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Uncle Dunkel Dark v3.1
Brewed this batch with my buddy Zach Hilgers DDS on 12/30/2009
Happy New Years
| Brewer: | Barry Tingleff | Email: | beer_me2@msn.com | |||||
| Beer: | Uncle Dunkel Dark v3.1 | Style: | Munich Dunkel | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.059 | FG: | 1.016 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | All water is RO | |||||||
| Grain: | 23 lb. Briess American 2-row Pale 8.5 lb. Weyermann Light Munich 1.5 lb. Castle Cara Munich 1 lb. Castle Belgian aromatic |
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| Mash: | 56% efficiency | |||||||
| Mashed in at 168°F for rest at 149°F & raised gradually to 152°F for 1 hour. Sparged with 170°F hot liquor to collect 14 gal. | ||||||||
| Boil: | 70 minutes | SG 1.051 | 14 gallons | |||||
| Added 1 Tbl. Irish moss for last 15 min. of boil. | ||||||||
| Hops: | 1 oz. NZ Hallertau (T-90 pellets) (8% AA, 70 min.) 2 oz. NZ Hallertau (whole) (5.3% AA, 40 min.) |
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| 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. | |||||||
Recipe posted 12/31/09.