Scruffy Czech Lager

With a crazy brewing year ahead of us, I decided my first brew of the year will be a lager. The lagering fridge has been sitting empty so this is a good time to do it.

I flip flopped so many times deciding what kind of lager to brew. I was set on a Czech Lager of some type and settled on a Czech Premium Pale Lager. The base for this will be the 20 pounds of 2-row that Micheal Crowell gave me. This is the malt they grew on their family farm in Texas and had malted. To this I will add just two more malt varieties to keep it simple. Going to hop on the high end of the specs for this style. Color will be out of spec but should still be a nice golden to amber. ABV is calculating to the very high end for the style but I am sure this will not hold as I have been having issues hitting numbers lately. Gotta get that Rims Tube going.

Trying a new yeast for me. Urkel (L28) by Imperial Yeast – Proudly grown in Portland Oregon. I have heard good things about Imperial Yeast and I have vowed to brew out of my comfort zone this year and try some different things.

Sunday, March 8, 2020

Czech Premium Pale Lager – 12 gallons

Calculated Stats

  • OG – 1.058
  • IBU – 41
  • SRM – 6.8
  • FG – 1.015
  • ABV – 5.8%

Grain Bill-

  • 20 lbs – Texas 2-Row
  • 4 lbs – Vienna
  • 2 lbs – Amber

Hop Bill-

  • 5 oz – Saaz 2.8% – 60 mins
  • 2 oz – German Blanc 7.2% – 60 mins
  • 2 oz – Saaz 2.8% – 15 mins
  • 2 oz – Saaz 2.8% – 0 mins
  • 2 oz – Strisselespalt 1.3% – 0 mins

Yeast-

Imperial Yeast – Urkel (L28) Lager

TEMP:  52–58F (11–14C)
FLOCCULATION:  MEDIUM
ATTENUATION:  71–75%
ALCOHOL TOLERANCE:  10%

Did I ferment that? Excellent choice for your Czech lager fermentations

Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile with that classic Czech edge you are looking for.

 

Water-

Prepped 23 gallons treated with Camden.

Mash Schedule-

  • Mash in 9:15 holding 151˚
  • No Mash out
  • Vorlauf and run off as normal
  • 11:00 am collected 17 gallons

Hops per Hop Bill above. Put first hop addition in mesh sack. Other two additions in hop spider.

Chilling went great. Water is still cold enough to get wort down to under 60˚.

Transfered via hose to fermenter in basement fridge. Added temperature controller to fridge and is holding around 55˚.

OG = 1.050 low again but we did collect more than calculated. Still right in the middle for this beer style.

Sample was awesome. Going to be a bit hoppy as planned. No weird flavors.

Brew day was fantastic. Perfect temperature. Light breeze.

Luckily Bopp showed up to help.

After clean up we went to Melvin Brewing. I sampled a number of beers and had a fantastic cheese burger. Will be going there again to try some of their Thai inspired options.

March 20, 2020

Racked to secondary.

April 3, 2020

Racked to 2, 5 gallon kegs. Should have bottled some as it looks like the Bug Boil will not happen this year.

FG – 1.006 = 5.8 ABV

Interesting. Missed OG but fermented out to lower than calculated FG. Made this 5.8 abv which is the max high end for this style.

April 13, 2020

Tasted sample. HOLY CRAP this is good. VERY VERY happy with how it turned out. Hopefully it will only get better with more lagering time.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s