Sunday I brewed 10 gallons of Munich-style Dunkel, making it 61 batches (10 extract, 51 all-grain) to date. Here's the specs:
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.052 Plato: 12.82
Anticipated SRM: 19.1
Anticipated IBU: 20.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 75 Minutes
12.00 lbs. Munich Malt
5.00 lbs. Dark Munich Malt
4.00 lbs. Pilsener
0.50 lbs. Melanoidin Malt
0.50 lbs. Carafa II
2.00 oz. Hallertauer (Whole, 4.50% AA) 60 min.
White Labs WLP833 German Bock Yeast
In about 4 hours I had 10 gallons in the fermenters and a yeast slurry pitched. Popped it in the chest freezer at about 50° and the next day it was a-bubblin'.
Just for shits and giggles I took some video of the brew session:
Next up: Barleywine, just in time for the colder nights.