Forbidden Black Lager - Beer Recipe - Brewer's Friend

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Forbidden Black Lager

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday December 7th 2023
1.051
1.012
5.1%
14.5
33.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Pilsen Malt 2-Row4.5 lb Pilsen Malt 2-Row 37 1.2 35%
1.25 lb Briess - Goldpils Vienna Malt1.25 lb Goldpils Vienna Malt 36.8 3.5 9.7%
1 lb Briess - Black Malt1 lb Black Malt 27 500 7.8%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 3.9%
90 oz Forbidden Black Rice (Lotus Brand) - US - Forbidden Black Rice (Lotus Brand) - Pale Rice Malt90 oz US - Forbidden Black Rice (Lotus Brand) - Pale Rice Malt 22 1.4 43.7%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - CZ Saaz1.5 oz CZ Saaz Hops Pellet 3.2 Boil 30 min 11.93 75%
0.50 oz Yakima Valley Hops - CZ Saaz0.5 oz CZ Saaz Hops Pellet 3.2 Boil 15 min 2.57 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
1.05 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
11 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 430 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.74 gal Infusion 147 °F 147 °F 60 min
2 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.44 25.8  
Mash volume with grains 7.47 29.9  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 2.25 g | 9 qt) 2.87 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7.45 29.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 9.31 37.2
Equipment Profile Used: System Default
 
Notes
  • Rinse rice.

  • Bring 3 gallons of distilled water to a boil in the kettle. Using the steel mesh basket, add all the rice to the boil and reduce heat to a simmer. Cover and cook the rice for 30 minutes (or longer, if necessary). After rice is cooked, remove the basket and top off water to reach 6.72 gallons. Heat/cool as required to reach a mash temp of 147°F. Remember to factor the cooked rice temperature when calculating a strike temperature!

  • Check pH before adding lactic acid, I'm not sure how the cooked rice water will affect pH.

  • BOIL FOR ONLY 30 MINUTES!!!

  • Pressure ferment at 68°F @ 15psi.

    This recipe took 1st Place in the International Dark Lager category at the 2024 Calvert County Fair!


Award Winning Recipe
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  • Last Updated: 2024-09-30 23:49 UTC