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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".

We'll see how it turns out.


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
Measured OG:       Measured FG:    
ADF:       Measured ABV:    


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.
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    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
03/12/2023 esheppy
Bought ingredients yesterday while at 6 and 40. Not sure when I'll brew.
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