reviews
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Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
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