Geoff Humphrey's BrewBlog > BrewBlogs > Staring Into Stupid [{"NAME":"Czech Premium Pale Lager","CATEGORY":"Czech Lager","VERSION":"1","CATEGORY_NUMBER":"03","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2021","TYPE":"1","OG_MIN":"1.044","OG_MAX":"1.056","FG_MIN":"1.013","FG_MAX":"1.017","IBU_MIN":"30","IBU_MAX":"45","COLOR_MIN":"3.5","COLOR

Czech Premium Pale Lager
BJCP 2021 – 03B

Batch #:

2024-13

Batch Size:

11.00 gallons

Boil Time:

90 min

Conditioning:

Keg

Status:

Primary

Brew Date:

September 24, 2024

Tap Date:

November 8, 2024

Statistics

OG:

1.054 13.3° P

FG:

1.012 3.1° P

Real Extract:

4.9° P

Attenuation:

76.7% Apparent – 63.2% Real

Carbonation:

2.3 volumes

Color:

3.4SRM

IBU:

44.3

BU/GU:

0.82

ABV:

6.4%

ABW:

4.4%

Calories:

178 12 oz

Fermentables

Amount	Fermentable	% of Grist
21.75 pounds	Bohemian Pilsner Weyermann	89.7%
1.50 pounds	Carapils/Carafoam Weyermann	6.2%
1.00 pounds	Acidulated Weyermann	4.1%
24.25 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.75 ounces	Saaz	90 minutes	First Wort	Pellet	2.4%
1.00 ounces	Saaz	90 minutes	First Wort	Pellet	4.9%
0.60 ounces	Magnum	60 minutes	Boil	Pellet	16.8%
4.00 ounces	Saaz	30 minutes	Boil	Pellet	1.7%
2.25 ounces	Saaz	30 minutes	Boil	Pellet	4.9%
4.00 ounces	Saaz	15 minutes	Boil	Pellet	1.7%
4.00 ounces	Saaz	20 minutes	Whirlpool @ 175°F	Pellet	1.7%
17.60 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.06 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
6.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.03 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
2.57 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Urkel	Imperial Yeast	L28	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Decoction, Triple - Undermodified Malts - Batch Sparge

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Protein Rest	Temperature	25 minutes	122° F
2	Beta Rest	Temperature	30 minutes	145° F
3	Alpha Rest	Temperature	30 minutes	155° F
4	Mash Out	Temperature	20 minutes	168° F

Fermentation and Aging

Primary:

14 days @ 50° F

Secondary:

3 days @ 62° F

General Info

Decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp). Spund when at 1 P from target gravity (~ .002 SG).

Name is an English translation of a Czech saying - Čumět doblba.

Need to add ~ 25% over decoction calculations. Consistently under target for each temperature rest for this brew. The future addition of the HERMS coil will help with this.

Procedure

Mash-In target: 122°F

Decoction schedule:

Thick - 145°F (actual 142°F); (11.5 * 23 / 78) + 20% = 4.00 gallons
Thick - 155°F (actual 152°F); (11.5 * 14 / 45) + 20% = 3.60 gallons - added 1 gallon @190°F to bring to 152°F
Thin - 168°F (actual 166°F); (12.5 * 16 / 32) + 20% = 6.5 gallons

When the decoction is added back to the main mash, do not add all at once. Instead, add in steps while checking the temperature of the mash. Let any remaining decoction cool to desired step temp and then add in.

Decoction volume calculation used = total mash volume * (target temp - start temp) / (boil temp - start temp) and add 20%.

Guidelines:

Always pull at least 1/3 of total mash volume as decoction (4 gallons for this recipe).
Pull the first and second decoction thick and the third decoction thin.
Make sure you measure your volumes exactly, work quickly when mixing back, but also mix thoroughly.
when doughing in, give the enzymes some time to get dissolved before starting to pull your first decoction.

Staring Into Stupid

Czech Premium Pale LagerBJCP 2021 – 03B