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Man in Black Lager

Brewer: River Bend Brewpub Email: riverbendbrewpub@gmail.com
Beer: Man in Black Lager Style: American Dark Lager
Type: All grain Size: 5.75 gallons
Color:
92 HCU (~33 SRM)
Bitterness: 21 IBU
OG: 1.052 FG: 1.012
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 5 lb. American 2-row
5 lb. American 6-row
1 lb. American crystal 40L
1 lb. Carafa III
Mash: 72% efficiency
Heat 1.2 qt/lb mash water (4 gal) to 170°F in pot. Add to room temperature grains and mash 60 min, then add 16 oz/lb (1.5 gal) boiling water, wait 5 min, and runoff to boil pot. Add 3 gal 170°F sparge water, let settle 5 min, and sparge. Top off to 6.75 gal if needed.
Boil: 60 minutes SG 1.040 7.5 gallons
Hops: .5 oz. Centennial (8.7% AA, 60 min.)
.5 oz. Centennial (8.7% AA, 15 min.)
Yeast: Wyeast 2035 American Lager, XL Smack Pack
Two-stage starter made (4L, then 6L).
Log: Brewed 26 Jan 2007
Primary: 14 days at 50-55°F (1.015), 6 day diacetyl rest to 68°F
Lagered: 6 weeks at 40°F
Cold conditioned in keg: 6 days at 40°F

I was worried about brewing in extremely cold weather and wound up collecting too much wort, but higher than normal (65%) efficiency from a new grain mill offset the losses.
Carbonation: 2.5 volumes Keg: 12.3 psi @ 40°F
Tasting: The final result is extremely smooth and session-able, but the six-row left a mild corn aftertaste that I don't enjoy. BMC-drinking friends seem to like it more than I do, though.

Recipe posted 04/06/08.