https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
Step mash: Mash in Munich malt at 131 ?F (55 ?C) and rest for 10 minutes. Increase to 146 ?F (63 ?C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 ?F (70 ?C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa? and melanoidin malts on to the top of the mash and raise to 168 ?F
(76 ?C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 ?F (77 ?C) water, collecting 6.5 gallons (25 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.
Chill the wort to 50 ?F (10 ?C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 ?F (0 ?C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).
{"RecipeId":78361,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":117615,"Name":"Munichen Dunkel","Description":"https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/\n\nThis recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.\n\nStep mash: Mash in Munich malt at 131 ?F (55 ?C) and rest for 10 minutes. Increase to 146 ?F (63 ?C) using direct heat or hot-water infusion and hold for 40 minutes.\nIncrease to 158 ?F (70 ?C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa? and melanoidin malts on to the top of the mash and raise to 168 ?F\n(76 ?C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 ?F (77 ?C) water, collecting 6.5 gallons (25 L) of wort.\n\nBoil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.\n\nChill the wort to 50 ?F (10 ?C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 ?F (0 ?C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).","ImageUrlRoot":null,"StyleId":"8A","StyleName":"Munich Dunkel","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1578004785287)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0565875,"Fg":1.014146875,"Srm":19.514645508154619,"Ibu":20.15094345817311,"BgGu":0.35610238052879356,"Abv":5.4748406250000006,"Calories":190,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"95","Amt":"10","Ppg":"36","L":"10","Use":"Mash","Id":"417198","IngId":"524","Name":"Dark Munich - DE","CustomName":"","Rank":"1"},{"Per":"2","Amt":"0.25","Ppg":"37","L":"20","Use":"Mash","Id":"417199","IngId":"28","Name":"Melanoidin Malt - US","CustomName":"","Rank":"2"},{"Per":"2","Amt":"0.25","Ppg":"32","L":"412","Use":"Mash","Id":"417200","IngId":"55","Name":"Carafa II - DE","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"1.25","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.5","Ibu":"20.1509434581731","Id":"441411","IngId":"297","Name":"Tettnang","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.75","Id":"116071","IngId":"227","Name":"Wyeast German Ale 1007","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[]}
https://brewgr.com/Media/img/mug/20_d.jpg
https://brewgr.com/Media/img/mug/20_t.jpg
