BrewBlog: Bohemian Dunkel Lager V07
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.5 Whirlfloc Tablet @ 15 minutes  
Reference
Hops
0.75 ounces
Tettnang
3.90% Pellets @ 60 minutes
Type: Bittering
Use: Boil
2.9 AAUs
0.75 ounces
Tettnang
3.90% Pellets @ 30 minutes
Type: Aroma
Use: Boil
2.9 AAUs
0.75 ounces 3.50% Pellets @ 30 minutes
Type: Aroma
Use: Boil
2.6 AAUs
2.25 ounces Total Hop Weight 8.5 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Bohemian Lager
Manufacturer: Wyeast
Product ID: 2124
Type: Lager
Flocculation: Medium
Attenuation: 71%
Temperature Range: 48–58°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%
Fermentation
Primary: 21 days @ 50° F
Secondary: 28 days @ 35° F
Tertiary: 0 days @ ° F
Age: 14 days @ 35° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Bohemian Dunkel
Competition: 2012 Wisconsin State Fair
Date: May 19, 2012
Style: Munich Dunkel
Place: 1st (Gold)
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