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Badunkeldonk All-grain
Color
Stats
OG1.062
FG1.011
IBU16
ABV6.60 %
SRM38
BJCP Style
13A. European Dark Lager, Munich Dunkel
Description
A traditional German Dunkel brewed with an authentic decoction mash
Submitted by joemayo on 05-Jul-2009

Recipe Details
Tasting Notes Toasted grains, banana, and clove with hints of bubblegum in the nose and a toasty, creamy taste with a slight bready, spicy flavor.
Awards
Boil Volume 6.75 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast Weihenstephan Weizen (Wyeast 3068) (76% app. attenuation)
Primary Fermentation Plastic, 5 days
Secondary Fermentation Better Bottle, 7days
Other Fermentation
Procedure Dough in 4 gallons at 128 degrees. Decoct about 1/4 of the entire mash, hold at 144 degrees for 30 minutes, then boil for 30 minutes. Add back into the mash tun, which should bring the temperature to 144 degrees. Hold for 30 minutes, then demove half the mash and boil for 30 minutes. Add the boiling gruel back in, and after the temperature stabalizes to 168 degrees, hold for 10 minutes for the mashout. Sparge to collect 6.75 gallons. Boil for 90 minutes, adding the hops after 30 minutes. Whirlflock at 75.
  Style Comparison
  Low   High
OG 1.046 1.062 1.058
FG 1.012 1.011 1.017
IBU 20 16 28
SRM 12 38 28
ABV 4.3 6.60 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
58.1 % 6.25 Wheat Malt 37.1 1.7
20.9 % 2.25 German Munich 12.7 8.0
14.0 % 1.50 German Wheat Caramel 8.7 55.0
7.0 % 0.75 German Carafa Special 3.4 600.0
  10.75     61.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 0.50 Perle Pellet 8.2 4.1 60 0.263 16.2
  0.50               16.0
Miscellaneous Ingredients
Weight/Units Name Notes
Whirlflock