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Black Lager

Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Roosth
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Tuesday April 10th 2018

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

16.1

SRM (morey):

17.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	American - Pale 2-Row9.5 lb Pale 2-Row	37	1.8	90.5%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	4.8%
0.25 lb	American - Chocolate0.25 lb Chocolate	29	350	2.4%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	2.4%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	60 min	13.73	66.7%
0.25 oz	Cascade0.25 oz Cascade Hops	Pellet	7	Whirlpool	0 min	2.38	33.3%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Cascade (Pellet)		16.11	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	153 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	53 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Dry Yeast: Sprinkle the yeast around the top of the wort and stir well.
Cold Fermentation: Put the lid on the fermenter with the airlock installed (fill airlock 1/3 with water). After 12-36 hours this
mixture will begin to churn and produce CO2. Once you see signs of fermentation, slowly cool temperature of the wort to
50° - 55°F (about 1° per hour). If you do not see any activity after 24 hours, then remove the lid and vigorously stir the wort
with a sanitized spoon. After 10 days since the wort
started fermenting, the mixture will calm down and the excess proteins will settle at the bottom of the primary fermenter. At
this time, raise the temperature to 60° - 70°F for 2 days to improve flavor. Check the specific gravity to make sure it is within 3-
4 points of the FG and then carefully move the fermenter full of beer to a counter top. Be careful not to disturb the sediment

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-05-08 20:17 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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