Cerny/Tmavé Pivo (au/NZ malt) 
All Grain Recipe
Submitted By: DJR (Shared)
Members can download and share recipes
| 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.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor