Tmavý Pivo 1.0 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.00 gal | Style: Czech Dark Lager (3D) |
| Boil Size: 7.06 gal | Style Guide: BJCP 2015 |
| Color: 33.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 27.8 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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