Tmavé Pivo 13° 1.2 
All Grain Recipe
Submitted By: ashore13 (Shared)
Members can download and share recipes
| Brewer: Andrew Shore | |
| Batch Size: 5.00 gal | Style: Czech Dark Lager (3D) |
| Boil Size: 8.44 gal | Style Guide: BJCP 2015 |
| Color: 23.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 30.5 IBUs | Boil Time: 120 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Hockhurtz Double Decoction, Batch Sparge |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Lager, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 gal |
Distilled Water |
Water |
1 |
| 2.79 gal |
Rockville, MD 9/28/2022 |
Water |
2 |
| 0.65 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 0.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 0.85 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 8.00 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
6 |
| 3 lbs |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
7 |
| 4 lbs 11.77 oz |
Floor-malted Bohemian Pilsner (1.9 SRM) |
Grain |
8 |
| 14.88 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
9 |
| 0.81 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 0.30 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 1.08 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 0.36 oz |
Magnum [12.0%] - First Wort |
Hops |
13 |
| 1.50 oz |
Saaz [2.4%] - Boil 20 min |
Hops |
14 |
| 1.50 oz |
Saaz [2.4%] - Boil 10 min |
Hops |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
16 |
| 1.0 pkgs |
Czech Lager (Jasper Yeast #JY001) |
Yeast |
17 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
18 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
19 |
Notes
1.7L starter with 4.6 oz DME.
Mash in with 3.2 gal distilled/RO water, 0.86 g gypsum, 0.65 g CaCl2, 0.2 g epsom salt, and 0.8 mL lactic acid.
First decoction should be thick and ~1/4 of mash (~1.25 gal), boil for 15 min.
Second decoction should be thin and ~1/3 of mash (~1.6 gal), boil for 15 min.
Add Carafa Special III at mashout atep
Sparge with 1.8 gal distilled/RO water, 0.55 g gypsum, 0.4 g CaCl2, 0.15 g epsom salt, and 1.4 mL lactic acid per batch.
Target water:
Ca (ppm): 40
Mg (ppm): <10
Sulfate (ppm): 40
Chloride (ppm): 50
Sodium (ppm): 15
RA 65as CaCO3: 0
10/10/2023: Mashed in at 153 °F. Held for 25 min. Dropped to 151 °F when pulling decoction. Boiled thick pull of 1.5 gal for 15 min. Added back to main mash. Mash temp to 158.7 °F. 158 °F when pulling decoction. Boiled medium thickness 1.5 gal decoction for 15 min. Mash out temp of 160 °F after adding Carafa Special III. Pre-boil gravity of 1.037. 1.052, 5 gal into fermenter. Placed in fridge to cool to 48 °F.
10/11: pitched yeast around noon. Wort temp is ~52 °F. 48°F by end of day.
10/13: small amount of activity.
10/14: full krausen has formed.
10/17: about 1.038.
10/24: 1.024.
10/25: increased temp to 50 °F.
10/26: increased temp to 52 °F.
10/27: 1.022. Increased temp to 54 °F.
10/30: 1.021ish. Increased temp to 57 °F. Increase 1 °F per day until room temp and reaches terminal.
11/3: 60 °F, 1.019. Moved to ambient to hopefully finish around 1.013.
** drop 1st saccharification to 149 °F for improved attenuation.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor