Rogue Black Lager Clone 
All Grain Recipe
Submitted By: kraamit (Shared)
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| Brewer: Jeffrey Benson | |
| Batch Size: 6.08 gal | Style: Dark American Lager ( 4A) |
| Boil Size: 8.79 gal | Style Guide: BJCP 2008 |
| Color: 28.5 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 43.3 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, Single Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 15.79 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 7.99 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 4.00 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
| 4.00 oz |
Carafa II (412.0 SRM) |
Grain |
5 |
| 4.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
6 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 16.00 oz |
Corn Syrup (1.0 SRM) |
Sugar |
8 |
| 1.75 oz |
Northern Brewer [8.0%] - Boil 60 min |
Hops |
9 |
| 2.50 oz |
Liberty [4.0%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
11 |
Taste Notes
Steep crushed grains at 150 ˚F in 8 gal of water. Rinse grains in gallon of water at 170 ˚F. Bring to boil, stir in 60 min hops. Stir remaining hops at specific times. Cool wort and add water to make 5.5 gallons Aerate and pitch yeast. Lager using steps below. Bottle with 3/4 cup of corn sugar in 1 quart of water or Keg at 8-10 psi for 1 week.
Lagering- Pitch your yeast in the 60ْF - 65ْF range. When fermentation starts, drop to the recommended temperature of the yeast you are using, this may be as low as 45ْF. Fermentation should take 2 weeks. After fermentation you will want to raise your temperature as close to 62ْF as possible. This is called a diactyl rest. The increase in temperature will achieve a few things. First, it will assure fermentation is complete. Next, it will drive off any remaining CO2 that might cause “off flavors”. Finally, it will allow the yeast to absorb the diacetyl produced by fermentation. After two or three days at(or near) 62ْF you will need to rack your beer into a carboy. It is now time to lager. Slowly lower your temperature about 5ْF a day until you hit 35ْF. You can go colder, but watch your temperatures closely. Lagering has begun! Lager for a minumum of six weeks.
Yeast Starter- After two or three days at(or near) 62ْF you will need to rack your beer into a carboy. It is now time to lager. Slowly lower your temperature about 5ْF a day until you hit 35ْF. You can go colder, but watch your temperatures closely. Lagering has begun! Lager for a minumum of six weeks
Notes on beer:
Chatoe Rogue Black Lager
Tasting Notes: Jet black in color with a tan head, full bodied, deftly balanced, seamless dark roasted malt flavors with a smooth bitterness, lingering long finish.
10 Ingredients: Rogue Farms Dare™, Risk™, Dare™ R-10 & Risk™ R-7 Malts; Carafa Special II Malts; Rogue Farms Independent™ & Revolution™ Hops; German Yeast & Free Range Coastal Water
Dedicated to Farmers and Fermenters.
22oz Bottle & Draft / 15° Plato = 1.061 SG / 43 IBU / 68 AA / 20° Lovibond
This Recipe Has Not Been Rated
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