12° Czech Pivo 
All Grain Recipe
Submitted By: ashore13 (Shared)
Members can download and share recipes
| Brewer: Andrew Shore | |
| Batch Size: 9.50 gal | Style: Czech Premium Pale Lager (3B) |
| Boil Size: 13.52 gal | Style Guide: BJCP 2015 |
| Color: 2.9 SRM | Equipment: All Grain - Large 10 Gal/38 l - Cooler |
| Bitterness: 38.6 IBUs | Boil 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 items |
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 FairNotes
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
BeerSmith™ Recipes and Web Editor