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Dark Lager

154 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.52 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday June 30th 2022
1.047
1.009
5.1%
32.2
31.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Vienna2.75 lb Vienna 35 4 20.8%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 52.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 15.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.5%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 3.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 15 First Wort 60 min 32.15 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 160 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion 170 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 10.43 41.7  
Mash volume with grains 11.49 45.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.52 34.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 7 28  
Volume into fermentor 7 28  
Total: 10.43 41.7
Equipment Profile Used: System Default
 
Notes

Reduced caramel 60 from 16 to 10oz
Reduced Carafa from 4 to 2oz
Lowered IBU from 28 to 25

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  • Last Updated: 2026-04-12 23:14 UTC