Headlong Dunkel

Munich Dunkel BJCP 2008 – 04B

OG
1.050
FG
1.010
SRM
14
ABV
5.0%
IBU
25.1
Batch #
2013-02
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
January 2, 2013
Tap Date
February 16, 2013
BU/GU
0.5
ABW
4.2%
Kcal
166 12 oz
Real Extract
4.4° P
Attenuation
79% apparent
64.5% real

Fermentables

German Dark Munich Malt
18.00 lbs|97.9%
Type
Grain
Origin
Germany
Color
8.0-10.0 SRM
PPG
30.0
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
97.9%
German Carafa III De-Husked MaltWyermann
0.13 lbs|0.7%
Type
Grain
Origin
Germany
Color
650.0-750.0 SRM
PPG
66.0
Info

De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.

British Pale ChocolateThomas Fawcett and Sons
0.25 lbs|1.4%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

Hops

1.15 oz
Magnum 10.0%
60 min Boil

Yeasts

1 pkg
Munich Lager2308
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Decoction

Mash Steps

Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
155°F
Step 3
Mash Out10 min
168°F

Fermentation and Aging

14 days
Primary
50°F
3 days
Secondary
60°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
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