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Recipe
Munich Dunkel
The Brewfather recipe (targets, ingredients, and steps) used for batch #25. What was actually measured is logged on each batch.
Volumes
- Batch size
- 46.0 L
- Mash
- 46.4 L
- Sparge
- 14.0 L
- Total
- 60.4 L
- Boil
- 30 min
- Carbonation
- 2.2 vol
Targets
- Mash pH
- 5.3
- Boil pH
- -
- Recipe efficiency
- 87.7%
Process
- Betamash / 64 C / 45 min
- Alphamash / 69 C / 45 min
- Mashoutmash / 76 C / 15 min
- Primaryfermentation / 10 C / 14 days
- Primaryfermentation / 16 C / 3 days
Ingredients
Fermentables4 items
- 4.75 kgMunich I
- 3.24 kgMunich II
- 1.5 kgPilsner
- 0.4 kgCarafa Special IIISteep
Hops2 items
- 35 gHallertau MagnumBoil / 30 min
- 70 gHallertauer MittelfruehBoil / 10 min
Water, salts & other additions7 items
- 5.3 gCalcium Chloride (CaCl2)Mash
- 1.46 gEpsom Salt (MgSO4)Mash
- 1.38 gGypsum (CaSO4)Mash
- 7 mlLactic AcidMash
- 1.6 gCalcium Chloride (CaCl2)Sparge
- 0.44 gEpsom Salt (MgSO4)Sparge
- 0.42 gGypsum (CaSO4)Sparge
Yeast1 item
- 6.2 pkgFermentis W-34/70
Brewfather notes
Mash in Target mash temperature: 64°C Start recirculation. After 10–15 minutes: Measure mash pH. Target pH: 5.3–5.4 (room temperature). Adjust with additional lactic acid if required. Continue mash at 66°C. Single Decoction At 25–30 minutes into the beta rest: Pull 12-14 L of thick mash (mostly grain). Continue holding the main mash at 66°C. Decoction Pot Heat decoction to 70°C. Hold 10 minutes. Bring to a boil while stirring frequently. Boil 15–20 minutes. Return Decoction 45 minutes after dough-in: Slowly return the boiling decoction to the main mash while stirring. Target temperature: 70°C. Adjust with gentle heat if necessary. Hold 68°C for 45 minutes. Mashout Raise mash to 76°C. Add: 400 g Weyermann Carafa Special III Stir thoroughly. Hold 15 minutes. Vorlauf Recirculate for 10–15 minutes until wort runs clear. Proceed with sparging. Sparge water: 14.0 L at 80°C.