Tmav Pivo 13° - Solstice

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 16.50 galStyle: Czech Dark Lager (3D)
Boil Size: 20.78 galStyle Guide: BJCP 2015
Color: 27.4 SRMEquipment: 20 Gallon BoilerMaker™ (15 gal/57 L)
Bitterness: 30.5 IBUsBoil Time: 120 min
Est OG: 1.052 (12.9° P)Mash Profile: Hockhurtz Double Decoction, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Lager, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
23.10 gal Distilled Water Water 1
9.21 gal Rockville, MD 9/28/2022 Water 2
2.15 g Calcium Chloride (Mash 60 min) Misc 3
0.66 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.80 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1 lbs 12.60 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 6
10 lbs 11.60 oz Munich Malt, Germany (Avangard) (9.5 SRM) Grain 7
16 lbs 14.88 oz Floor-malted Bohemian Pilsner (1.9 SRM) Grain 8
3 lbs 5.20 oz Caramunich II (Weyermann) (63.0 SRM) Grain 9
2.67 g Calcium Chloride (Sparge 60 min) Misc 10
0.99 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
3.56 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
1.07 oz Magnum [12.0%] - First Wort Hops 13
4.52 oz Saaz [2.4%] - Boil 20 min Hops 14
4.52 oz Saaz [2.4%] - Boil 10 min Hops 15
3.30 Whirlfloc Tablet (Boil 10 min) Misc 16
3.3 pkgs Czech Lager (Jasper Yeast #JY001) Yeast 17
3.30 Clarity Ferm (White Labs) (Primary 7 days) Misc 18
1.65 tsp Gelatin (Secondary 5 hours) Misc 19

Notes

1.7L starter with 4.6 oz DME. Mash in with 3.2 gal distilled/RO water, 0.86 g gypsum, 0.65 g CaCl2, 0.2 g epsom salt, and 0.8 mL lactic acid. First decoction should be thick and ~1/4 of mash (~1.25 gal), boil for 15 min. Second decoction should be thin and ~1/3 of mash (~1.6 gal), boil for 15 min. Add Carafa Special III at mashout. Sparge with 1.8 gal distilled/RO water, 0.55 g gypsum, 0.4 g CaCl2, 0.15 g epsom salt, and 1.4 mL lactic acid per batch. Target water: Ca (ppm): 40 Mg (ppm): <10 Sulfate (ppm): 40 Chloride (ppm): 50 Sodium (ppm): 15 RA 65as CaCO3: 0 10/10/2023: Mashed in at 153 °F. Held for 25 min. Dropped to 151 °F when pulling decoction. Boiled thick pull of 1.5 gal for 15 min. Added back to main mash. Mash temp to 158.7 °F. 158 °F when pulling decoction. Boiled medium thickness 1.5 gal decoction for 15 min. Mash out temp of 160 °F after adding Carafa Special III. Pre-boil gravity of 1.037. 1.052, 5 gal into fermenter. Placed in fridge to cool to 48 °F. 10/11: pitched yeast around noon. Wort temp is ~52 °F. 48°F by end of day. 10/13: small amount of activity. 10/14: full krausen has formed. 10/17: about 1.038.

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