Recipe update...
I tried some Spaten Dunkel yesterday and I loved it. But I didn't get any caramel, so I'm going to drop the caramunich entirely. Here's a reformulation. I'm mashing on the high side because I'm only doing a single infusion mash and I'd like to end up with a medium to medium-full bodied dunkel.
Munich Dunkel
4-B Munich Dunkel
Author: Matt Schwandt
Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 170.88 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.048 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 17.5 (14.0 - 28.0)
Alcohol: 5.13% (4.5% - 5.6%)
Bitterness: 23.0 (18.0 - 28.0)
Ingredients:
7.25 lb Dark Munich
1.85 lb Pilsen Malt
.15 lb Carafa Special® TYPE III
.45 oz Magnum (12.5%) - added during boil, boiled 60 m
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 5 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
2 L White Labs WLP833 German Bock Lager
Notes
Single infusion batch sparge
- Add .8g Ca(OH)2 to mash ==> 5.4 pH
- 16 qts @ 165 (65 degree grain) ==> Saccharafication @ 155 [60 min]
- 3 qts @ 212 ==> Mashout @ 165 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- .5g CaCl added to kettle
Target water profile: 65 Ca, 6 Mg, 16 Na, 49 Cl, 27 SO4
- Pitch 2 Smackpacks in 2L starter
- Starter should be fully fermented and cold crashed prior to pitching. When ready to pitch, decant starter wort and only pitch the slurry.
- Pitch at 46; ferment between 48-50 until within 2-5 points of F.G.; raise temp to 65-68 for 48 hours for diacetyl rest; lower temp 5 degrees per day until beer temp is near 32 degrees.
Results generated by BeerTools Pro 1.5.20