Burning Barrel Dunkel
Munich Dunkel

 

Type: All Grain

 Date: 12/10/2007

Batch Size: 40.00 L

 Brewer: Tim Gorman
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: Burning Barrel Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 74.4
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.25 kg Munich II (Weyermann) (8.5 SRM) Grain 58.7 %
3.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 33.5 %
0.45 kg Carafoam (2.0 SRM) Grain 5.0 %
0.25 kg Carafa I (337.0 SRM) Grain 2.8 %
56.00 gm Spalt (whole) [3.60%] (60 min) Hops 10.9 IBU
28.30 gm Tradition (pellet) [4.70%] (60 min) Hops 8.0 IBU
28.30 gm Hallertauer (pellet) [3.10%] (60 min) (First Wort Hop) Hops 5.8 IBU
1.00 tbsp Irish Moss (Boil 10.0 min) Misc
2.00 tbsp 5.2 pH Stabilizer (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) [Cultured] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 6.1 %
Bitterness: 24.6 IBU Calories: 478 cal/l
Est Color: 14.7 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 8.95 kg
Sparge Water: 23.07 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 16.79 L of water at 55.6 C 50.0 C 30 min
Saccrification Add 14.89 L of water at 89.3 C 66.7 C 60 min

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 86.8 KPA Carbonation Used: 12.63
Keg/Bottling Temperature: 6.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes