Munich Dunkel – All Grain GONE



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 %
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%


Amount Hop Time AA
1.15 ounces Magnum 60 min 10.0%
1.15 ounces Total Hop Weight


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

Mash Profile Single Decoction


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

Mash Steps

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

Add water at 126 F

2 Saccharification 45 min. 155°F

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

3 Mash Out 10 min. 168°F

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

Water Profile London, England

Fermentation and Aging

14 days @ 50° F
3 days @ 60° F
28 days @ 34° F

Headlong Dunkel

Date Brewed:  

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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