Black Cauldron Dark Lager - Beer Recipe - Brewer's Friend

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Black Cauldron Dark Lager

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday April 25th 2020
1.054
1.014
5.4%
31.3
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 lb American - Pilsner7.7 lb Pilsner 37 1.8 34.1%
4.40 lb American - Vienna4.4 lb Vienna 35 4 19.5%
3.30 lb German - CaraMunich I3.3 lb CaraMunich I 34 39 14.6%
3.30 lb German - CaraMunich II3.3 lb CaraMunich II 34 46 14.6%
2.20 lb Flaked Rye2.2 lb Flaked Rye 36 2.8 9.8%
1.10 lb German - Carafa III1.1 lb Carafa III 32 535 4.9%
0.55 lb American - Smoked Malt0.55 lb Smoked Malt 37 5 2.4%
22.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.52 oz Hallertau Mittelfruh3.52 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 24.95 61.5%
2.20 oz Hallertau Mittelfruh2.2 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 6.39 38.5%
5.72 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2.20 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.71 gal (50.86 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.71 gal (2.86 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.46 33.8  
Mash volume with grains 10.26 41  
Grain absorption losses -2.82 -11.3  
Remaining sparge water volume (equipment estimates 7.33 g | 29.3 qt) 8.11 32.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.71 g | 50.9 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.57 66.3
Equipment Profile Used: System Default
 
Notes

DIRECTIONS

Mash in at 150°F (66°C) for 30 minutes with all the grains except the Carafa III and smoked malt. Before you begin your standard sparge, add the Carafa III and smoked malt to the mash and immediately start your sparge. Boil for 75 minutes, following the hops schedule. Pitch the yeast at 50°F (10°C) in an open-top fermentor (a 5-gallon bucket retrofitted with an airlock in the lid is perfect).


BREWER’S NOTES

We ferment this beer in an open fermentor with the lid off for the first 4 to 5 days. After that, we place the lid back on the fermentor and begin to allow the temperature to rise 2°F (1°C) every day until we hit 60°F (15°C). Once fermentation is complete, we begin a slow crash to 32°F (0°C). We then transfer to another tank for extended lager aging.

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  • Last Updated: 2020-04-25 01:03 UTC