FIGURE 1
 EUROPEAN DARK LAGER, 12/14/92
 EXTRACT, COLOR, AND IBU CALCULATIONS
A B C D E F
4 FINAL GALLONS = 5.25
5 BOIL GALLONS = 1.75
6 FERMENTABLE DEG OF COLOR LBS DEG COLOR
7 TYPE EXTRACT CONTR. CONTR.
8 DRY MALT (M&F DARK)44 18 3 25.14 10.29
9 SYRUP (M&F AMBER) 35 12 3.3 22 7.54
10 PALE MALT 27 3 0.25 1.29 0.14
11 WHEAT 25 2 0 0
12 VIENNA 23.5 4 0 0
13 LT MUNICH 20 13 0 0
14 DK MUNICH 18 20 0.25 0.86 0.95
15 CARA PILS 20 2 0 0
16 CRYSTAL 20L 15 20 0 0
17 CRYSTAL 40L 12.5 40 0.25 0 1.9
18 CRYSTAL 60L 10 60 0.6 0
19 CARAVIENNE 15 21 0.25 0 1
20 SPECIAL B 5 220 0.125 0.71 5.24
21 CHOCOLATE 3 400 0.12 0
22 ROAST BARLEY 1 300 0 0
23 BLACK PATENT 0 500 0 0
24 LBS DEGREE COLOR
25 TOTALS 7.425 50.72 27.06
26 TARGET DEGREES 50-53
27 TARGET COLOR 25-28 Yeast: #308 Munich
28 TARGET IBU. 18-27
29 HOP ADDITION #1 #2 #3 #4 #5
30 HOP TYPE N. Brewer Mt. Hood Mt. Hood Tettnang
31 WT-OZS 0.5 1 0.5 0.5 0
32 % ALPHA 6.8 4 4 4 0
33 BOIL TIME-MINUTES 60 30 15 5 0
34 GALLONS OF BEER 5.25
35 S.G. OF BOIL 1.152
36 S.G., ADJUSTED 1.51
37 % UTILIZATION 35.78 16.58 9 5 3
38 IBU CONTRIBUTION 11.5 6.2 1.7 0.9 0
39
40 COMMENTS: IBU TOTAL = 20.3
41 1. Do micro mash with grain (6 cups water). Then proceed with malt addition and boil.
42 2. No dextrin powder in this batch. Try a batch with 3 oz AE Steley Star Dri 1 dextrin.
43 3. Use 1 tsp Irish moss at 15 minutes.
44 4. Water is Buffalo Don's Artesian + 1 tsp CaSO4 + 1/4 tsp. NaCl.
45 5. Pitch 1 liter of #308 yeast culture with clear fluid decanted.
46 6. Ferment 9 days at 50 degrees F (10 degrees C), 2 days at 59 degrees F (15 degrees C), 10 days at 50 degrees F (10 degrees C).
47 7. Prime is 5 oz of dextrose + 0.25 L of #308 yeast culture.

Back to Article