Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Headlong Dunkel [Munich Dunkel]

Munich Dunkel – All Grain GONE

Batch #:

02-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

January 2, 2013

Tap Date:

February 16, 2013

Statistics

Target OG:

1.048 11.9° P

OG:

1.048 11.9° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.3° P

Attenuation:

78.2% Apparent – 63.9% Real

Color:

14 SRM

IBU:

25.1 Rager

BU/GU:

0.52

ABV:

5.1%

ABW:

Calories:

159 12 oz

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	German Dark Munich Malt	98%
0.13 pounds	German Carafa III De-Husked Malt	0.7%
0.25 pounds	British Pale Chocolate	1.4%
18.38 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.15 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.0%
1.15 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Munich Lager	Wyeast	2308	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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

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

Mash 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

Calcium:

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 and Aging

Primary:

14 days @ 50° F

Secondary:

3 days @ 60° F

Lager:

28 days @ 34° F

Headlong Dunkel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.048 / 11.9° P
Mash PH:
Boil PH:

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Log: Headlong Dunkel