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Death and Taxes Clone

155 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Friday April 3rd 2026
1.048
1.006
5.5%
46.8
40.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Munich Light5 lb Munich Light 36 6 46.8%
4 lb American - Pilsner4 lb Pilsner 37 1.8 37.4%
8 oz German - Carafa III8 oz Carafa III - (late boil kettle addition) 32 535 4.7%
8 oz Briess - Chocolate8 oz Chocolate - (late boil kettle addition) 25 350 4.7%
8 oz German - Chocolate Wheat8 oz Chocolate Wheat - (late boil kettle addition) 31 413 4.7%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.8%
171 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil at 212 °F 30 min 46.82 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Amylase Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
4 g CellarScience - FermFed Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
4 ml CellarScience - Silafine Fining Secondary 0 min.
 
Yeast
CellarScience - German
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 0 0 16 18 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Save 7 qt for sparge Strike 148 °F 148 °F 40 min
Temperature 158 °F 158 °F 20 min
7 qt Sparge 170 °F 170 °F --
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 6.15 24.6  
Mash volume with grains 7 28  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Add strike water and brewing salts and bring up to strike temp. Once salts have dissolved, pull off 7 qt of water to reserve for sparge.

Follow mash schedule, add roasted grains for last 10 minutes of mash.

Very vigorous boil to yield good head retention.

Or lager yeast at 70F under 5-10 psi for 1-2 weeks.

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 2 weeks.

Ver 2 - 5/15/26 Increased Munich from 3 to 5 lbs. Increased IBU from 23 to 45, doubled all roasted grains.

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  • Last Updated: 2026-05-15 17:45 UTC