Orange Maple Black Lager - Beer Recipe - Brewer's Friend

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Orange Maple Black Lager

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Me
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday January 16th 2019
1.052
1.008
5.9%
77.0
27.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Bohemian Pilsner3.5 kg Bohemian Pilsner 38 1.9 63.1%
1 kg Maple Syrup1 kg Maple Syrup - (late boil kettle addition) 30 35 18%
0.50 kg American - Smoked Malt0.5 kg Smoked Malt 37 5 9%
0.30 kg German - Carafa II0.3 kg Carafa II - (late boil kettle addition) 32 425 5.4%
0.25 kg Finland - Cara Pale0.25 kg Cara Pale 35 4 4.5%
5.55 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 7 Boil 60 min 41.17 33.3%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 7 Boil 30 min 23.73 25%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 7 Boil 10 min 11.2 25%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 7 Boil 1 min 0.89 16.7%
120 g / £ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 473 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 5.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 25
Mash volume with grains 28
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 7 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 28.5
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

carafa2 added at min 2 before mash end

CaraGold not carapale

Maple added at 50c end of boil

5 orange peels (unwaxed) minimum possible pith added to end of boil with last adition of hops

Ferment at 10c, diacetyl rest at 1.012 to 19c for 2 days then cold crash

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  • Last Updated: 2019-02-22 12:21 UTC