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gal
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.
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
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.
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