Chernobog Czech Dark Lager 
All Grain Recipe
Submitted By: AlleywayRover (Shared)
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| Batch Size: 5.50 gal | Style: Czech Dark Lager ( 3D) |
| Boil Size: 7.98 gal | Style Guide: BJCP 2015 |
| Color: 29.3 SRM | Equipment: House of Gods Brewery |
| Bitterness: 22.0 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Lager, Two Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.50 gal |
Distilled Water |
Water |
1 |
| 0.28 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 0.25 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 0.22 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 0.21 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 8 lbs |
Superior Pilsen Malt (Great Western) (1.6 SRM) |
Grain |
6 |
| 1 lbs |
BEST Special X (BESTMALZ) (177.7 SRM) |
Grain |
7 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
8 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
9 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
10 |
| 0.20 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 0.18 g |
Chalk (Sparge 60 min) |
Misc |
12 |
| 0.15 g |
Baking Soda (Sparge 60 min) |
Misc |
13 |
| 0.14 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 1.00 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
15 |
| 1.00 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
16 |
| 1.0 pkgs |
Octoberfest/Marzen Lager (White Labs #WLP820) |
Yeast |
17 |
Taste Notes
Cascade Cup: 21
Noted the fruitiness although judges identified it as high esters as a result of high fermentation temp. Noted a lack of hop aroma as well so the idea of a ‘lagered porter’ might be incorrect or precieved as such.
Spring Fling: 33
Complete turn around here. Was the best scoring beer. Perhaps it needs some time in the bottle.
One commented that the style needed more malt complexity. Another put down THIS BEER DOES NOT SHINE. All caps. The notes were hard to read
It should be noted that this was the last of 9 so it might have been bland by comparison
Both judges claimed oxidation.
Feast of St Arnold: 36
One judge detected the green apple flavor I did. They suggested that it might be caused by the roast (unlikely given that I didn’t pick it up in on draft) overall needs more malt complexity. Both seem to think that it was good but not great. Needs a more dynamic flavor to really shine.
Notes
Developed green apple flavor in bottle. Theory is that it was taken off the yeast too soon and oxigenated during bottling.
Tasted later after keg blew, fruit notes either disappated or weren’t as striking. This Recipe Has Not Been Rated
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