Rhode Island Dark Lager - Beer Recipe - Brewer's Friend

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Rhode Island Dark Lager

196 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 3.77 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday January 18th 2025
1.060
1.009
6.7%
30.1
29.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 81.4%
0.25 lb United Kingdom - Oat Malt0.25 lb Oat Malt 28 2 5.1%
120 g German - Carafa II120 g Carafa II - (late boil kettle addition) 32 425 5.4%
60 g Proximity - Caramunich 6060 g Caramunich 60 34.5 60 2.7%
60 g American - Roasted Barley60 g Roasted Barley - (late boil kettle addition) 33 300 2.7%
60 g Finland - Cookie Malt60 g Cookie Malt 37 19 2.7%
2,227.77 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g McKenzie4 g McKenzie Hops Pellet 11.7 Boil 60 min 15.29 33.3%
4 g McKenzie4 g McKenzie Hops Pellet 11.7 Boil 30 min 11.75 33.3%
4 g McKenzie4 g McKenzie Hops Pellet 11.7 Boil 5 min 3.05 33.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.41 psi       Temp: 50 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Infusion 155 °F 146 °F 30 min
2 gal Heat up to Infusion 156 °F 156 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.63 18.5  
Mash volume with grains (equipment estimates 5.02 g | 20.1 qt) 5.03 20.1  
Grain absorption losses -0.61 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.77 15.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.25 g | 9 qt) 2.5 10  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.5 g | 10 qt) 2.25 9  
Total: 4.63 18.5
Equipment Profile Used: System Default
 
Notes

Single decoction used. Mash at 146 for half hour then remove about 1/2. With very little liquid transferred over. Boil for 15-20 constantly stirring. Then return to mash and leave at 156 for 30min.

Also, cold steep the milled carafa and roasted barley overnight in a secondary pot with lid. Then separate the liquid from the grains on brew day. Add the liquid to the end of boil (5 min remaining). This cuts down on any of the acrid notes from dark grains.

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  • Last Updated: 2025-02-01 17:48 UTC