Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
90 min
34.1 IBUs
15.9 EBC
1.048
1.012
4.9 %
Actuals
1.046
1.01
4.7 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
International Dark Lager
2 C
1.044 - 1.056
1.008 - 1.012
8 - 20
27.6 - 43.3
2.4 - 3
4.2 - 6 %
Fermentables
Name
Amount
%
Pale Malt (2 Row) Bel
4.2 kg
84.68
Munich Malt
420 g
8.47
Caramel/Crystal Malt - 60L
340 g
6.85
Hops
Name
Amount
Time
Use
Form
Alpha %
Cascade
42 g
60 min
Boil
Pellet
5.5
Tettnang (Tettnang Tettnager)
18 g
30 min
Boil
Pellet
4
Cascade
8 g
30 min
Boil
Pellet
5.5
Hallertauer Mittelfrueh
23 g
1 min
Boil
Pellet
4
Cascade
12 g
1 min
Boil
Pellet
5.5
Cascade
35 g
0 min
Dry Hop
Pellet
5.5
Hallertauer Mittelfrueh
29 g
0 min
Dry Hop
Pellet
4
Miscs
Name
Amount
Time
Use
Type
Klar urt
16.00 g
15 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Danish Lager (2042)
Wyeast Labs
75%
7.78°C - 13.33°C
Mash
Step
Temperature
Time
Mash In
67°C
90 min
Mash Step
75°C
10 min
Fermentation
Step
Time
Temperature
Primary
18 days
9°C
Secondary
10 days
9°C
Aging
0 days
9°C
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