02C1. International Dark Lager - Beer Recipe - Brewer's Friend

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02C1. International Dark Lager

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday August 21st 2017
1.046
1.010
4.8%
16.0
21.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 82.6%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 10.3%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt - (late boil kettle addition) 33.6 350 5.2%
3 oz Weyermann - Carafa II3 oz Carafa II - (late boil kettle addition) 31.5 415 1.9%
9.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hop Union - German hallertau0.5 oz German hallertau Hops Pellet 6.5 Boil 60 min 12.6 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.37 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
27.73 ml Phosphoric acid Water Agt Mash 1 hr.
5.81 g Phosphoric acid Water Agt Sparge 1 hr.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4.50 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Flaked Rice:
Cook by simmering them with twice their volume in water.
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Carafa Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest (Flaked Rice) Temperature -- 131 °F 15 min
17.4 qt Strike Water (Flaked Rice & Pale Malt) Temperature -- 145 °F 40 min
Amylase Rest (Flaked Rice & Pale Malt) Infusion -- 158 °F 20 min
Mash-Out (All Grain) Temperature -- 170 °F 20 min
14.4 qt Batch Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.03 12.1  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Overall Impression:
A darker and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.

Aroma:
Little to no malt aroma; may have a light corn character. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.

Appearance:
Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.

Flavor: Low to medium malty sweetness with medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels, and is typically floral, spicy, or herbal. Low to medium hop bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are a defect.

Mouthfeel:
Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.

Comments:
A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.

History:
Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.

Characteristic Ingredients:
Two- or six-row barley, corn, rice, or sugars as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.

Style Comparison:
Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.

Vital Statistics:
OG: 1.044 – 1.056
FG: 1.008 – 1.012
ABV: 4.2 – 6.0%
IBUs: 8 – 20
SRM: 14 – 22

Commercial Examples:
Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, Saint Pauli Girl Dark, San Miguel Dark, Session Black Dark Lager, Shiner Bock

Tags:
standard-strength, dark-color, bottom-fermented, lagered, traditional-style, dark-lager-family, malty

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  • Last Updated: 2024-11-04 00:08 UTC