Munich Dunkel Recipe - Holmens Hand-Bayer

Recipe Info

Recipe Image

Holmens Hand-Bayer

by on
All Grain
25 Liter(s)
30 Liter(s)
90 min
75%
A classic no-frills Münchener Dunkel. Awarded several times. I Norge kan dette ølet kjøpes som ølsett på www.holmentoppen.no

Fermentables

90% - Dark Munich - DE
5.15
36
10
Mash
4% - Victory Malt - US
0.2
34
28
Mash
4% - Melanoidin (Weyermann)
0.2
37
30
Mash
3% - De-Husked Caraf II - DE
0.15
32
418
Mash

Hops

Magnum (DE)
13
Pellet
Boil
60 min(s)
12
15.7
Hallertauer Mittelfrüh
10
Pellet
Boil
15 min(s)
4.3
2.1
Hallertauer Mittelfrüh
20
Pellet
Boil
2 min(s)
4.3
0.7

Yeast

Fermentis Saflager W-34/70
78%

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
63
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 (for fresh yeast) and pitch in at 10 C. Ferment @ 11 C for 4 days. Raise to 14 C during the next 2 weeks and finally 15-16 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
Munich Dunkel
  • 25.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.051 OG
  • 1.011 FG
  • 18.5 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 19.6° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 170 per 12oz Calories
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