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Screaming Weevil Czech Dark Lager

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.02 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Thursday May 8th 2025
1.054
1.010
5.8%
21.8
25.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Vienna Malt3.5 lb Vienna Malt 37 3.5 59.6%
1.25 lb Weyermann - Munich Type I1.25 lb Munich Type I 38 6 21.3%
6 oz Weyermann - Munich Type II (Dark)6 oz Munich Type II (Dark) 37 10 6.4%
6 oz Weyermann - Caramunich Type 16 oz Caramunich Type 1 33.5 35 6.4%
6 oz Weyermann - Carafa II6 oz Carafa II - (late mash tun addition) 31.5 415 6.4%
94 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.5 First Wort 80 min 10.87 33.3%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.5 Boil 60 min 9.88 33.3%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.5 Hop Stand at 175 °F 20 min 1.05 33.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.3 oz       Temp: 70 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Standard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51.9 5 31 85.6 53.1 1.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 150 °F 147 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.2 8.8  
Mash volume with grains 2.67 10.7  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.02 12.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 3 12  
Total: 5.48 21.9
Equipment Profile Used: System Default
 
Notes

Optional Step mash:
30 mins. @147F
30 mins. @158F
15 mins. @170F

Vorlauf Carafa II

Ferment @50F for 2 weeks, raise to 68F for 2-3 days for a DR, then lager @35F for 4 weeks

If bottling, bottle after gravity stabilizes, let condition until fully carbonated and then lager in the bottle.

Fast lager method:
Day 1: Warm pitch yeast @62F
Day 2-5: Drop temp to 54F as soon as bubbling starts or krausen is forming:
Day 6-8: Raise temp to 65F for a diacetyle rest
Day 9: When gravity has stabilized, cold crash

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  • Last Updated: 2026-08-08 19:59 UTC