Difference between revisions of "Dunkel"

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(Mash)
 
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[[Image:Dunkel_I.png|center]]
 
[[Image:Dunkel_I.png|center]]
  
This is almost as simple as it gets for a Dunkel.
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This is almost as simple as it gets for a Dunkel. After listening to the Jamil show, I noticed that we even came up with the same grist composition.
 +
 
 +
= Water =
 +
''for brewers who build their own water''
 +
 
 +
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
 +
 
 +
0.8g NaCl (table salt)
 +
 
 +
0.6g MgSO4 (epsom salt)
 +
 
 +
1.8g NaHCO3 (baking soda)
 +
 
 +
4.0g CaCO3 (chalk)
 +
 
 +
 
 +
(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)
 +
 
 +
= Grist =
 +
 
 +
99% Weyermann Munich Type II
 +
 
 +
1% Wyermann Carafa II special
 +
 
 +
 
 +
Aim for a post boil gravity of 12.5 *P (1.048 SG)
 +
 
 +
=Hops=
 +
 
 +
German Tettnanger Hops to get to 20 IBU (Tinseth) after a 60 min boil time. Substitution with German Magnum or Hallertauer possible.
 +
 
 +
=Yeast=
 +
 
 +
Wyeast 2206 Bavarian Lager, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.
 +
 
 +
=Mash=
 +
 
 +
Two step infusion with decoction mash-out ([[Decoction_Mashing]]):
 +
 
 +
protein rest : 55 *C (133 *F) for 20 min
 +
 
 +
saccrification rest : 66.5 *C (152 *F) for 45 min; water/grist ratio 3.0 - 3.5 l/kg (1.5 - 1.75 qt/lb)
 +
 
 +
 
 +
mash-out : 76 *C (169 *F)
 +
 
 +
This is a fairly thin mash, but the water/girst ratio use is fairly standard in German brewing practice.
 +
 
 +
=Boil=
 +
 
 +
Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F).
 +
 
 +
=Primary fermentation=
 +
 
 +
Ferment at 8 - 9 *C (46 - 48 *F) until the attenuation is within 2-4 % of the limit of attenuation (fast ferment test) or appears to be complete.
 +
 
 +
=Aging/Lagering=
 +
 
 +
Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks
 +
 
 +
=stats=
 +
 
 +
* Orignal Extract = 12.5 Plato
 +
* IBU (Tinseth) = 20
 +
* limit of attenuation = 80%
 +
* Final Extract = 3.0 Plato
 +
* limit of attenuation to attenuation difference = 4%

Latest revision as of 21:05, 1 May 2008

Dunkel I.png

This is almost as simple as it gets for a Dunkel. After listening to the Jamil show, I noticed that we even came up with the same grist composition.

Water

for brewers who build their own water

30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +

0.8g NaCl (table salt)

0.6g MgSO4 (epsom salt)

1.8g NaHCO3 (baking soda)

4.0g CaCO3 (chalk)


(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)

Grist

99% Weyermann Munich Type II

1% Wyermann Carafa II special


Aim for a post boil gravity of 12.5 *P (1.048 SG)

Hops

German Tettnanger Hops to get to 20 IBU (Tinseth) after a 60 min boil time. Substitution with German Magnum or Hallertauer possible.

Yeast

Wyeast 2206 Bavarian Lager, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.

Mash

Two step infusion with decoction mash-out (Decoction_Mashing):

protein rest : 55 *C (133 *F) for 20 min

saccrification rest : 66.5 *C (152 *F) for 45 min; water/grist ratio 3.0 - 3.5 l/kg (1.5 - 1.75 qt/lb)


mash-out : 76 *C (169 *F)

This is a fairly thin mash, but the water/girst ratio use is fairly standard in German brewing practice.

Boil

Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F).

Primary fermentation

Ferment at 8 - 9 *C (46 - 48 *F) until the attenuation is within 2-4 % of the limit of attenuation (fast ferment test) or appears to be complete.

Aging/Lagering

Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks

stats

  • Orignal Extract = 12.5 Plato
  • IBU (Tinseth) = 20
  • limit of attenuation = 80%
  • Final Extract = 3.0 Plato
  • limit of attenuation to attenuation difference = 4%