Revision as of 02:38, 1 April 2008

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

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%