No Drums Jack Black Lager

In winter / spring of 2023, I had been thinking a lot about renewing my BJCP Goal with the 2021 guidelines. 

I had also played around some with Pressure Fermentation. 

One of the styles I came across that combined those two interests was International Dark Lager.

A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.

One of the Commercial Examples of the style is "Shiner Bock", and I decided to search the internet for clones of that beer.

As it turns out, BYO's site has a Shiner Bock clone, and that recipe calls for grits. Having never used grits in a beer recipe, that was another thing that interested me.

So ... I came up with an International Dark Lager recipe that uses grits.

I wanted my beer darker than the BYO recipe, so I added quite a bit more black malt.

The name comes from a scene from one of the Muppets movies that I thought was funny. My favorite Muppet Animal was in an anger management class and was not allowed to play drums because it was a "trigger" for him.

The other Muppets kept trying to get him to play and at one point he said "No Drums! No Drums! Jack Black said No Drums!"

Trust me, it was funny. You probably had to be there.

So, I've been waiting for quite awhile to call a beer "No Drums". And now this recipe is the perfect opportunity "No Drums Jack Black Lager".

I brewed the beer with an overnight mash and pressure fermented at room temperature.

We'll see how it turns out.

On untappd: No Drums Jack Black Lager

For more about this beer, see Sheppy's Blog: Jack Black Lager

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No Drums Jack Black Lager --- Batch 1

Style		International Dark Lager		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.046 SG		Estimated FG		1.009 SG
Recipe Bitterness		13.0 IBUs (Rager)		Alcohol by Volume		4.8 %
BU : GU		0.284
Recipe Color		27.6 SRM		Color
Measured OG:		1.046		Measured FG:		1.010
ADF:		77.6		Measured ABV:		4.7

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.85 gal	Denver, Colorado	Water	1	-	-
8.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
1 lbs 8.0 oz	Grits (1.0 SRM)	Adjunct	3	14.6 %	0.13 gal
6 lbs 8.0 oz	Base Malt 2 Row (Proximity) (2.0 SRM)	Grain	4	63.4 %	0.51 gal
1 lbs	Vienna (Proximity) (3.5 SRM)	Grain	5	9.8 %	0.08 gal
12.0 oz	Blackprinz (500.0 SRM)	Grain	6	7.3 %	0.06 gal
8.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	7	4.9 %	0.04 gal
1.000 oz	Talus (HBC 692) [6.20 %] - Boil 30.0 min	Hop	8	13.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	9	-	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	10	-	-
0.50 tsp	Gelatin (Bottling 1.0 days)	Fining	11	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.40 qt of water at 155.9 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make yeast starter before brew day.
Water profile assumes BeerSmith Denver profile start
Final: Ca=107; Mg=9; Na=21; SO=51; Cl=157; HCO3=104;
Prepare grits in cereal mash to get gelantenous. Add this to the rest of the mash about .5 hour into it.
Mash / boil as directed on recipe.
Chill as close to 50 degrees as possible. Ferment cold for one week, let the temperature rise 1 or 2 degrees a day until in the 60's.
After a week, let the fermentation finish off at room temperature.
Keg. Once the keg has chilled for 24 hours, add geletin to 3/4 cup 150F water, and add to keg.
Carbonate.
Drink and enjoy.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.042 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...