International Dark Lager

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.012
IBU = 14  SRM = 22  ABV = 4.9%

Ingredients

5.5 lbs. (2.5 kg) North American 2-row pale malt 
2 lbs. (0.9 kg) Belgian Pilsner malt
1 lb. (0.45 kg) flaked corn
1 lb. (0.45 kg) flaked rice
10 oz. (283 g) Weyermann Carafa® Special II malt
6 oz. (170 g) Dingemans Cara 45 malt
4.4 AAU Vanguard hops (60 min.) (0.8 oz./23 g at 5% alpha acids)
White Labs WLP833 (German Bock Lager), Wyeast 2487 (Hella Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a single-infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the 2-row and Pilsner malts as well as the flaked corn and rice at 149 °F (65 °C) and rest for 60 minutes. Begin recirculating, add the Cara 45 and Carafa® Special malts, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Boil the wort for 90 minutes, adding hops with 60 minutes remaining in the boil. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two months at 34 °F (1 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate as usual.

International Dark Lager

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.012
IBU = 14  SRM = 22  ABV = 4.9%

Ingredients

4.9 lbs. (2.2 kg) light liquid malt extract
1.1 lbs. (0.5 kg) rice syrup solids
10 oz. (283 g) Weyermann Carafa® Special II malt
6 oz. (170 g) Dingemans Cara 45 malt
4.4 AAU Vanguard hops (60 min.) (0.8 oz./23 g at 5% alpha acids)
White Labs WLP833 (German Bock Lager), Wyeast 2487 (Hella Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the Cara 45 and Carafa® Special malts in a mesh bag and steep for 30 minutes. Remove and allow to drip back into the kettle.

Add the malt extract and rice syrup solids and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the start of the boil.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two months at 34 °F (1 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate as usual.