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Uncle Dunkel Dark v 4.0

Brewed this batch with my buddy Zach Hilgers DDS on 12/30/2011
Happy New Years

Brewer: Barry Tingleff Email: beer_me2@msn.com
Beer: Uncle Dunkel Dark v 4.0 Style: Munich Dunkel
Type: All grain Size: 12 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 25 IBU
OG: 1.064 FG: 1.016
Alcohol: 6.2% v/v (4.9% w/w)
Water: All water is RO
Grain: 8 lb. German 2-row Pale/Pilsner Malt
23 lb. Weyermann Munich 1
2 lb. Castle Cara Munich
1 lb. Castle Belgian aromatic
Mash: 60% efficiency
Mashed in at 168°F for rest at 149°F & raised gradually to 158°F for 1 hour. Sparged with 170°F hot liquor to collect 14 gal.
Boil: 90 minutes SG 1.055 14 gallons
Added 1 Tbl. Irish moss for last 15 min. of boil.
Hops: 2 oz. Hallertau (whole) (4.4% AA, 90 min.)
2 oz. Hallertau (whole) (4.4% AA, 45 min.)
2 oz. Hallertau (whole) (4.4% AA, 1 min.)
Yeast: 1000 ml. stir plate starter of Wyeast 2206 Bavarian Lager yeast.
Log: Fermenting in man cave at 50-55°F until brew reaches 1.016 then diacetyl rest for 24 hours. Then store in fridge for 60-90 days to lager.
Tasting: Version 3.1 vs. 4.0 = reversed Munich malt & 2 row pale malt quantities to add more malt charactor.

Recipe posted 12/28/11.