Munichy Dunkel
"100% munich malt Dunkel"
Recipe:
*******
11.00 lb Weyermann Light Munich (grain)
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (3.0% AA - 3.0 AAU)(45 min)
0.50 oz Tettnang (4.8% AA - 2.4 AAU)(45 min)
Yeast:
******
5.00 tsp Yeast Nutrient
Re-use from December Dopplebock of:
White Labs "Southern German Lager Yeast" WLP383
Best Before: Feb-06-11
Lot Number: 1838TS577252
Notes:
******
5.50 gal
OG: 1.052
FG: 1.012
1120: Heated up lauter / mash tun with 130G faucet water.
1125: Started acid rest at 97F. 4 Gallons of water, ~11 lbs of grain.
1150: Took off 13 qt of grain and starchy slurry and set on stove top. (Thick Mash)
1215: Reached temperature 133. Protein Rest.
1230: Held temperature at 130-133 F for 15 minutes.
1250: Temperature at 162F. Scarification rest.
1330: Temperature is still at 160F after covering pots with towels.
1355: Boil Started.
1400: Moved enough to Lauter / Mash tun to bring temperature to 156F (only a qt or so left in pot_
1415: Rest of decoction placed in tun (Temp of decoc had dropped to ~160F)
1510: Strained off some wort to boil for mash out. Temp was ~150F (a bit low)
1520: Decoction brought to boil and added to mash / lauter tun. Temperature 166F.
1550: Started to draw off wort
1610: Started to batch sparge with 3 gallons of 175F water.
1620: SG of first pot 1.075 ... Started boil of first pot.
1640: SG of sparged pot 1.030 ... started boil of second pot.
1700: Pots boiling... added hops (1.5oz) to lower gravity pot
1715: Started cooling first pot.
1730: first pot at 75F
1745: finished boiling hops (45 min boil for both)
1755: second pot at 75F
Both pots of wort filled carboy to 4.5 gal. Took specific gravity.
SG at 4.50 gal: 1.063
Added 1 gal of Water
SG at 5.50 gal: 1.052
Pitched yeast (70 F)
Color ~ 15 SRM. Chocolate brown.
1800: done
2011/01/22
**********
Temperature at 1800 is 70F.
No fermentation started. (started lightly at 2200)
Trub has settled nicely to bottom of carboy.
Color is chocolaty brown.
2011/01/23
**********
Temperature at 1000 is 56F.
Fermentation moderate 1/2" krausen.
Trub has fluffed up a bit.
Color is chocolaty brown.
Light hop and Malty aroma.
2011/01/24
**********
Temperature at 2130 is 53F.
Fermentation very active 1" krausen.
Trub has flying around carboy.
Color is chocolaty brown.
Light hop and Malty aroma.
2011/01/26
**********
Temperature at 1730 is 53F.
Fermentation very active. Krausen broke. Effervecent surface.
Trub has has settled.
Color is light orange-red
Light hop and Malty aroma with hints of sulpher.
2011/01/30
**********
Transfered to Secondary.
Temperature at 1600 is 53F. (Left in warmer room for diacetyl rest.)
Fermentation noted, but yeast settling out.
Trub mixed with thick layer of creamy yeast.
Color ~12 SRM in the SG cylinder. Color is light orange-red.
Light hop and Malty aroma with hints of sulpher.
Nice clean smooth lager flavor with munich malt after flavor.
Balanced hop and malt flavor. Slight tinge of bitterness in aftertaste.
SG measured at 1.014
2011/01/30
**********
Kegged... delicious... malty smooth
"100% munich malt Dunkel"
Recipe:
*******
11.00 lb Weyermann Light Munich (grain)
1.00 tsp Irish Moss
Hops:
*****
1.00 oz Hallertauer (3.0% AA - 3.0 AAU)(45 min)
0.50 oz Tettnang (4.8% AA - 2.4 AAU)(45 min)
Yeast:
******
5.00 tsp Yeast Nutrient
Re-use from December Dopplebock of:
White Labs "Southern German Lager Yeast" WLP383
Best Before: Feb-06-11
Lot Number: 1838TS577252
Notes:
******
5.50 gal
OG: 1.052
FG: 1.012
1120: Heated up lauter / mash tun with 130G faucet water.
1125: Started acid rest at 97F. 4 Gallons of water, ~11 lbs of grain.
1150: Took off 13 qt of grain and starchy slurry and set on stove top. (Thick Mash)
1215: Reached temperature 133. Protein Rest.
1230: Held temperature at 130-133 F for 15 minutes.
1250: Temperature at 162F. Scarification rest.
1330: Temperature is still at 160F after covering pots with towels.
1355: Boil Started.
1400: Moved enough to Lauter / Mash tun to bring temperature to 156F (only a qt or so left in pot_
1415: Rest of decoction placed in tun (Temp of decoc had dropped to ~160F)
1510: Strained off some wort to boil for mash out. Temp was ~150F (a bit low)
1520: Decoction brought to boil and added to mash / lauter tun. Temperature 166F.
1550: Started to draw off wort
1610: Started to batch sparge with 3 gallons of 175F water.
1620: SG of first pot 1.075 ... Started boil of first pot.
1640: SG of sparged pot 1.030 ... started boil of second pot.
1700: Pots boiling... added hops (1.5oz) to lower gravity pot
1715: Started cooling first pot.
1730: first pot at 75F
1745: finished boiling hops (45 min boil for both)
1755: second pot at 75F
Both pots of wort filled carboy to 4.5 gal. Took specific gravity.
SG at 4.50 gal: 1.063
Added 1 gal of Water
SG at 5.50 gal: 1.052
Pitched yeast (70 F)
Color ~ 15 SRM. Chocolate brown.
1800: done
2011/01/22
**********
Temperature at 1800 is 70F.
No fermentation started. (started lightly at 2200)
Trub has settled nicely to bottom of carboy.
Color is chocolaty brown.
2011/01/23
**********
Temperature at 1000 is 56F.
Fermentation moderate 1/2" krausen.
Trub has fluffed up a bit.
Color is chocolaty brown.
Light hop and Malty aroma.
2011/01/24
**********
Temperature at 2130 is 53F.
Fermentation very active 1" krausen.
Trub has flying around carboy.
Color is chocolaty brown.
Light hop and Malty aroma.
2011/01/26
**********
Temperature at 1730 is 53F.
Fermentation very active. Krausen broke. Effervecent surface.
Trub has has settled.
Color is light orange-red
Light hop and Malty aroma with hints of sulpher.
2011/01/30
**********
Transfered to Secondary.
Temperature at 1600 is 53F. (Left in warmer room for diacetyl rest.)
Fermentation noted, but yeast settling out.
Trub mixed with thick layer of creamy yeast.
Color ~12 SRM in the SG cylinder. Color is light orange-red.
Light hop and Malty aroma with hints of sulpher.
Nice clean smooth lager flavor with munich malt after flavor.
Balanced hop and malt flavor. Slight tinge of bitterness in aftertaste.
SG measured at 1.014
2011/01/30
**********
Kegged... delicious... malty smooth