Dark Lager - Beer Recipe - Brewer's Friend

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Dark Lager

207 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yehuda
Calories: 207 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday July 27th 2019
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10 gal Stout

by The Sauntering Dog

OG: 1.062 FG: 1.015 ABV: 6.5% IBU: 47

1.068
1.010
7.6%
50.7
37.8
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg German - Pilsner11 kg Pilsner 38 1.6 83.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 7.6%
0.65 kg American - Dark Chocolate0.65 kg Dark Chocolate 29 420 4.9%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 3.8%
13.15 kg / ₪ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
125 g Hallertau Hersbrucker125 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 28.43 50.2%
62 g East Kent Goldings62 g East Kent Goldings Hops Pellet 5 Boil 30 min 13.55 24.9%
62 g East Kent Goldings62 g East Kent Goldings Hops Pellet 5 Boil 15 min 8.75 24.9%
249 g / ₪ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Chalk Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
₪ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 265.2 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 65 °C 60 min
20 L Sparge -- 65 °C 60 min
10 L This quantity needs to be based on better measurements. Top Off -- 65 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.95 L. Suggest reducing initial water volume to 45.4 L and adding 3.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.13 L. Suggest reducing strike water volume to 36.72 L and adding 2.73 L sparge/top-off. 39.5
Strike water volume at mash thickness of 3 L/kg 39.5
Mash volume with grains 48.1
Grain absorption losses -13.2
Remaining sparge water volume (equipment estimates 23.5 L) 24.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.9 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume (equipment estimates 42 L) 44
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44 L) 42
Total: 64.1  
Equipment Profile Used: System Default
 
Notes

English hops are unsung heroes. We use them mostly in dark beers as the spicy/earthy characteristics offer up a subtle balance while letting the malt bill shine through.

The batch came up 10 liters short.
The OG is 10.52.

Need to figure out what's going on here.
Still running in the new 60L system

Aug. 29: Adjusted mash guidelines

Ferment at 13 degrees C for 2 weeks. Fermenters were shaken.

20 October: Responses to this beer have been very positive.

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  • Last Updated: 2019-10-20 18:00 UTC