Oak Aged Black Lager - Beer Recipe - Brewer's Friend

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Oak Aged Black Lager

296 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 296 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Thursday January 6th 2022
1.090
1.014
10.0%
29.5
41.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Malteurop - 2 Row10.5 lb 2 Row 34.3 2.15 75%
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 14.3%
0.50 lb German - De-Husked Caraf II0.5 lb De-Husked Caraf II 32 418 3.6%
0.50 lb German - De-Husked Caraf III0.5 lb De-Husked Caraf III 32 470 3.6%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 11.2 Boil 60 min 21.5 33.3%
28 g Goldings28 g Goldings Hops Pellet 4.2 Boil 15 min 8 66.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
1 each Whirlfloc Water Agt Boil 5 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:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
5.77 gal Infusion 164 °F 152 °F 60 min
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 57 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 5.78 23.1  
Mash volume with grains 6.9 27.6  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 1.78 g | 7.1 qt) 1.23 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

1.5 ounces medium toast French oak chips added after fermentation was complete right to primary fermenter, let them sit for 3 days before removing. Bottled a few days later. Pitched 2 packs of 34/70 into wort.

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  • Last Updated: 2022-02-03 21:57 UTC