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 galStyle: Czech Dark Lager (3D)
Boil Size: 8.44 galStyle Guide: BJCP 2015
Color: 23.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 30.5 IBUsBoil 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 Whirlfloc Tablet (Boil 10 min) Misc 16
1.0 pkgs Czech Lager (Jasper Yeast #JY001) Yeast 17
1.00 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

x
This website is using cookies. More info. That's Fine