LIBME Chopped 2018 - Dunkel Mag Recipe

Recipe Info

Recipe Image

LIBME Chopped 2018 - Dunkel Mag

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
75 min
75%
Dunkelweizen with ginger and maple/smoked bacon

Fermentables

52% - Munich Light - DE
7.2
37
6
Mash
29% - Pilsner - DE
3.96
38
1
Mash
10% - CaraMunich I - DE
1.32
34
39
Mash
8% - Special Roast - US
1.08
33
114
Mash
1% - Carafa I - DE
0.18
32
337
Mash

Hops

Hallertauer Mittelfrüh
5.1
Pellet
Boil
60 min(s)
4.3
61.9
Hallertauer Mittelfrüh
2.52
Pellet
Boil
15 min(s)
4.3
15.2
Hallertauer Mittelfrüh
0.36
Pellet
Boil
0 min(s)
4.3
0.0

Yeast

White Labs German Lager WLP830
76%

Other Stuff

Crystallized Ginger
2.4
oz
FlameOut
Maple Syrup
2.4
oz
Secondary
Bacon Grease Tincture
2.4
oz
Secondary

Mash Steps

Mash In
Infusion
104
15 min
Protein Rest
Infusion
122
15 min
Beta Amylase Rest
Infusion
149
30 min
Alpha Amylase Rest
Infusion
162
30 min
Mash-Out
Infusion
169
0 min
Recirculate/Sparge
Infusion
169
0 min

Special Instructions

1.
Whirlpool for 15 minutes after boil completes
2.
Heat-exchange to the high end of the yeast's temperature range
3.
Once yeast is vigorous, lower temperature to yeast's lower temperature range
4.
After 7 days raise temperature to 66F for diacetyl rest for 2 days
5.
Rack and reduce temperature by 2F/day until reaching 31F
6.
Lager 4-6 weeks
7.
Rack again
8.
Carbonate to 2.6 volumes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

LIBME Chopped 2018 - Dunkel Mag
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.063 OG
  • 1.015 FG
  • 77.0 IBU (tinseth) Bitterness
  • 1.22 BG:GU
  • 21.3° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 212 per 12oz Calories
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