Dark Lager (Christian) - Beer Recipe - Brewer's Friend

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Dark Lager (Christian)

127 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.57 gallons
Post Boil Size: 6.52 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 99%
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Thursday April 17th 2025
1.039
1.007
4.3%
21.2
24.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Vienna Malt6 lb Vienna Malt 37 3.5 63.2%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 21.1%
8 oz Weyermann - Munich Type II (Dark)8 oz Munich Type II (Dark) 37 10 5.3%
8 oz Briess - Caramel Munich 60L8 oz Caramel Munich 60L - (late mash tun addition) 35.4 60 5.3%
8 oz Weyermann - Carafa Special Type III8 oz Carafa Special Type III - (late mash tun addition) 29.9 525 5.3%
152 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Saaz0.65 oz Saaz Hops Pellet 3.5 First Wort at 170 °F 0 min 10.31 33.3%
0.65 oz Saaz0.65 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 9.37 33.3%
0.65 oz Saaz0.65 oz Saaz Hops Pellet 3.5 Whirlpool at 212 °F 0 min 1.55 33.3%
1.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
4.5625 gal Strike 161 °F 131 °F 15 min
Temperature 131 °F 147 °F 30 min
Temperature 147 °F 158 °F 30 min
Temperature 158 °F 170 °F 15 min
3.7675 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.57 30.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.52 26.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Mash rests: 131°F (55°C) 15 minutes, 147°F (64°C) 30 minutes, 158°F (70°C) 30 minutes, 170°F (77°C) 15 minutes.

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  • Last Updated: 2025-04-19 00:05 UTC