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Old Dark Bear System


Details

Beer Style
4B Munich Dunkel (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
75%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
455.8 points
Potential Extract
341.9 points (75% from recipe)
Anticipated OG
1.068 SG
Boil SG
1.049 SG (at start of boil)
Anticipated Color
23.5 SRM     
Estimated IBU
21.1 IBU
Estimated FG
1.019 SG
Estimated Alcohol
6.4 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

4B Munich Dunkel
Original Gravity
1.048-1.056 SG
Final Gravity
1.010-1.016 SG
Alcohol
4.5-5.6 %abv
Bitterness
18.0-28.0 IBU
Color
14.0-28.0 SRM
 
OG
1.068 SG High
FG
1.019 SG High
Alcohol
6.4 %abv High
Bitterness
21.1 IBU
Color
23.5 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Munich Light 12 lbs 10.0 °L 37 ppg 97.0 %
Weyermann Dehusked Carafa II 5.9 oz 430.0 °L 32 ppg 3.0 %
Totals 12.4 lbs 455.8 points 100%

Fermentables

Name: Gambrinus Munich Light
Amount: 12 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist97.0 %
Name: Weyermann Dehusked Carafa II
Amount: 5.9 oz
Color: 430.0 °L
Potential: 32 ppg
% Grist3.0 %
Totals
Amount: 12.4 lbs
Potential: 455.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.20 oz @ 4.0 %AA (4.8 AAU) 16.9 (32.8 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 4.3 (19.9 %) Boil 20 min
Totals 1.7 oz
Hop: Hallertauer
Amount: 1.2 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 20 min
Totals
Amount: 1.7 oz

Yeast

Name Attenuation When
Wyeast 2308 Munich Lager 72 % Primary
Name: Wyeast 2308 Munich Lager
Attenuation: 72 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.