Dark spicy lager 10 - Beer Recipe - Brewer's Friend

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Dark spicy lager 10

206 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DGC
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday November 11th 2018
1.062
1.016
6.0%
29.5
19.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Liquid Malt Extract - Light10 lb Liquid Malt Extract - Light 35 4 46.5%
2 lb Canadian - Pale 2-Row2 lb Pale 2-Row 36 1.75 9.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.7%
8 lb Canadian - Munich Light8 lb Munich Light 34 10 37.2%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 12.5 Boil 60 min 22.35 50%
1 oz Citra1 oz Citra Hops Pellet 11 Aroma 10 min 7.13 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
1 tbsp gelatin Fining Kegging 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 1007 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oakville Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal alpha Infusion -- 145 °F 30 min
5.5 gal beta Infusion -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.76 gal (51.04 qt). Suggest reducing initial strike volume to 11.08 gal (44.32 qt) and adding 0.76 gal (3.04 qt) sparge/top-off. 11.84 47.4  
Strike water volume (equipment estimates 12.41 g | 49.7 qt) 11.84 47.4  
Mash volume with grains (equipment estimates 13.33 g | 53.3 qt) 12.76 51  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.85 3.4  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 11.84 47.4
Equipment Profile Used: System Default
 
Notes

A90 Yeast
Weyermann German Munich Malt
Simpson's Black Malt
Boil start 3:15PM
Mash1 145°F 30 min 4:00 PM
Mash 2 155°F 30 min 4:30 PM
Boil start at 5:10 PM
Boiling at 6:50 PM
(90 min to boil)
OG= 1060
FG=1014
Kegged on Dec. 8
gelatin on dec 10 after cooling, carbed at 9psi

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  • Last Updated: 2019-01-01 02:44 UTC