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Dunkel

Munich Dunkel

Open full recipe in Brewfather
OG
1.051
FG
1.010
ABV
5.4%
IBU
20.5

Actual batch measurements

ABV recalculates from OG and FG when saved.

#20 Dunkel
Actual OG
1.048
Actual FG
1.011
Actual ABV
4.9%
Mash pH
-
Lactic acid
-

Volumes

Batch size
21.0 L
Mash
14.7 L
Sparge
15.5 L
Total
30.1 L
Boil
60 min
Carbonation
2.2 vol

Targets

Mash pH
5.3
Boil pH
-
Recipe efficiency
87.8%

Process

  1. Betamash / 63 C / 45 min
  2. Alphamash / 68 C / 45 min
  3. Mashoutmash / 76 C / 15 min
  4. Primaryfermentation / 10 C / 14 days
  5. Primaryfermentation / 16 C / 3 days

Ingredients

Fermentables4 items

  • 1.9 kgMunich I
  • 1.3 kgMunich II
  • 0.6 kgPilsner
  • 0.2 kgCarafa Special IIISteep

Hops2 items

  • 11 gHallertau MagnumBoil / 60 min
  • 30 gHallertauer MittelfruehBoil / 10 min

Water, salts & other additions8 items

  • 1.7 gCalcium Chloride (CaCl2)Mash
  • 0.44 gEpsom Salt (MgSO4)Mash
  • 0.44 gGypsum (CaSO4)Mash
  • 2.7 mlLactic AcidMash
  • 1.79 gCalcium Chloride (CaCl2)Sparge
  • 0.46 gEpsom Salt (MgSO4)Sparge
  • 0.46 gGypsum (CaSO4)Sparge
  • 1.35 mlLactic AcidSparge

Yeast1 item

  • 3 pkgFermentis W-34/70
Brewfather notes
Mash in:
1.9 kg Weyermann Munich I
1.3 kg Weyermann Munich II
0.6 kg Weyermann Pilsner
Target mash temperature: 63°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 63°C.
Single Decoction
At 25–30 minutes into the beta rest:
Pull 6–7 L of thick mash (mostly grain).
Continue holding the main mash at 63°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: 68°C.
Adjust with gentle heat if necessary.
Hold 68°C for 45 minutes.
Mashout
Raise mash to 76°C.
Add:
200 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: 15.0 L at 80°C.
Expected Results
Pre-boil volume: 27.4 L
Pre-boil gravity: 1.044
Original gravity: 1.053
Expected FG: 1.011–1.013
IBU: 20
Color: 42 EBC