Style: International Dark Lager

• 38% Pilsner
• 27% Toast
• 19% Pale
• 6% Crystal
• 4% sugar
• 3% Roast

% of total grain weight across all recipes · sums to ~100%

• 68% Toast (27%)
• 65% Crystal (6%)
• 59% Pale (57%)
• 48% Pilsner (65%)
• 47% Roast (4%)

% of International Dark Lager recipes using each malt category (addition % in brackets)

• 14% Saaz
• 13% Cascade
• 12% Hallertau Mittelfrüh
• 12% Tettnang
• 6% Perle
• 5% Magnum
• 5% Northern Brewer
• 4% Columbus
• 4% Hallertau Tradition
• 4% Hersbrucker

% of International Dark Lager recipes using each hop

dated International Dark Lager recipes with at least one dry-hop addition

• 14% Pale Malt (2 Row) US
• 11% Chocolate Malt
• 9% Flaked Corn
• 8% Pilsner (2 Row) Ger
• 8% Black (Patent) Malt
• 8% Munich Malt
• 7% American - Pilsner
• 5% Carafa II
• 5% Caramel/Crystal Malt - 60L
• 5% Caramel/Crystal Malt -120L

Colour = malt category · bar = % of recipes

• 21% Saflager Lager (W-34/70) Fermentis
• 4% SafLager West European Lager (S-23) Fermentis
• 4% Mexican Lager (WLP940) White Labs
• 3% Safale American (US-05) Fermentis
• 3% Lutra Kveik (OYL-071) Omega
• 3% American Lager (2035) Wyeast Labs
• 3% Munich Lager (2308) Wyeast Labs
• 3% German Lager (WLP830) White Labs
• 3% California Lager (2112) Wyeast Labs
• 2% NovaLager Lallemand

% of International Dark Lager recipes using each strain

• 73% Single Infusion
• 23% Step Mash
• 5% Decoction

% of International Dark Lager recipes with mash data

• 82 ppm Ca²⁺
• 10 ppm Mg²⁺
• 16 ppm Na⁺
• 65 ppm Cl⁻
• 63 ppm SO₄²⁻
• 220 ppm HCO₃⁻

median across recipes with a declared water profile