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02C1. International Dark Lager

151 calories 14.6 g 12 oz
Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created Monday August 21st 2017
Amount Fermentable Cost PPG °L Bill %
7.75 lb American - Pale 2-Row7.75 lb Pale 2-Row 37 1.8 84.4%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 10.9%
4 oz German - Carafa II4 oz Carafa II - (late boil kettle addition) 32 425 2.7%
3 oz Belgian - Chocolate3 oz Chocolate - (late boil kettle addition) 30 340 2%
9.19 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amallia0.5 oz Amallia Hops Pellet 7 Boil 60 min 14.13 66.7%
0.25 oz Amallia0.25 oz Amallia Hops Pellet 7 Boil 5 min 1.41 33.3%
0.75 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
2.25 qt Strike Water (Flaked Rice) Temperature 117 °F --
Beta-glucanase Rest (Flaked Rice) Infusion 113 °F 20 min
Protein Rest (Flaked Rice) Temperature 131 °F 15 min
17.4 qt Strike Water (Flaked Rice & Pale Malt) Temperature 154 °F --
Amylase Rest (Flaked Rice & Pale Malt) Infusion 152 °F 60 min
Mash-Out (All Grain) Temperature 170 °F 20 min
14.4 qt Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
27.73 ml Phosphoric acid Water Agt Mash 1 hr.
5.81 g Phosphoric acid Water Agt Sparge 1 hr.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4.50 g Magnesium Chloride Water Agt Mash 1 hr.
White Labs - Czech Budejovice Lager Yeast WLP802
1 Each
Attenuation (avg):
Optimum Temp:
50 - 55 °F
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 417 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Flaked Rice:
Cook by simmering them with twice their volume in water.
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Carafa Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A darker and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.

Little to no malt aroma; may have a light corn character. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.

Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.

Flavor: Low to medium malty sweetness with medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels, and is typically floral, spicy, or herbal. Low to medium hop bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are a defect.

Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.

A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.

Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.

Characteristic Ingredients:
Two- or six-row barley, corn, rice, or sugars as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.

Style Comparison:
Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.

Vital Statistics:
OG: 1.044 – 1.056
FG: 1.008 – 1.012
ABV: 4.2 – 6.0%
IBUs: 8 – 20
SRM: 14 – 22

Commercial Examples:
Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, Saint Pauli Girl Dark, San Miguel Dark, Session Black Dark Lager, Shiner Bock

standard-strength, dark-color, bottom-fermented, lagered, traditional-style, dark-lager-family, malty

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2019-10-28 21:36 UTC
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