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Hoppy Dark Lager

Not your ordinary lager

Brewer: EDB Email: -
Beer: Hoppy Dark Lager Style: Munich Dunkel
Type: Partial mash Size: 4.5 gallons
Color:
50 HCU (~22 SRM)
Bitterness: 42 IBU
OG: 1.065 FG: 1.020
Alcohol: 5.8% v/v (4.5% w/w)
Water: tap
Grain: 12 oz. British crystal 135-165L
1 lb. American crystal 40L
Mash: 75% efficiency
Used ground up grains. Tried to follow 30 min at 135 then 40 min at 155oF. Sparged with 2 quarts at ~167oF
Boil: 60 minutes SG 1.097 3 gallons
3 lb. 5 oz. Amber malt extract
3 lb. 5 oz. Dark malt extract
Hops: 1 oz. Northern Brewer (8.9% AA, 60 min.)
0.75 oz. Northern Brewer (8.9% AA, 45 min.)
0.2 oz. Hallertauer (3.1% AA, 15 min.)
0.8 oz. Hallertauer (aroma)
Yeast: WYeast Munich, pitched at 65 oF into well-oxygenated wort.
Log: Once fermentation activated at 65 oF (24 hrs), moved to fermentation at about 45oF for first ten days (steady bubbles for 7 days). Then into secondary at 45oF for 2 additional weeks. Bottled and stored bottles at 45-50 degrees. Prime to drink after 6 weeks in bottles.
Carbonation: 3/4 cup (less 1 Tb) corn sugar
Tasting: Came out great! Decent head. Boiling hops without a bag makes a huge difference. Maybe a bit too malty in some bottles, I would reduce mash slightly next time.

Recipe posted 03/27/11.