Dark Czech Lager - Beer Recipe - Brewer's Friend

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Dark Czech Lager

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.84 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tanglefoot Brewing
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday November 6th 2023
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OG: 1.047 FG: 1.010 ABV: 4.9% IBU: 25

1.054
1.015
5.1%
29.8
31.9
5.9
49.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Avangard - Pilsner8.75 lb Pilsner $ 1.27 / lb
$ 11.13 		37.3 1.7 80.6%
1.10 lb Weyermann - Caramunich Type 11.1 lb Caramunich Type 1 $ 0.16 / oz
$ 2.82 		33.5 35 10.1%
1 lb Weyermann - Carafa Special Type II1 lb Carafa Special Type II 29.9 425 9.2%
10.85 lbs / $ 13.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Czech Saaz2.5 oz Czech Saaz Hops Pellet 3.2 Boil 60 min 29.79 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Yeast Nutrient $ 6.99 / lb
$ 34.95 		Other Boil 15 min.
1 tsp Irish Moss $ 1.99 / oz
$ 0.33 		Water Agt Boil 15 min.
11 g Chalk $ 0.50 / oz
$ 0.19 		Water Agt Mash 1 hr.
2.70 g Epsom Salt $ 1.00 / oz
$ 0.10 		Water Agt Mash 1 hr.
2.70 g Baking Soda $ 0.99 / lb
$ 0.01 		Water Agt Mash 1 hr.
$ 35.58
 
Yeast
Wyeast - Czech Pils 2278
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 176 °F 153 °F 30 min
MODIFIED DECOCTIO : pull off 1/4-1/3 of mash and boil in a separate vessel for 10 minutes, stirring frequently so as not to burn the grain. Decoction -- 212 °F 10 min
Return the boiled grain to the whole mash and mix well. This should raise the temp to above 160° F. Now Vorlauf for 20 mins. Take a sample of wort for gravity and PH readings. PH should be within 5.2-5.3, if not then salts need to adjusted in future Vorlauf -- -- --
4 gal Sparge with 170° water until 6.75 gallons are reached Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.75 19  
Mash volume with grains 5.61 22.5  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 5.7 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 8.84 35.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.45 41.8
Equipment Profile Used: System Default
"Dark Czech Lager" Czech Dark Lager beer recipe by Tanglefoot Brewing. All Grain, ABV 5.11%, IBU 29.79, SRM 31.92, Fermentables: ( Pilsner, Caramunich Type 1, Carafa Special Type II) Hops: (Czech Saaz) Other: (Yeast Nutrient, Irish Moss, Chalk, Epsom Salt, Baking Soda)
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  • Last Updated: 2023-11-06 03:41 UTC