12° Czech Pivo

All Grain Recipe

Submitted By: ashore13 (Shared)
Members can download and share recipes

Brewer: Andrew Shore
Batch Size: 9.50 galStyle: Czech Premium Pale Lager (3B)
Boil Size: 13.52 galStyle Guide: BJCP 2015
Color: 2.9 SRMEquipment: All Grain - Large 10 Gal/38 l - Cooler
Bitterness: 38.6 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Decoction Mash, Triple, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: Lager, Three Stage
ABV: 5.1%Taste Rating: 42.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
5.32 gal Rockville, MD 9/28/2022 Water 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 g Calcium Chloride (Mash 60 min) Misc 4
3.00 ml Lactic Acid (Mash 60 min) Misc 5
15 lbs Floor-malted Bohemian Pilsner (1.9 SRM) Grain 6
1.40 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
1.40 g Calcium Chloride (Sparge 60 min) Misc 8
2.00 oz Saaz [2.7%] - First Wort Hops 9
0.30 oz Magnum [12.0%] - First Wort Hops 10
0.25 oz Magnum [12.0%] - Boil 120 min Hops 11
2.50 oz Saaz [2.7%] - Boil 15 min Hops 12
1.00 Whirlfloc Tablet (Boil 10 min) Misc 13
4.00 oz Saaz [2.7%] - Steep 20 min Hops 14
1.0 pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast 15
1.00 tsp Gelatin (Secondary 2 days) Misc 16

Taste Notes

Delightful after it's sat in the keg for a few days. Harsh grassy bitterness subsided and now it's a wonderfully balanced Czech Pils. Complex bready maltiness with spicy Saaz, a very clean lager finish, and soft water. Placed 3rd/4th in MD State Fair

Notes

3 L starter with 8.5 oz DME. 4 gal distilled, 2.4 gal tap in mash. Attempt to hold each decoction at saccharification temp (~152°F) for ~20 min before proceeding to boil for ~10 min. 3 gal distilled, 1.55 gal tap, 0.7 g gypsum, 0.7 g CaCl2, and 1.5 mL lactic acid each sparge step. 7/22/2022: made starter. Smackpack had activity, not much from starter. 7/24: maybe finally seeing a bit of growth in starter. No krausen, but color is more opaque. Mash schedule: Protein rest @ 124°F: 22 min hold before 1st decoction pull. Thick pull, heat to 150°F and hold for 15 min. Then heat to boil and boil for 15 min. Saccharification Rest #1 @ 150.8°F: 20 min hold before decoction pull. Mash is 148°F when pulling 2nd decoction. Thick pull, then heat to 158°F and hold for 15 min. Heat to boil and boil for 15 min. Saccharification Rest #2 @ 157°F: 20 min hold before 3rd decoction pull. Mash is 154.8°F when pulling 3rd decoction. Thinner pull. Heat directly to boil and boil for 10 min. Mash out @ 169°F. Higher pre boil gravity than anticipated. Increased hop additions to compensate. Seemed like 14 gal pre boil. Extended boil to 2 h. Chilled to 80°F (water temp was 77°F). Racked into fermenters. Only about 4.75 gal in each with some trub. 1.049. SP is 48°F. 8/3: still only 1.035 or so in both fermenters. Very slow. 8/5: moved 1 fermenter to ambient @1.032. 8/10: 1st, ambient, fermenter is 1.012. 2nd fermenter (still at 50°F) is 1.022. 8/11: moved 2nd fermenter to ambient. 8/14: both are 1.010. 2nd fermenter is still a little more active and noticeable diacetyl. Will give 1st fermenter a couple more days before cold crashing (still a hint of diacetyl). 8/16: 1st is 1.009, no noticeable diacetyl. Moved into fridge to cold crash. Keg in 2 days. 2nd is 1.010. is a couple days behind. Cold crash in 2 days.

This Recipe Has Not Been Rated

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