Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
60 min
26.7 IBUs
31.4 EBC
1.052
1.009
5.7 %
Actuals
1.06
1.014
6.1 %
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
%
Pilsner (2 Row) Bel
2 kg
36.36
Halcyon Pale ale malt
1.75 kg
31.82
Caramel/Crystal Malt - 60L
1.5 kg
27.27
Pale Malt, Maris Otter
250 g
4.55
Hops
Name
Amount
Time
Use
Form
Alpha %
Tettnang (Tettnang Tettnager)
40 g
60 min
Boil
Pellet
2.2
Hallertau Magnum
10 g
30 min
Boil
Pellet
14
Tettnang (Tettnang Tettnager)
10 g
30 min
Boil
Pellet
2.2
Target
5 g
30 min
Boil
Pellet
11
Tradition
11 g
5 min
Boil
Pellet
6
Tettnang (Tettnang Tettnager)
15 g
7 days
Dry Hop
Pellet
2.2
Miscs
Name
Amount
Time
Use
Type
Klar urt
12.00 g
15 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Trappist Ale (WLP500)
White Labs
78%
18.33°C - 22.22°C
Mash
Step
Temperature
Time
Mash In
65.56°C
75 min
Mash Step
75°C
15 min
Fermentation
Step
Time
Temperature
Primary
7 days
15°C
Secondary
10 days
15°C
Aging
30 days
18.33°C
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