Sure, here is a recipe for an award-winning International Dark Lager:
Ingredients:
5.5 lbs Pilsner malt
1.0 lbs Munich malt
0.5 lbs Caramunich malt
0.5 lbs Carafa Special II malt
1.5 oz Saaz hops (60 minutes)
0.5 oz Tettnang hops (15 minutes)
Wyeast 2308 Munich Lager yeast
Instructions:
Mash the grains at 152 degrees Fahrenheit for 60 minutes.
Boil the wort for 60 minutes, adding the hops at the times indicated.
Cool the wort and pitch the yeast.
Ferment the beer at 55 degrees Fahrenheit for 2 weeks.
Lager the beer for 4-6 weeks at 35-40 degrees Fahrenheit.
Bottle or keg the beer and enjoy!
This recipe is for a 5 gallon batch of beer. You can adjust the quantities of the ingredients to make a smaller or larger batch.
The Pilsner malt provides the base malt flavor and body of the beer. The Munich malt adds a malty sweetness and complexity. The Caramunich malt adds a toasty flavor and color. The Carafa Special II malt adds a roasted flavor and color. The Saaz and Tettnang hops add a floral and spicy flavor to the beer. The Wyeast 2308 Munich Lager yeast is a clean-fermenting yeast that will produce a crisp and refreshing beer.
This beer is best served at 45-50 degrees Fahrenheit. It can be enjoyed on its own or paired with a variety of foods, such as dark chocolate, roasted meats, and strong cheeses.
*NOTE: This was slightly modified to make all values within the style limits (mostly, increasing the Pilsner malt bill)
Fermentables
78% - Pilsner - DE
7
38
1
Mash
11% - Munich Light - DE
1
37
6
Mash
6% - CaraMunich II - DE
0.5
34
46
Mash
6% - Carafa II - DE
0.5
32
412
Mash
Hops
Saaz
1
Pellet
Boil
60 min(s)
3.8
13.6
Tettnang
0.5
Pellet
Boil
15 min(s)
4.5
4.0
Yeast
Fermentis Saflager S-23
82%
Other Stuff
No other stuff in this recipe
Mash Steps
Mash In
Decoction
152
60 min
Special Instructions
1.Ferment at 55F for 14 days
2.Lager at 35F for 28-42 days
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
LBS 2023 - Round 2 - International Dark Lager Bard
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