Cerny/Tmavé Pivo (au/NZ malt)

All Grain Recipe

Submitted By: DJR (Shared)
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Brewer: Ben S
Batch Size: 5.28 gal	Style: Czech Dark Lager (3D)
Boil Size: 6.81 gal	Style Guide: BJCP 2015
Color: 26.2 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.5 IBUs	Boil Time: 60 min
Est OG: 1.043 (10.8° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.007 SG (1.7° P)	Fermentation: Lager, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4 lbs 6.55 oz	Pale Malt (Barrett Burston) (2.0 SRM)	Grain	1
2 lbs 10.33 oz	Gladfield Vienna Malt (3.5 SRM)	Grain	2
1 lbs 1.64 oz	Gladfield Medium Crystal Malt (56.3 SRM)	Grain	3
7.05 oz	Gladfield Eclipse Wheat (710.7 SRM)	Grain	4
3.00 g	Calcium Chloride (Mash 60 min)	Misc	5
1.23 oz	Hallertauer Hersbrucker [4.0%] - First Wort	Hops	6
0.53 oz	Hallertauer Hersbrucker [4.0%] - Boil 10 min	Hops	7
0.53 oz	Hallertauer Hersbrucker [4.0%] - Steep 20 min	Hops	8
1.0 pkgs	Augustiner (BSI #Aug)	Yeast	9
1.0 pkgs	Munich Helles Yeast (White Labs #WLP860)	Yeast	10

Notes

Add black malts at sparge. Basic Tmave Pivo recipe with a single decoction mash. Based on as much as I could find about U Fleku, and subbing out malts for Aussie/NZ malts - you could replace the Pale with German Pils, Crystal with Caramunich II, Midnight Wheat with Carafa Special II and the Vienna with Weyermann Light Munich or Floor Malted Czech Dark for something a little more authentic. 60C mash start (no protein rest), wait 5-10 mins, pull first thick decoction, raise decoction portion to 67C and hold for 10-15 mins, boil for 10-15 mins, add back to main mash and infuse/decoct to get to 70C. Hold at 70C for 15 mins, raise to mashout at 75C, hold for 15 mins and sparge. OR just single infusion at 66C / 151F. Use your favourite lager yeast, I’ve used augustiner, but W34/70 or a Czech lager strain is probably more authentic. Ferment Sub 15C and raise for diacetyl rest, lower temp for lagering by 2C a day and lager for at least 2 weeks at 0-4C.

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