Difference between revisions of "Dunkel"

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=Yeast=
 
=Yeast=
  
 +
Wyeast 2206 Bavarian Lager, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.
  
 
=Mash=
 
=Mash=
  
[[Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out]]:
+
Two step infusion with decoction mash-out ([[Decoction_Mashing]]):
  
protein rest : 54 *C (131 *F) for 20 min
+
protein rest : 55 *C (133 *F) for 20 min
  
saccrification rest : 65.5 *C (150 *F) for 45 min
+
saccrification rest : 66.5 *C (152 *F) for 45 min
  
 
mash-out : 76 *C (169 *F)
 
mash-out : 76 *C (169 *F)
Line 48: Line 49:
 
=Boil=
 
=Boil=
  
Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle)
+
Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F).  
  
 
=Primary fermentation=
 
=Primary fermentation=
  
Ferment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete 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=
 
=Aging/Lagering=
 +
 +
Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks

Revision as of 02:32, 1 April 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

mash-out : 76 *C (169 *F)

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