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Rhode Island Dark Lager

Method: BIAB
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 3.77 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Saturday January 18th 2025

Original Gravity:

1.060

Final Gravity:

1.009

ABV (standard):

6.7%

IBU (tinseth):

30.1

SRM (morey):

29.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	81.4%
0.25 lb	United Kingdom - Oat Malt0.25 lb Oat Malt	28	2	5.1%
120 g	German - Carafa II120 g Carafa II - (late boil kettle addition)	32	425	5.4%
60 g	Proximity - Caramunich 6060 g Caramunich 60	34.5	60	2.7%
60 g	American - Roasted Barley60 g Roasted Barley - (late boil kettle addition)	33	300	2.7%
60 g	Finland - Cookie Malt60 g Cookie Malt	37	19	2.7%
2,227.77 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	McKenzie4 g McKenzie Hops	Pellet	11.7	Boil	60 min	15.29	33.3%
4 g	McKenzie4 g McKenzie Hops	Pellet	11.7	Boil	30 min	11.75	33.3%
4 g	McKenzie4 g McKenzie Hops	Pellet	11.7	Boil	5 min	3.05	33.3%
12 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
12 g	McKenzie (Pellet) 12 g McKenzie (Pellet) Hops		30.09	99.9%
12 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal		Infusion	155 °F	146 °F	30 min
2 gal	Heat up to	Infusion	156 °F	156 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
1 ml	Lactic acid	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 44 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.41 psi Temp: 50 °F CO₂ Level: 2.25 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Single decoction used. Mash at 146 for half hour then remove about 1/2. With very little liquid transferred over. Boil for 15-20 constantly stirring. Then return to mash and leave at 156 for 30min.

Also, cold steep the milled carafa and roasted barley overnight in a secondary pot with lid. Then separate the liquid from the grains on brew day. Add the liquid to the end of boil (5 min remaining). This cuts down on any of the acrid notes from dark grains.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-02-01 17:48 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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