Czech Dark Lager "Tmavé Pivo" - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Czech Dark Lager "Tmavé Pivo"

139 calories 12.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Source: William
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Tuesday May 16th 2023
1.046
1.008
5.0%
26.9
22.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Bohemian Pilsner Malt2000 g Bohemian Pilsner Malt 36.8 2.43 71.8%
125 g Weyermann - Carafa Special Type III125 g Carafa Special Type III 29.9 525 4.5%
450 g Weyermann - Floor malted Bohemian Dark450 g Floor malted Bohemian Dark 37 7 16.2%
150 g Weyermann - CaraBohemian150 g CaraBohemian 35 76 5.4%
60 g Weyermann - Acidulated60 g Acidulated 27 3.4 2.2%
2,785 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Herkules6 g Herkules Hops Pellet 15 Boil 60 min 18.66 20%
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil 30 min 6.69 40%
12 g Saaz12 g Saaz Hops Pellet 3.5 Whirlpool 0 min 1.5 40%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Gozdawa - Czech Pilsner 18
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -7 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 77.8 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
10 liters Einmaschen
12 liters Sparge
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.2
Mash volume with grains 12
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 16.2 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 18.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 14
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 38°C für 30 min. (actual 40°C)
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C. (no dark grains)
2 Rast: 65°C für 60 min. (actual 62-64°C)
Decoction: 30 min @ 100°C. (no dark grains)
3 Rast: 68°C für 30 min.
4 Rast: 70°C für 20 min. (Add the dark Grains.)
Abmaischen: 76° C

90 min. Boil.

A lager fermentation consists of these 3 phases:

primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.

Last Updated and Sharing
 
309
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-09-10 16:53 UTC