Munich Dunkel | 2352-PC Munich Lager II

Our latest recipe release is designed for you to truly brew like the professionals. Fausto Yu-Shan, Wyeast’s Plant Operations Manager and Professional Brewer, crafted this Munich Dunkel recipe with the strategy and expertise used by professional craft and lager brewmasters. The finished beer reflects the technical detail required for commercial brewing in an approachable 5-gallon format. This recipe features Wyeast’s popular 2352-PC Munich Lager II yeast from the Q4 Fall 2024 Private Collection release.

Wyeast Munich Dunkel

Style: Munich Dunkel

Batch size: 5.0  gallon (19 L)

First Wort Gravity: 19.9 °P    (1.0825 SG)

Last Runnings Gravity: 1.0 °P    (1.0039 SG)

Kettle Full Gravity: 12.5 °P   (1.0505 SG)

K.O. Gravity: 13.2 °P    (1.0534 SG)

First Wort pH: 5.3

K.O. pH: 5.0

IBU: 28

SRM: 13.5 SRM Morey

ABV: 5.5%

Boil Time: 90 minutes

Mash Efficiency: 80.3%

Total Potential Gravity of Grain: 266 GU

Total Gravity of Wort: 213.76

Values for calculating the efficiency only

Mash Volume: 3.5 gal (13.1 L)

Sparge Volume: 3.7 gal (14.2 L)

FERMENTABLES:

• Munich Malt Type I               6.8 lbs (3.111 kg)
• Pilsner                                     1.8 lbs (0.816 kg)
• Cara Munich Type I               0.9 lbs (0.413 kg)
• Carafa Special Type I             0.1 lbs (0.045 kg)

EXTRAS:

• 4.3 g CaSO₄ salts
• 4.0 g CaCl₂ salts
• 0.5 tsp (2.2 g) Wyeast Beer Nutrient Blend | Boil: 10 min

HOPS:

• 1.08 oz (30.5 g) Spalter Select | Boil: 60 min
• 0.28 oz (7.9 g) Perle | Boil: 60 min

YEAST:

• 200-300 Billion Cells (2-3 Activators™) Wyeast Munich Lager II to achieve 1.0-1.5 million cells per mL per °Plato

Alternative Wyeast strains: 2308 Munich Lager or 2206 Bavarian Lager

MASH:

• Mash in H₂O (3.5 gal)
• 30 Min Rest 122 °F (50 °C)
• 20 Min Rest 144 °F (62 °C)
• 30 Min Rest 155 °F (68 °C)
• 10 Min Rest 169 °F (76 °C)

LAUTER:

Start – Finish time: 4 hours (with system used)

SPARGE WATER:

• Temperature: 170 °F (77 °C)
• Volume (liters): 14.2 (3.7 gal)

BOIL:

• Boil Time: 90 minutes
• WK to WP Transfer

WHIRLPOOL:

• K.O. Start – Finish time: 30 minutes
• K.O. Volume: 5.0 gal (19 L)
• K.O. Temperature: 50 °F (10 °C) for lager beer

FERMENTER:

Temperature: 53 °F (12 °C)

SPECIFICATIONS:

• Liquir:Grist Ratio 3.0:1.0
• Target Final Gravity: 2.0 °P (1.0078 FG)
• Diacetyl Check: 12-14 days before cooling
• Carbonation CO₂ 2.80 volume