Recipe:Dark beer

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This section is about developing a dark beer recipe, including the process and necessary equipment.


Batch size = 20 l (6% (w/v) alcohol)


  • 5 kg of Pilsner malt
  • 1 kg of Munich malt
  • 300 g of caramunich 3
  • 100 g cara aroma
  • 300 g carafa2 (steep separate)


Kent Golding 4-5% of aa (when hop addition if 90 min boil total? 40 g for 90 min and 20 g for 5 min?)

any spicy hop (10 min boiling) - crystal suitable? other?

Yeast Safbrew T-58


Safale S05 (London ale yeast)

Specific gravity of the worth

Specific gravity of the worth - 1.050 SG


Bitterness of the worth - 30 IBU

Brewing procedure

- 10 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)

- 2.3 kg (5 lbs) of pilsner malt, 1 kg of Munich malt, 300 g of caramunich 3, 100 g cara aroma --> add slowly malt to the water mixing a lot avoiding a “dough balls”

- ??? how to work with the carafa 2 which is suppose to be steeped separately?

- prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”

- let the mash react keeping the temperature below 70.5°C (159°F) for one hour

- make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 25 l volume to be sure

- after one hour of mashing, start to establish the filter bed adding water at 75°C

- the flux of liquid should be slow and the resulting liquid (worth) should be clean - first few litres will have probably debris in it before the filter bed establishees properly, flush it through the mash again (heat it up in a pan to the proper temperature)

- add the hot water to the top of the mash (which is called sparging) slowly not to disturb the filter bed, keep the level of the liquid at least 5 cm above the mash at all times

- when adding the hot water avoid temperatures above 75°C (167°F) otherwise tannins are going to leach into the worth. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%

- collect first 2 litres of worth, boil them and added as sparging to increase the temperature to 75°C (167°F)

- collect the rest of the worth and transfer oy to the pot/boiling vessel and bring to the boil so it is ready for the hops to be added

- 40 g of kent golding pellets (4-5% of aa) added to the worth and kept in rolling boil for 90 min - bittering hops

- 15 minutes before the heat switched off submerge clean worth chiller into the brew to sanitize it

- add 20 g of kent golding pellets to the worth and let to boil for 5 min before switching the heat off

- when the heat switched off after 90 min of boiling with the hops with worth of 20 l in volume and specific gravity of 1.050 SG

- apply cold water to the worth chiller submerged in the worth cooling the batch as quickly down as possible

- when the batch is at 18°C transfer the worth into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel

- aerate the worth in the fermentation vessel for 10 minutes and in the meanwhile

- dehydrate and activate the Safbrew T-58 yeast

- measure specific gravity and note it

- add the yeast to the worth, install the airlock and let the brew ferment at room temperature