Dark Lager — Concentrate Recipe

Source: transcribed from user-provided photo on 2026-04-25.

Estimated Brew Figures

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.
Pour the liquid through a sanitised strainer into the fermenter and add the Morgan’s concentrate and the Briess Pilsen extract.
Stir to combine, adding extra water as needed.
Continue to add cold water up to 18 litres and stir thoroughly.
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.
Sprinkle the yeast then fit the lid.
Aim to keep your fermenter out of direct sunlight and try to ferment at about 16°C.
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.
Fermentation is complete once the gravity is at or near 1.010 and is consistent over consecutive days.
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.

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.