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+# Dark Lager — Concentrate Recipe
+
+Source: transcribed from user-provided photo on 2026-04-25.
+
+## Estimated Brew Figures
+- OG: 1.046
+- FG: 1.010
+- ABV: 4.1%
+- IBU: 22
+- Volume: 23 litres
+
+## Ingredients
+- Morgan’s Old Ale Beer Kit
+- 1.5kg Briess CBW Pilsen Light Malt extract
+- 24–30g Cascade hops
+- 24–30g Nelson Sauvin hops
+- Saflager S-189 yeast
+
+## Method
+1. Bring 2 litres of water in a pot to the boil and add 12–15g of both Cascade and Nelson Sauvin hops for 10 minutes.
+2. Pour the liquid through a sanitised strainer into the fermenter and add the Morgan’s concentrate and the Briess Pilsen extract.
+3. Stir to combine, adding extra water as needed.
+4. Continue to add cold water up to 18 litres and stir thoroughly.
+5. Check the temperature and top up to 23 litres with cold water (refrigerated if necessary) to start the brew at 16°C. If you have an old fridge with a temperature control unit this will control the temperature perfectly at 16°C for the ferment.
+6. Sprinkle the yeast then fit the lid.
+7. Aim to keep your fermenter out of direct sunlight and try to ferment at about 16°C.
+8. On day 7 add 12–15g of both Cascade and Nelson Sauvin hops to the fermenter (preferably in a hop bag) and allow to sit there for a few days until fermentation is complete.
+9. Fermentation is complete once the gravity is at or near 1.010 and is consistent over consecutive days.
+10. Bottle or keg as normal and enjoy. This beer will be ready to drink after 4 weeks but will improve if kept at 10–16°C for a couple of months.
+
+## Notes
+- Main recipe body is clear and high confidence.
+- The page heading reads “Dark Lager: Concentrate Recipe”; normalised in filename/title punctuation only.
+- Hop amounts are presented as ranges in the source (24–30g total, with 12–15g additions at each stage), preserved as written.