Czech Dark Lager

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

Grain Bill-

  • 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.

Hop Bill-

  • 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

Mash Schedule-

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

Calculated Specs-

  • 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%

Lemon Lime Hard Seltzer

Decided to make a hard seltzer for Mandy and Andy’s wedding celebration. We will have 6 of our beers and I think this will make a good option since we will not be serving hard liquor.

September 19, 2021

5 gallons Hard Seltzer

5 lb Corn Sugar

5 gallons Purified Drinking Water

1 pack Omega Lutra Kveik Yeast

1 pack 28g Propper Seltzer Yeast Nutrient

2 bottles 14.8 oz ea. Sodastream Lemon Lime Natural Flavor

Bring 2 gallons water to boil. Turn off heat. Slowly pour in corn sugar, stirring constantly until completely dissolved.

Add yeast nutrient and stir.

Chill to temperature range for yeast.

Transfer to clean and sanitized carboy.

Add remaining water.

Check gravity – OG = 1.036

Oxygenate and pitch yeast.

Cap with airlock.

1 week into fermentation add yeast nutrient (1 tsp Dimmonium Phosphate).

September 27, 2021

Racked to 5 gal. keg. Placed in refrigerator to cold crash.

FG = .994 = 5.5% abv

1 week before serving, pour off settled bits from bottom of keg.

Remove from refrigerator. Open keg and stir in contents of 2 Sodastrean flavors. STIR WELL.

Replace lid and move back to refrigerator. Carbonate on high psi (20 – 25 psi ?)

Day before serving, pull out to force carbonate just to make sure. Hard seltzers should be well carbonated.

Serve at normal to slightly higher beer serving pressure.


Saturday October 9 – The Wedding Celebration

I was sure this was going to be a dud but to everyones surprise, it turned out fantastic. We had to caution the people drinking it because it was 5.5% abv but you could not taste the alcohol. We ended up serving with ice to dilute a little bit and take up some of the space in the cups (22 oz.). This seltzer was a big hit as was all the beer. We easily emptied all 7 kegs and received many positive comments about how good it all was.

Weizenbier 2021

Charles is taking on this years Weizen for Oktoberfest and the Andy Mandy wedding celebration extravaganza. More or less the tried and true recipe from Tom but will add a touch of Strisselspelt hops at the end of the boil. Shooting for 15 gallons.

Sunday August 22

Brewers – Charles, Rob and a surprise appearance by Bopp and Hank.

Calculated Stats-

  • Original Gravity – 1.050 (1.044 – 1.052
  • IBU – 13.6 (8 – 15
  • SRM – 4.7 (2 – 6)
  • Final Gravity – 1.012 (1.01 – 1.014)
  • ABV – 5.04 (4.3 – 5.6)

Grain Bill 

  • 14 lbs White Wheat
  • 12.5 lbs German Pilsner
  • .75 lb Carapils (thought I had more)
  • .5 lb Crystal 40
  • ? Rice Hulls

Hop Bill

  • 2 oz. Hallertau 4.2% – 60 mins.
  • 1 oz. Hallertau 2.8% – 30 mins.
  • 2 oz. Strisselspalt 1.3% – 5 mins.


  • Wyeast 3068


Species: Saccharomyces cerevisiae 

Profile: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.


Mash Schedule

Tried something a little different.

Mashed at 120˚ – held 110˚ for 20 minutes.

Raised to 152˚ – held until conversion was complete, about 50 minutes.

Raised to 168˚ for mash out.

Sparged with 170˚ish.

Collected 18 gallons.

Boiled 60 minutes, hops per above schedule.

Chilled to just under 90˚.

Transfer to fermenter in kitchen. Let cool more before pitching.

At 8 pm, oxygenated and pitched yeast.

About 15 gallons in fermenter.

OG = 1.052 (predicted 1.050)

As expected, yeast took off like a rocket.

A nearly textbook brew day. Started early and was cleaned up by 1:30. Was nice brewing with Rob again. Been a long time.