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Dark Lager

I actually ended up with close to seven gallons after boil, so 5 gallons became a Lager, and the remainder went to a second fermenter and became a Dark Ale, probably best described as a Porter.

Brewer: Al Email: -
Beer: Dark Lager Style: Dortmunder/European Export
Type: All grain Size: 6 gallons
Color:
76 HCU (~29 SRM)
Bitterness: 28 IBU
OG: 1.065 FG: 1.012
Alcohol: 6.8% v/v (5.4% w/w)
Water: I used regular Pensacola tap water.
Grain: 10 lb. American 2-row
1 lb. American crystal 10L
8 oz. American chocolate
8 oz. American black patent
Mash: 90% efficiency
I used decoction mashing (for the first time) with this recipe. Although it attenuated nicely, it took the better part of a day to finish it.
Boil: 60 minutes SG 1.056 7 gallons
Irish moss added in last 15 minutes of boil.
Hops: 1.5 oz. Saaz (3.75% AA, 60 min.)
1 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
Yeast: I used dry Lager yeast.
Log: Fermentation temperature for the lager remained constant at approximately 50 degrees (F). For the Ale, the fermentation temperature was held at 75 degrees (F).
Carbonation: 2.6 volumes Corn Sugar: 3.76 oz. for 5 gallons @ 50°F
Tasting: At bottling, I boiled three vanilla beans in 2 cups of water, and added to the bottling bucket.

Recipe posted 02/20/03.