Czech Dark Lager - Beer Recipe - Brewer's Friend

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Czech Dark Lager

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.13 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
URL: https://youtu.be/cL3wip1MW2g?si=a2wJrDGkGHZOiXL-
Created: Monday May 20th 2024
1.058
1.015
5.6%
31.6
22.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 36.3 1.9 78.1%
1.10 lb Weyermann - Barke Munich Malt1.1 lb Barke Munich Malt 37 8 9.5%
1.10 lb German - CaraMunich II1.1 lb CaraMunich II 34 46 9.5%
5.25 oz Weyermann - Carafa Special Type III5.25 oz Carafa Special Type III 29.9 525 2.8%
11.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Perle23 g Perle Hops Pellet 7.2 Boil 60 min 23.24 23.5%
75 g Saaz75 g Saaz Hops Pellet 2.2 Boil 10 min 8.39 76.5%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Brewtan B Other Mash 1 hr.
0.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1.25 ml Glucabuster Other Mash 59 min.
3 g Ascorbic Acid Other Mash 55 min.
2 g Brewtan B Fining Boil 15 min.
1 each Servomycs Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
1 ml ALDC Other Primary 0 min.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Apt. Brewer Czech Dark Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 0 0 16 18 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 gal Strike 136 °F 131 °F 15 min
8 qt Decoction -- 152 °F 10 min
Temperature -- 146 °F 30 min
8 qt and return Decoction -- 212 °F 30 min
Temperature -- 158 °F 30 min
8 qt and return Decoction -- 212 °F 15 min
Mash Out Temperature -- 170 °F 15 min
Starting Mash Thickness: 2.17 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.17 qt/lb 6.25 25  
Mash volume with grains 7.18 28.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 1.82 g | 7.3 qt) 1.57 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 6.13 24.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 4.75 g | 19 qt) 5.15 20.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.15 g | 20.6 qt) 4.75 19  
Total: 7.82 31.3
Equipment Profile Used: System Default
 
Notes

From the Apartment Brewer and modified as desired

Mash:
Four step double-decoction mash:
-(Main mash) 131 F (55 C) for 15 min
-(Decoction) Pull 12 qt (11.5 L) decoction and heat to 152 F (67 C) for 10 min
-(Main mash) 146 F (63 C) for 30 min
-(Decoction) Heat decoction to boil and boil for 30 min, then return to main mash
-(Main mash) 158 F (70 C) for 30 min
-(Decoction) Pull second 12 qt decoction and boil for 15 min then return to main mash
-(Main mash) 170 F (77 C) for 15 min

Water (ppm): Ca: 17, Mg 0, Na 0, Cl 16, SO4 18, HCO3 0
Add to 8 gal (30 L) RO water: 1g Gypsum, 1g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

Dumping cooled wort onto yeast cake from Czech Amber Lager with both aorund 70F then put in fermentation chamber to cool to 52F

Judged Oct. 2024 at DEA Hoptoberfest. Got a 32. Main complaint was not enough malty richness. Mean Brews used 62% Pilsner, 15% Munich, 8.4% Caramunich II, 4.2% Carafe II (not III) and added 6.9% Biscuit and 3.5% Pale Chocolate. May be worth trying these changes next time. Should increase maltiness. https://web.brewfather.app/share/xOrrcrFhkFy87S

Also, may want to drop the protein rest from 131F to 127F and increase boil from 60 to 75 min.

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  • Last Updated: 2024-10-07 19:47 UTC