Tmavý Pivo 1.0

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.00 galStyle: Czech Dark Lager (3D)
Boil Size: 7.06 galStyle Guide: BJCP 2015
Color: 33.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.8 IBUsBoil Time: 120 min
Est OG: 1.049 (12.3° P)Mash Profile: Decoction Mash, Double
Est FG: 1.015 SG (3.7° P)Fermentation: Lager, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 4.33 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs 9.00 oz Munich I (Weyermann) (7.1 SRM) Grain 2
13.67 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3
7.84 oz Blackprinz Malt (500.0 SRM) Grain 4
6.00 oz Midnight Wheat (550.0 SRM) Grain 5
1.47 oz Crystal [3.3%] - First Wort Hops 6
0.50 oz Saaz [4.0%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 20 min) Misc 8
0.50 oz Saaz [4.0%] - Boil 10 min Hops 9
1.0 pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast 10

Taste Notes

Delicious. Strong bready malt, touch of caramel and wonderful roasty malts with no astringency/bitterness from the dark malts. Very clean lager character. Will back off the dark malt a touch next time to get more in style. Wonderful dark chocolate note is a touch too strong for style. Want a little more breadiness and a little more caramel coming through.

Notes

Mash with tap water, 1.5 g CaCl2, & 1 g baking soda. Sprage with 0.8 g CaCl2 & 0.5 g baking soda 9/5: made 1.7L starter with 6 oz DME. waiting for it to cool. 9/6: pitched yeast in am & started stir plate. 9/9: missed first decoction temp - hit 140F so decocted more to 152F. Second decoction step only increased to 153F?? Held at this temp and then sparged. Overboiled - to 3.8 gal. Added 1 gal boiled water - 1.046 gravity @105F. Means gravity of 1.053! Placed in kegerator set to 52F. Waiting for temp to drop and will pitch yeast. 9/10: gravity of 1.053. Temp @55F. Pitched yeast. 9/16: gravity of 1.032. Wait to drop a few more points and then remove from kegerator. 9/18: gravity is 1.026 in am. Removed from kegerator and placed in room to finish. Will transfer and lager when TG is reached. 9/20: gravity down to 1.015. smells sulfury. Will let sit for another couple days to blow off sulfur. 9/23: transferred to carboy and lagering @45F. 1.013. No more sulfur and is deliciously bready, slight caramel, with clean chocolate roast at the back. Medium body. 10/8: kegged. 1.013. Tastes amazing. Clean smooth lager with bread, chocolate, and a little caramel. Not too sweet and no harsh dark malt flavors.

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