Munich Dunkel Recipe - Holmens Hand-Bayer II

Recipe Info

Recipe Image

Holmens Hand-Bayer II

by on
All Grain
23 Liter(s)
28 Liter(s)
90 min
75%
A classic no-frills Münchener Dunkel.

Fermentables

91% - Munich Light - DE
4.5
37
9
Mash
4% - Victory Malt - US
0.2
34
28
Mash
4% - De-Husked Caraf II - DE
0.18
32
418
Mash
1% - Acidulated Malt - DE
0.05
27
3
Mash

Hops

Perle
20
Pellet
Boil
60 min(s)
6
13.3
Hallertauer Mittelfrüh
20
Pellet
Boil
15 min(s)
4.3
4.7
Hallertauer Mittelfrüh
20
Pellet
Boil
2 min(s)
4.3
0.8

Yeast

White Labs German Bock Lager WLP833
76%

Other Stuff

CaCl2
0.004
kg
Mash
CaSO4
0.0025
kg
Mash
NaHCO3
0.004
kg
Mash
Yeast Nutrient
5
ml
Boil
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Saccharification Rest
Direct Heat
64
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make 2,5 liter starter with fresh yeast
2.
CaSO4: 2.5 g CaCl2: 4 g NaHCO3: 4 g
3.
Boil for 90 min. Add whirl floc and yeast nutrient @ 10 min.
4.
Use oxygen and pitch in at 10 C. Ferment @ 11 C for 4 days. Raise to 14 C and finally 16 for the last 2 days
5.
Rack to keg and lager for 4-6 weeks
6.
Rack to clean keg and carbonate medium (2.2 vol.)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Holmens Hand-Bayer II
Munich Dunkel
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 18.9 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 20.3° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 163 per 12oz Calories
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