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RT
Dark American Lager • All Grain • 3.5 gal
mmmm
June 6, 2008 pm 06:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3.5 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .5 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .3 oz
Northern Brewer - 8.0 AA% pellets; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .3 oz
Northern Brewer - 8.0 AA% pellets; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .25 oz
Northern Brewer - 8.0 AA% whole; boiled 5 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: A - Dark American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.012 | |
| Color: | 16.0 SRM | 14 - 22 | |
| Alcohol: | 4.3% ABV | 4.2% - 6% | |
| Bitterness: | 29.4 IBU | 8 - 20 | |
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