A dark malty lager with flavors of chocolate and caramel from the dark malts.
WYEAST’s Bavarian Lager yeast (2206) for this beer. I understand that it is used by German breweries for their full bodied malty beers
Kayla’s Dunkel
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
40.9 IBUs |
32.1553473 |
1.051 |
1.014 |
4.8 % |
|
Actuals |
1.044 |
1.016 |
3.7 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
5.5 lbs |
55 |
| Munich Malt |
2 lbs |
20 |
| Caramel/Crystal Malt - 40L |
1 lbs |
10 |
| Biscuit Malt |
8 oz |
5 |
| Black (Patent) Malt |
8 oz |
5 |
| Chocolate Malt |
8 oz |
5 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
1 oz |
60 min |
Boil |
Pellet |
8.5 |
| Hallertauer |
1 oz |
15 min |
Boil |
Pellet |
4.8 |
| Hallertauer |
1 oz |
5 min |
Boil |
Pellet |
4.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
5 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Bavarian Lager (2206) |
Wyeast Labs |
75% |
46°F - 58°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
122°F |
30 min |
| Saccharification |
156°F |
30 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
54°F |
| Secondary |
3 days |
62°F |
| Aging |
30 days |
59°F |
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