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Czech Dark Lager
BJCP 2021 – 03D
Batch Size:
11.00 gallons
Brew Date:
December 30, 2020
Statistics
Attenuation:
75.4% Apparent – 61.9% Real
Fermentables
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 1.75 ounces | Saaz | 90 minutes | First Wort | Pellet | 3.0% |
| 1.25 ounces | Magnum | 60 minutes | Boil | Pellet | 10.8% |
| 1.50 ounces | Saaz | 20 minutes | Boil | Pellet | 3.0% |
| 1.00 ounces | Saaz | 20 minutes | Aroma | Pellet | 3.0% |
| 5.50 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 8.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.25 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 3.00 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:
13.23 gallons
Evaporation Rate:
7.56% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Protein Rest | Temperature | 35 minutes | 122° F |
| 2 | Saccharification | Temperature | 45 minutes | 154° F |
Fermentation and Aging
Secondary:
3 days @ 62° F
Tertiary:
30 days @ 34° F
General Info
Start with RO water if possible or target a soft water profile (not Pilsen - that's too soft). Cold steep Carafa for 24 hours in 1 quart of water (use a grain bag). Add liquid to boil. If not using floor malted pilsner malt, use the well-modified decoction regimen (skip the protein rest and start at low saccharification temp of 132 - adjust decoction amount or step mash to target 153 full re). Derived from: Bob Hall's 2015 NHC presentation https://www.homebrewersassociation.org/attachments/presentations/pdf/2015/2015%20AHA%20Czech%20Lagers%20-%20History,%20Brewing,%20Judging.pdf Mad Fermentationist https://www.themadfermentationist.com/2015/12/tmave-pivo-czech-dark-lager.html Ivan Chramosil interview (U Fleku former brewer) https://vinepair.com/articles/czech-beer-dark-lager/ Make Your Best Czech Dark Lager https://beerandbrewing.com/make-your-best-czech-dark-lager/ -------------------------------------- Notes from first brewing session ------------------------------------------ pH at 5.67 at 20 minutes. Added 1/2 tbsp of lactic. Brought pH to 5.41. Acidity in roasted grains will take care of the rest. Mash does NOT include Carafa. That was cold steeped and added to boil. Mash temp after decoction was 151 - 3 degrees lower than target. Added 1.5 gallons of 190 F water to bring to 153.4.