Munich Dunkel (48 L)
This is a Munich Dunkel, Germany’s iconic dark lager. Expect layers of toffee, bread crust, and chocolate, balanced by Tettnang hops and a clean lager finish. This is a true showcase of Munich’s dark-lager tradition, pouring a deep chestnut with a tan head and an aroma of toasted malt, biscuit, and caramel. Smooth, balanced, and endlessly drinkable — perfect for cool evenings or pairing with hearty food.
Stats
- Style: Munich Dunkel
- ABV: 5%
- IBU: 19 (Tinseth)
- Colour: 42 EBC (SRM ~21)
- Original Gravity (design): 1.046
- Final Gravity (design): 1.008
- Measured Pre-Boil Gravity: 1.048
- Measured Final Gravity: 1.012
- Batch Size: 48 L
- Boil Time: 60 min
- Brewhouse Efficiency: 83%
- System: BrewZilla / RoboBrew 65 L
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Ingredients
Malt & Adjuncts (8.86 kg total)
- 3.544 kg Light Munich Malt (22 EBC) — 40%
- 2.658 kg Dark Munich Malt (44 EBC) — 30%
- 1.949 kg Floor-Malted Bohemian Pilsner — 22%
- 443 g Gladfield Shepherd’s Delight (320 EBC) — 5%
- 266 g Carafa Special II (1100 EBC) — 3%
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Hops (Tettnang)
- 57 g @ 60 min
- 57 g @ 30 min
- 87 g @ 15 min
(Total ~19 IBU) - Brewfather_Batch48_20251004
Yeast
- Fermentis SafLager West European Lager (lager pitch rate)
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Water Profile & Additions
Target Profile (ppm): Ca 55, Mg 5, Na 33, Cl 79, SO₄ 45, HCO₃ 104
SO₄/Cl ratio: 0.6 • Mash pH target: ~5.27 • Sparge pH: ~5.4
Additions (per batch):
- Mash: 2 g Baking Soda (NaHCO₃), 3 g Calcium Chloride (CaCl₂), 2 g Gypsum (CaSO₄)
- Sparge: 2.2 g Baking Soda, 3.3 g Calcium Chloride, 2.2 g Gypsum, 3.49 ml Phosphoric Acid (85%)
- Boil (15 min): 1.6 g Whirlfloc
Water Volumes: Mash 30 L, Sparge 33 L - Brewfather_Batch48_20251004
Mash Schedule
- 64 °C – 30 min (Beta rest: fermentability, clean profile)
- 70 °C – 30 min (Alpha rest: body & malt depth)
- 77 °C – 15 min (Mash out)
- Sparge with 33 L @ 77 °C to reach ~58–59 L pre-boil
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🍻 Fermentation Schedule
- Primary: 14 °C × 14 days
- Rise/Secondary: 16 °C × 2 days (cleanup)
- Cold Crash: 1.5 °C × 2 days
- Carbonation: 2.7 vols CO₂
- Lagering: 4–6 weeks cold for polish
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Brew Notes
- Brewed: 10 Sep 2025 • Bottled: 28 Sep 2025
- First trub dump removed 1.5 L
- Gravity around 1.015 at day 7
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Step-by-Step Method (Brew Day to Glass)
1) Water Prep
- Treat mash and sparge water with the listed salts and phosphoric acid to hit Ca 55 | Cl 79 | SO₄ 45 | HCO₃ 104 ppm and mash pH ≈ 5.27. Heat 30 L strike water to mash-in temp.
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2) Mash In
- Dough in at 64 °C and hold 30 min (beta rest).
- Raise to 70 °C, hold 30 min (alpha rest).
- Raise to 77 °C, hold 15 min (mash out).
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3) Lauter & Sparge
- Vorlauf until clear, then lauter.
- Sparge with 33 L @ 77 °C to collect ~58–59 L pre-boil. Aim pre-boil gravity ≈ 1.041–1.048 (you measured 1.048).
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4) Boil – 60 Minutes
- 60 min: Tettnang 57 g
- 30 min: Tettnang 57 g
- 15 min: Tettnang 87 g + 1.6 g Whirlfloc
- Chill immediately at flameout.
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5) Chill & Transfer
- Chill to 14 °C, transfer to fermenter, and oxygenate well.
6) Fermentation
- Pitch SafLager West European Lager at 14 °C, hold 14 days.
- Raise to 16 °C for 2 days to finish and clean up.
- Cold crash to 1.5 °C for 2 days.
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7) Package & Lager
- Carbonate to 2.7 vols CO₂ (bottle or keg).
- Lager cold 4–6 weeks for a smooth, polished beer. Serve cool, not ice-cold, to showcase malt.
