Below are some photos taken well I was brewing the
Munich Dunkel a little over three weeks ago. Since brewing I have let it primary ferment for three weeks at 10c(50f) and last night I racked it to a secondary fermenter for lagering. I'll post about that soon.
This was taken well I was mashing the grain, basically the grain is steeping like tea to extract all the fermentable sugars. This time I took care to mash the grain with the right amount of water, 1.3L water per lb grain.
This was taken after the hot break and first hop addition. It was boiled of 60min after this with various hop additions along the way.
I attempt to cool the wort down in a snow bank this time. It really did not work well. As soon as the snow melted around the pot it really slowed down the cooling. An ice water bath works much faster.
The gravity came out right on the recipes target. This dunkel should finish out in the 4-5.5% range depending on how well the yeast performs. This photo is also a good representation of the dunkel's colour.
Here is the dunkel in the carboy after fermentation had started. This photo came out quite dark, the dunkel is more of a dark brown then black. Following the yeast pack instructions I allowed the fermentation to start at room temperature and then I cooled it down to 10c(50f).
This was taken well I was mashing the grain, basically the grain is steeping like tea to extract all the fermentable sugars. This time I took care to mash the grain with the right amount of water, 1.3L water per lb grain.
This was taken after the hot break and first hop addition. It was boiled of 60min after this with various hop additions along the way.
I attempt to cool the wort down in a snow bank this time. It really did not work well. As soon as the snow melted around the pot it really slowed down the cooling. An ice water bath works much faster.
The gravity came out right on the recipes target. This dunkel should finish out in the 4-5.5% range depending on how well the yeast performs. This photo is also a good representation of the dunkel's colour.
Here is the dunkel in the carboy after fermentation had started. This photo came out quite dark, the dunkel is more of a dark brown then black. Following the yeast pack instructions I allowed the fermentation to start at room temperature and then I cooled it down to 10c(50f).
