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Kitchen Sink Dark Lager

231 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bill Moore
No Chill: 60 minute extended hop boil time
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday October 10th 2017
1.070
1.014
7.4%
28.1
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 29.3%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 19.5%
1.50 lb American - Pilsner1.5 lb Pilsner 37 1.8 14.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.8%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 9.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 9.8%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.9%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 13.2 Boil 30 min 14.54 29.4%
0.60 oz Glacier0.6 oz Glacier Hops Pellet 5.5 Boil 0 min 13.6 70.6%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Yeast Nutrient Other Boil 10 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 148 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.2 g | 24.8 qt) 6.92 27.7  
Mash volume with grains (equipment estimates 6.78 g | 27.1 qt) 7.5 30  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4.5 18  
Volume into fermentor 4.5 18  
Total: 6.92 27.7
Equipment Profile Used: System Default
 
Notes

Ferment in keg at basement temps with spunding valve set to about 15 psi.

Re-pitching yeast from a slurry - use about 8oz of slurry

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  • Last Updated: 2017-11-01 20:08 UTC