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
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