Dark Lark - Beer Recipe - Brewer's Friend

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Dark Lark

178 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Shady Grove Brewing
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday June 18th 2019
1.054
1.013
5.5%
28.3
25.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb German - Pilsner7.25 lb Pilsner 38 1.6 69.9%
2 lb German - Dark Munich2 lb Dark Munich 36 10 19.3%
6 oz German - CaraMunich III6 oz CaraMunich III 34 57 3.6%
8 oz German - Carafa II8 oz Carafa II 32 425 4.8%
4 oz American - Chocolate4 oz Chocolate 29 350 2.4%
166 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 17.5 Boil 60 min 23.13 26.1%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 15 min 5.21 73.9%
38.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2.77 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Single temp infusion Infusion -- 152 °F 60 min
3.9 gal BIAB dunk sparge Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 8.85 35.4  
Mash volume with grains (equipment estimates 9.8 g | 39.2 qt) 9.68 38.7  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 7.3 29.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Cap mash with roasted grains at “mashout” (stir in grains for the last 5 minutes of mash time). pH and salt additions calculated using only the Pilsner, Munich, and Caramunich malts

Ferment at 60 (regulator at 58) for 4-5 days before ramping to 65 with one degree increase per day. Let ferment total of 10-14 days.

Maltsters:
Weyermann - Dark Munich, Caramunich, Carafa Special 2
Best Malz - Pils
Briess - Chocolate

Hops:
Yakima Valley

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  • Last Updated: 2019-07-09 17:44 UTC