Dark Lager

144 calories 15.1 g
Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.58 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 144 calories (Per )
Carbs: 15.1 g (Per )
Created Thursday May 12th 2022
1.047
1.012
4.6%
80.9
12.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Gladfield - American Ale Malt3.7 kg American Ale Malt 37.3 2.54 86%
0.25 kg Gladfield - Medium Crystal Malt0.25 kg Medium Crystal Malt 35.4 56.35 5.8%
0.10 kg Gladfield - Big O, Malted Oats0.1 kg Big O, Malted Oats 27.5 2.28 2.3%
0.10 kg Gladfield - Roasted Wheat0.1 kg Roasted Wheat 33.6 279.19 2.3%
0.05 kg Gladfield - Light Chocolate Malt0.05 kg Light Chocolate Malt 32.7 355 1.2%
0.05 kg Lactose (Milk Sugar)0.05 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 1.2%
0.05 kg Gladfield - Sour Grapes Malt Acid0.05 kg Sour Grapes Malt Acid 12.4 2.03 1.2%
4.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Magnum42.5 g Magnum Hops Pellet 15 Boil 60 min 54.03 60.7%
27.50 g Magnum27.5 g Magnum Hops Pellet 15 Boil 30 min 26.87 39.3%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32.5 L Strike 67 °C 60 min
27.5 L Sparge 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.63 g Baking Soda Water Agt Mash 0 min.
16 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
8.50 g Epsom Salt Water Agt Mash 0 min.
3.50 g Gypsum Water Agt Mash 0 min.
0.63 g Table Salt Water Agt Mash 0 min.
5 g Whirlflock Water Agt Boil 15 min.
5 g Yeast Nutrient Other Boil 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
0.50 g Epsom Salt Water Agt Sparge 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
147 15 9 199 90 91
Mash Chemistry and Brewing Water Calculator
 
Notes

Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery

Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.

ANVIL Foundry 10.5

75% efficiency

Batch Volume: 20.82 L

Boil Time: 75 min



Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)

Boil Volume: 28 L

Pre-Boil Gravity: 1.082



Vitals

Original Gravity: 1.107

Final Gravity: 1.035

IBU (Tinseth): 60

BU/GU: 0.56

Colour: 81 EBC 



Mash

Sacch' Rest — 67.2 °C — 60 min

Mash Out — 76.7 °C — 10 min



Malts (8.902 kg)

6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale

907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75

680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O

397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3

170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate

170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4



Other (680 g)

454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout

227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout



Hops (70.9 g)

42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min

28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min



Miscs

0.5 g — Baking Soda (NaHCO3) — Mash

11.08 g — Calcium Chloride (CaCl2) — Mash

2.29 g — Epsom Salt (MgSO4) — Mash

2.29 g — Gypsum (CaSO4) — Mash

1.52 g — Calcium Chloride (CaCl2) — Sparge

0.31 g — Epsom Salt (MgSO4) — Sparge

0.31 g — Gypsum (CaSO4) — Sparge

1 items — Whirlfloc — Boil — 15 min

1 oz — Biofine Clear — Bottling



Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

2 L starter 218 g DME / 267 g LME

503 billion yeast cells
0.95 million cells / ml / °P



Fermentation

Primary — 20 °C — 14 days



Carbonation: 2.4 CO2-vol



Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91



This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.

https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY

View Count: 111
Brew Count: 1
Last Updated: 2022-05-30 03:26 UTC

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