Tmave Pivo - Bohemian Night - Beer Recipe - Brewer's Friend

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Tmave Pivo - Bohemian Night

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday November 21st 2022
1.043
1.010
4.4%
33.0
33.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Weyermann - Bohemian Pilsner Malt6.75 lb Bohemian Pilsner Malt 36.8 2.43 67.5%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 10%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 10%
0.75 lb Crisp Malting - Pale Chocolate0.75 lb Pale Chocolate 32.7 220 7.5%
0.50 lb Weyermann - Carafa III0.5 lb Carafa III 32 525 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 26.43 66.7%
1 oz Yakima Chief Hops - Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.56 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
1 tsp Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion 162 °F 152 °F 70 min
3 gal Room temp sparge Batch Sparge 65 °F 65 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.86 g | 19.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Followed standard process - used RO water

Added salts and heated strike to 162.

Mashed in and mixed/recirculated which had mash temp a little high at 155

Mixed to reduce and measured PH which was a bit low ~5 but I can't trust my PH meter

This led to mash temps being a little off from having to heat to raise temp

Sparged to 6.5 gallons using RO water I put in a bucket and adjusted to 5.4 ph

Took reading on pre-boil OG of 1.045 which later I found was incorrect from my tilt post-boil reading of 1.043.

Boiled and followed hop schedule and added whirlfloc with 15 mins to go

Couldn't hook up chiller inside to sink so I had to whirlpool to try and cool and eventually just transferred to fermenter and cooled in chamber down to 50

Pitched decanted starter and extra pack of OYL-106. Yeast took about 36 hours to start showing signs of activity.

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  • Last Updated: 2022-12-06 02:26 UTC