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Dark Lager

1 calories 0.1 g 1.25 ml
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: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
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
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume at mash thickness of 1.2 qt/lb 2.8
Grain absorption losses -1.1
Remaining sparge water volume (equipment estimates 7.12 g | 28.5 qt) 9.3
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 8.57 g | 34.3 qt) 10.7
Volume increase from sugar/extract (late additions) 0
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 6.6 g | 26.4 qt) 15.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.85 g | 63.4 qt) 6.6
Total: 46.8  
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2022-05-30 03:26 UTC
  • Snapshot Created: 2022-05-12 01:59 UTC