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Black Cauldron Dark Lager

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

Original Gravity:

1.054

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

31.3

SRM (morey):

30.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
3.52 oz	Hallertau Mittelfruh (Pellet)	24.95	61.5%
2.20 oz	Hallertau Mittelfruh (Leaf/Whole)	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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-25 01:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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