Flekovský Clone (Tmavé Pivo) - Beer Recipe - Brewer's Friend

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Flekovský Clone (Tmavé Pivo)

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
No Chill: 15 minute extended hop boil time
Hop Utilization: 93%
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Thursday May 1st 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner $ 3.74 / lb
$ 18.70 		36.3 1.9 50%
3 lb Weyermann - Munich Type I3 lb Munich Type I $ 3.99 / lb
$ 11.97 		38 6 30%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 $ 2.91 / lb
$ 2.91 		34 45 10%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 $ 3.07 / lb
$ 1.54 		34 57 5%
0.50 lb Weyermann - Carafa II0.5 lb Carafa II - (late mash tun addition) $ 3.32 / lb
$ 1.66 		31.5 415 5%
10 lbs / $ 36.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops $ 2.49 / oz
$ 2.49 		Pellet 2.8 First Wort 80 min 11.08 28.6%
2.50 oz Brewmaster - Czech Saaz2.5 oz Czech Saaz Hops $ 2.49 / oz
$ 6.23 		Pellet 2.8 Boil 5 min 14.6 71.4%
3.50 oz / $ 8.72
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Boil 15 min.
3 g Yeast Nutrient $ 0.12 / g
$ 0.36 		Fining Boil 10 min.
5 g Chalk Water Agt Mash 140 min.
2 g Epsom Salt Water Agt Mash 140 min.
1 g Magnesium Chloride Water Agt Mash 140 min.
3.50 g Citric acid Water Agt Mash 140 min.
1.50 g Citric acid Water Agt Sparge 35 min.
4 g Gypsum Water Agt Mash 1 hr.
$ 0.36
 
Yeast
Imperial Yeast - Imperial Yeast - L29 Lookr Czech Lager Yeast
Amount:
1 Each
Cost:
$ 13.32 / each
$ 13.32
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
$ 13.32 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Christiansburg VA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 15 4 7 25 95
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Protein rest Strike 136 °F 127 °F 15 min
Remove 1.5 gallons - 10 min to heat to 158F and rest 15 min. 25 minutes to heat to boil, boil 10 min. Return to mash. Decoction 126 °F 158 °F 60 min
Remove 1.5 gallons - 30 min to heat to boil, and boil 10, return to mash, to heat to 170F Decoction 155 °F 212 °F 40 min
5.5 gal Adding about 0.4 gallons to sparge to ensure stable grain bed in MLT. Sparge 185 °F 170 °F 35 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.38 13.5  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7.25 29  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Brewing for October local brew club competition.

Mash plan details:
Dough in @ 127F
Rest 15 min
Remove about 1.5 gallons from mash, heat to 158F (est 15 min)
Rest decoction 10 min at 158F
Raise decoction temp to boil (est 20-25 min)
Boil 10 min, return to mash, should raise temp to ~155F
Rest mash for 15-30 min here.
Remove second decoction, heat to boil (est 25 min)
Boil 10 min, return to mash, should raise temp to mash out 170F
Add dark grains. Begin vorlauf.

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  • Last Updated: 2025-05-02 13:06 UTC