Black Saxon

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Jeff Koehler of Pasadena, CA, member of the Yeastside Brewers, won a gold medal in Category #4: Dark Lager during the 2012 National Homebrew Competition Final Round in Seattle, WA. Koehler’s Dark Lager was chosen as the best among 162 final round entries in the category.

To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Black Saxon | Dark Lager

Ingredients

  • For 6 Gallons (22.7 L)
    • 12.0 lb (5.44 kg) 8-10° L Munich malt
    • 2.0 oz (57 g) Weyermann Carafa® III malt
    • 1.5 oz (43 g) Hallertau pellet hops, 6.4% a.a. (60 min)
    • 1.0 oz (28 g) Hallertau pellet hops, 6.4% a.a. (20 min)
    • 2 packs Wyeast 2206 Bavarian lager yeast
    • 2 tsp  CaCO3

    Specifications

    • Original Gravity: 1.063
    • Final Gravity: 1.022
    • ABV: 5.38%
    • IBU: 31

    Directions

    1. Use a triple decoction mash with Munich malt only.  Mash in at 110° F (43° C) for a 30 minute rest.  Pull one-third of the mash for decoction one.  Rests at 128° F (53° C) for 20 minutes; 151° F (66° C) for 20 minutes; 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 129° F (54° C).  Pull one-third of the mash for decoction two.  Rests at 149° F (65° C) for 20 minutes; 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 153° F (67° C).  Pull one-third of the mash for decoction three.  Rest at 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 168° F (76° C).  Add Carafa for 45 minutes.
    2. Primary fermentation for 11 days at 50° F (10° C).
    3. Diacetyl Rest for 2 days at 60° F (16° C).
    4. Secondary fermentation chill by 5° F/day to 45° F (7° C); hold another 17 days.  Chill to 38° F (3° C), transfer to keg and carbonate.
    5. Forced CO2 to carbonate (2.4 vol).