Homemade dark lager "Night Train

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Ingredients

Pale Ale malt3.5 kg

Munich malt2.0 kg

Caramel malt 60L400 gr

Carafa Special II250 gr

Hallertau Mittelfrüh hops60 gr

Saflager W-34 yeast2 pcs

filtered brewing water28 l

Heat 18 l of water to 68°C in the mash tun. Crush and add Pale Ale malt, Munich malt, and 60L Caramel malt, stirring continuously to achieve a target mash temperature of 65°C.
Maintain the temperature at 65°C for 60 minutes. 15 minutes before the end of the mash, add finely crushed Carafa Special II malt to impart a dark color and delicate chocolate nuance without excessive bitterness.
Perform recirculation (vorlauf) until the wort is clear and rinse the trub with the remaining 10 l of water, preheated to 76°C, until you collect about 23-24 l of clear sweet wort in the boiling kettle.
Bring the wort to a rolling boil and boil for a total of 90 minutes. Add 35 gr of Hallertau Mittelfrüh hops at the 30th minute of the boil for bitterness.
Add the remaining 25 gr of Hallertau Mittelfrüh hops 15 minutes before the end of the boil (at the 75th minute) for a rich herbal and floral noble aroma.
After the boil is complete, perform a whirlpool, quickly chill the wort with a plate or immersion chiller to 10-12°C, and transfer it to a sanitized fermenter.
Aerate the wort thoroughly and pitch the contents of 2 packets of Saflager W-34 yeast. Ferment at a controlled temperature of 11-12°C for 10-14 days until a stable final gravity is reached, then perform a diacetyl rest and lager cold (0-2°C) for at least 4 weeks before consumption.