Author Topic: Munich Dunkel Recipe?  (Read 3518 times)

Offline denny

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Re: Munich Dunkel Recipe?
« Reply #60 on: February 05, 2014, 11:21:18 AM »
Yeah, you're right. I guess I was going to supplement some of the munich base for vienna because I don't think I have enough munich to cover 90% of the grain bill. Might just brew a vienna lager.

I try to remember to post my most recent attempt which turned out fantastic. I'm very pleased with it, and so is everyone else that has tasted it.

Looking forward to it!
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Munich Dunkel Recipe?
« Reply #61 on: February 06, 2014, 10:27:24 AM »
Ron isn't it on page 3 of this thread?

Paul...that would be the one.  Thanks for the reminder!

Sorry for the confusion...
Ron Price

Offline bluesman

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Re: Munich Dunkel Recipe?
« Reply #62 on: February 06, 2014, 10:30:12 AM »
One change was made to my recipe on page 3 of this thread. The water profile was cut in half.

Here's the actual profile used in the recipe:

Ca - 60ppm
Mg - 2.5ppm
Na - 14.3ppm
SO4 - 9.6ppm
Cl - 5.3ppm
HCO3 - 127.2ppm
Ron Price

Offline bluesman

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Re: Munich Dunkel Recipe?
« Reply #63 on: February 06, 2014, 10:32:43 AM »
One change was made to my recipe on page 3 of this thread. The water profile was cut in half.

Here's the actual profile used in the recipe:

Ca - 60ppm
Mg - 2.5ppm
Na - 14.3ppm
SO4 - 9.6ppm
Cl - 5.3ppm
HCO3 - 127.2ppm

Here's the recipe complete with corrected water profile.

Magic Dragon(Munich Dunkel)
Munich Dunkel
Type: All Grain Date: 11/25/2013
Batch Size (fermenter): 5.50 gal
Brewhouse Efficiency: 80.00 %

I targeted this water profile
Ca - 60ppm
Mg - 2.5ppm
Na - 14.3ppm
SO4 - 9.6ppm
Cl - 5.3ppm
HCO3 - 127.2ppm
Additions:
5.5gal Poland Spring Water - finishing volume
0.6g MgSO4 (Epsum Salt)
1.4g NaHCO3 (Baking Soda)
4.1g CaCO3 (Chalk)
-doughed in protein rest temp 133F for 10min
-heat/recirculate mash to saccharification temp 144F for 40min
-heat/recirculate mash to saccharification temp 158F for 20min
-recirculate/heat to mash out @ 170F
-fly sparge 168F
 
Ingredients:
8 lbs Munich Malt - 10L (10.0 SRM) Grain 2 71.9 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 18.0 %
6.0 oz Carafa II (412.0 SRM) Grain 4 3.4 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 5 2.2 %
8.0 oz Rice Hulls (aids in lautering)
1.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 6 17.4 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min Hop 7 2.1 IBUs
 
Beer Profile
 
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 % 
Bitterness: 19.6 IBUs
Est Color: 19.4 SRM 

Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 19.00 qt of water at 140.3 F 133.0 F 10 min
Saccharification Heat to 144.0 F over 15 min 144.0 F 40 min
Saccharification Heat to 158.0 F over 4 min 158.0 F 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
 
Created with BeerSmith
 
Ron Price

Offline denny

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Re: Munich Dunkel Recipe?
« Reply #64 on: February 06, 2014, 10:42:04 AM »
I'm surprised to see you did a protein rest.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe