Dark Lark II - Beer Recipe - Brewer's Friend

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Dark Lark II

171 calories 17 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: 8.1 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Shady Grove Brewing
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday February 13th 2020
1.052
1.012
5.2%
28.6
25.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 69.1%
2 lb German - Munich Light2 lb Munich Light 37 6 19.8%
6 oz German - CaraMunich III6 oz CaraMunich III - (late mash tun addition) 34 57 3.7%
8 oz German - Carafa II8 oz Carafa II - (late mash tun addition) 32 425 4.9%
4 oz American - Chocolate4 oz Chocolate - (late mash tun addition) 29 350 2.5%
162 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 23.38 26.1%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 15 min 5.26 73.9%
38.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.51 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) 268 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
4 gal BIAB dunk sparge Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.94 g | 35.8 qt) 9.62 38.5  
Mash volume with grains (equipment estimates 9.75 g | 39 qt) 10.43 41.7  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 8.1 32.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.62 38.5
Equipment Profile Used: System Default
 
Notes

-Same as Dark Lark (original) but used Floor-Malted Bohemian Pilsner malt from Weyermann this time. Hoping to add a little more flavor. All malts are Weyermann except for chocolate malt (Briess).

-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.

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  • Last Updated: 2020-03-06 21:54 UTC