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Gravity Czech Dark Lager

170 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 1 gallons (ending kettle volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 50% (ending kettle)
Source: Jason Carlson
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday June 19th 2023
1.052
1.009
5.7%
20.3
22.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb Munich Dark 20L1.8 lb Munich Dark 20L 34 20 60%
0.87 lb Weyermann - Pilsner0.87 lb Pilsner 36 1.5 29%
0.20 lb Weyermann - Munich Type I0.2 lb Munich Type I 38 6 6.7%
0.10 lb Weyermann - Vienna Malt0.1 lb Vienna Malt 37 3.5 3.3%
0.03 lb Weyermann - Carafa II0.03 lb Carafa II 31.5 415 1%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 2.1 Boil 60 min 20.3 80%
0.10 oz Hersbrucker0.1 oz Hersbrucker Hops Pellet 4.2 Boil 0 min 20%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Maltodextrin Other Boil 30 min.
1 tsp BSG - Fermax Yeast Nutrient Other Boil 30 min.
0.20 g Whirlfloc Other Boil 55 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
11 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.1 oz       Temp: 64 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Steeping 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 2.88 11.5  
Mash volume with grains 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 0.73 g | 2.9 qt) 1 4  
Estimated amount in fermentor 1 4  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.25 gallons filtered water to 160°F
  2. Add nylon bag containing grains to water
  3. Cover and steep at 152°F for 1 hour
  4. Squeeze liquid out of beer with tongs
  5. Bring mash to boil
  6. At first boil, add 0.4 oz Tettnanger hops.
  7. With 30 minutes left in boil, add 1 tsp yeast nutrient, 1 oz maltodextrin.
  8. With 5 minutes left in boil, add 1/10 tablet whirlfloc to wort
  9. After 60 minutes, flameout and add 0.1 oz hersbrucker hops. Leave hops in wort for 15 minutes after flameout.
  10. Cover, place in lager fridge to cool to room 55°F.
  11. Pour mash through filter into fermenter bucket, aerate.
  12. Pitch one packet Safale S-23 yeast into mash at 55°F.
  13. Put lid on bucket with airlock, put in lager fridge at 55°F for 10 days.
  14. After 10 days of fermentation, raise to 60°F for one day, then raise to 65°F for one more day (diacetyl rest).
  15. After 12 days, rack to secondary fermenter, let sit at basement temperature (64°F) for 7 days.
  16. Bring 1 C of water and 1.0 oz priming sugar to a boil
  17. Cool sugar solution to room temperature, rack beer onto sugar solution.
  18. Bottle and let condition for 6 weeks before enjoying.

    Pitched: 55°F
    Fermented: 55°F
    OG: 1.050
    FG: 1.014
    ABV: 4.73%
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  • Last Updated: 2023-09-24 16:38 UTC