Lair Dark Lager No. 11

Dark Lager

Original Gravity (SG):

1.057

Batch Size (gal):

5.0

Final Gravity (SG):

1.016

Boil Volume (gal):

3.0

Strength (% ABW):

4.36

Time (weeks):

10

Color (SRM):

24

Bitterness (IBU):

33

Calories (Cals/12oz):

191

Recipe Description:

This recipe is designed to make a moderately strong Dark Lager that is dark amber in color. Fermentables include Dextrin Malt and Chocolate Malt. It uses Continental hops dosed for hop-malt balance, with additions for bittering only. The American Lager yeast contributes a bold, complex and aromatic presence with a good depth of flavor.

INGREDIENTS

Fermentables :

5.75 lbs of Extra Light Dry Malt Extract

2 lbs of Dextrin Malt

0.25 lbs of Chocolate Malt

Hops :

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

3.25 oz for 60 min. (bittering)

Yeast :

Wyeast 2035 North American Lager - 1 packet

Water :

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F 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 45 °F.

Secondary Fermentation - 42 days at 35 °F.

Filtering:

Filtering recommended

Bottle Priming:

0.5 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 45 °F.

Serving Temperature:

50 - 55 °F.