Beer fridge is empty so it is a good time to brew a lager. Was planning to brew the Czech Premium Pale Lager again but started looking into Czech Dark Lager. Could not decide. Then out of the blue Kent at Mo Malt sent an email for weekly yeast and malt orders and buried in that email was a recipe for the Dark. Took that as a sign that I need to brew it. Naturally a few modifications are in order.
Friday November 26, 2021
Czech Dark Lager 11 gallons
- 14 lbs. Barke Pilsner
- 3 lbs. Vienna
- 1.5 lbs. Carabohemian*
- 1 lb. Pale Chocolate
- 10 oz. Carafa II (late addition)
- 2 oz. Platinumswaen Saur
*Carabohemian Malt – This malt is new to me..
Weyermann® CARABOHEMIAN® is a drum-roasted caramel malt made from two-row German barley which delivers intensified caramel aromas, along with notes of bread, caramel and toffee flavours. CARABOHEMIAN® malt also contributes to the fuller bodied beer.
Perfect for all Bohemian style lagers and specialty beers, as well as for styles such as Porters, Stouts and other lager styles such as Oktoberfest and Bock beers where a fuller body and mouthfeel is desired.
- 3.5 oz. Czech Saaz pellets 2.8% – 60 mins.
- 3 oz. Czech Saaz pellets 2.8% – 30 mins
Omega OYL-114 Bayern Lager
This clean, crisp, lager strain of Bavarian origin ferments at a wide temperature range and flocculates well with minimal diacetyl production. It especially excels in maltier styles, including Dunkels & Märzens.
17 gallons tap treated with camden
Step mash done in kettle on burner for better temperature control.
- Mash in – 6.5 gallons @ 130˚
- Protein Rest- hold 122˚ for 30 minutes
- Heat to 152˚
- Saccharification – hold 152˚ for 45 minutes
- Heat to 168˚
- Mash Out – hold 168˚ for 10 minutes
- Stir in dark malts before transfer to mash tun
- Original Gravity = 1.053
- Final Gravity = 1.013
- ABV = 5.2
- IBU = 29
- SRM = 24
Beautiful brew day. Cold to start but was moving a lot so never really got cold.
Was joined by Alan, Rob and Andy. Very much appreciated the help. Drank some beers and ate some chili.
Collected 15 gallons in kettle. NOTE: Used all 17 gallons prepared water. Boiled down to 12.25 gallons. Chilled (down to 60˚), transfered, oxygenated and pitch yeast. With yeast starter volume is a hair over 12.5 gallons.
Ferment in refrigerator holding at approx. 55˚.
Original Gravity = 1.048 (calculated 1.053) could have boiled a little longer.
Wednesday night checked gravity – 1.016
Moved fermenter into beer lab to warm for diacetyl rest. Strapped heating pad to fermenter to get to high 60’s.
Friday afternoon checked gravity – 1.012 at 69˚.
Racked to secondary and moved back to refrigerator.
Sunday December 19
Racked to 5 gallon keg and 2.5 gallon keg.
Bottled 5 gallons.
ABV = 4.7%