BrewBlog: Munich Dunkel Lager
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Munich Lager
Manufacturer: Wyeast
Product ID: 2308
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 48–56°F
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Munich, Germany

Calicum: 75.0 ppm
Bicarbonate: 200.0 ppm
Sulfate: 10.0 ppm
Chloride: 2.0 ppm
Sodium: 10.0 ppm
Magnesium: 20.0 ppm
PH: 8.0%
Special Procedures

Double Enhanced Decoction Mash

Brewed as a 10 gal parallel brew and split into two 5 gal fermenters, one using Wyeast Munich Lager and one using Wyeast Bohemian Lager yeast.  Used 1/2 gal yeast starters for both batches.

Germanfest competition entry was blended using both yeast batches after kegging. 

Fermentation
Primary: 28 days @ 50° F
Lager: 42 days @ 36° F
Age: 14 days @ 36° F
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