Czech Dark Lager - Braumeister 20L - Beer Recipe - Brewer's Friend

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Czech Dark Lager - Braumeister 20L

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday March 26th 2016
1.049
1.012
4.8%
30.5
60.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pilsner2 kg Pilsner 38 2.77 48.1%
1.50 kg German - Munich Light1.5 kg Munich Light 37 14.51 36.1%
200 g German - CaraMunich III200 g CaraMunich III 34 150.61 4.8%
300 g German - Carafa II300 g Carafa II 32 1132.64 7.2%
100 g German - Carafa III100 g Carafa III 32 1426.18 2.4%
60 g Acidulated (BestMälz)60 g Acidulated (BestMälz) 36 6.51 1.4%
4,160 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 90 min 21.04 25%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 5.29 37.5%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 20 min 4.17 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 5 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Budvar Lager 2000
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Med-High
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike Temperature -- 50 °C 10 min
Mash Beta Infusion -- 64 °C 40 min
Mash Alpha Infusion -- 70 °C 40 min
3 L Mash out Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 30.1
Mash volume with grains (equipment estimates 37.6 L) 32.8
Grain absorption losses -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Volume into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.

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  • Last Updated: 2018-01-13 23:29 UTC