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Czech Dark Lager

166 calories 16.8 g 330 ml
Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 75 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.055 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created Sunday December 25th 2022
1.054
1.013
5.4%
28.6
26.3
5.4
6.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.57 kg Weyermann - Barke Pilsner Malt1.56979 kg Barke Pilsner Malt 3.10 € / kg
4.87 €
37.03 1.75 61.8%
0.38 kg Weyermann - Barke Munich Malt0.383558 kg Barke Munich Malt 3.25 € / kg
1.25 €
37 8 15.1%
0.23 kg Weyermann - Caramunich Type 20.232421 kg Caramunich Type 2 34 45 8.4%
0.16 kg BE - Biscuit Malt0.157805 kg Biscuit Malt 2.89 € / kg
0.46 €
35 23.04 7.1%
0.12 kg Weyermann - Carafa II0.122742 kg Carafa II 31.5 415 4.1%
0.10 kg Thomas Fawcett - Pale Chocolate Malt0.101605 kg Pale Chocolate Malt 32.2 230 3.5%
2.57 kg / 6.57 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 16.18 32.8%
24 g Saaz24 g Saaz Hops Pellet 3.5 Boil 15 min 9.63 39.3%
17 g Saaz17 g Saaz Hops Pellet 3.5 Boil 5 min 2.74 27.9%
61 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
9.5 L Infusion 66 °C 60 min
6.4 L Sparge 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Epsom Salt Water Agt Mash 1 hr.
1.90 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 240 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 3 18 63 32 16
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 12C for 7 days, then raise the temperature to 16C and hold for another week.
Lager for 4 weeks.
Bottle or keg at 2.4 vol of CO2.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-12-25 14:09 UTC
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