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Lair Dark Lager No. 6

To scale recipe, enter new target batch size:

liters

Dark Lager

Dark Lager

Original Gravity (°P):

9.27

Batch Size (L):

18.9

Final Gravity (°P):

2.82

Boil Volume (L):

11.4

Strength (% ABV):

3.41

Time (weeks):

8

Color (EBC):

68

Bitterness (IBU):

22

Calories (kCal/355ml):

515


Recipe Description:

This recipe is designed to make a low strength Dark Lager that is dark amber in color. Fermentables include Dextrin Malt and Roast Barley. It uses Continental hops dosed for hop-malt balance, with additions for bittering, flavor, and aroma. The Czech Lager yeast results in a beer with a dry but malty finish.


INGREDIENTS

Fermentables :

1.70 kg of Extra Light Dry Malt Extract

0.57 kg of Dextrin Malt

0.11 kg of Roast Barley

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

43 g for 60 min. (bittering)

43 g for 15 min. (flavor)

14 g for 5 min. (aroma)

Yeast :

Wyeast 2278 Czech Pils - 1 packet

Water :

20.8 L


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 14 days at 7 °C.

Secondary Fermentation - 28 days at 2 °C.

Filtering:

Filtering recommended

Bottle Priming:

118 mL of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 355 mL size are needed.

Bottle Conditioning:

14 days at 7 °C.

Serving Temperature:

10 - 13 °C.