BrewBlog: Headlong Dunkel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 2, 2013
Tap Date: February 16, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
14/27.6
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
Comments

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):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
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%
Notes:

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

Steps

# 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%
Notes:

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

Fermentation
Primary: 14 days @ 50° F
Secondary: 3 days @ 60° F
Lager: 28 days @ 34° F
Tasting Reviews
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