Hoppy Goldberg Beer Recipe | All Grain Czech Premium Pale Lager | Brewer's Friend
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Hoppy Goldberg

157 calories 16.4 g 330 ml
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-finback-crispy-town/?utm_source=drip&utm_medium=email&utm_campaign=CBB+10.10.23+EDIT&utm_content=Recipe%3A+Finback+Crispy+Town
Created: Wednesday October 11th 2023
Amount Fermentable Cost PPG °L Bill %
4.50 kg Viking - Pilsner Malt4.5 kg Pilsner Malt 37 1.9 87.7%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 2.2 3.9%
0.25 kg Viking - Carabody0.25 kg Carabody 10 2.66 4.9%
0.18 kg Weyermann - Carapils0.18 kg Carapils 34.5 2.1 3.5%
5.13 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Blanc15 g Hallertau Blanc Hops Pellet 10 Boil 60 min 19.92 15.8%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Whirlpool at 90 °C 5 min 3.24 21.1%
15 g Saaz15 g Saaz Hops Pellet 3.5 Dry Hop at 20 °C 2 days 1.25 15.8%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Dry Hop at 20 °C 2 days 1.61 15.8%
30 g Motueka30 g Motueka Hops Pellet 7 Dry Hop at 20 °C 2 days 5 31.6%
95 g / 0.00
Lallemand - LalBrew NovaLager™
2 Each
Attenuation (custom):
Optimum Temp:
10 - 20 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 156.5 g       Temp: 21 °C       CO2 Level: 2.7 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator

Hoppy Pilsner!

Mill the grains and mash at 156°F (69°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and steep 10 minutes. Chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C). When the gravity has dropped below 1.020, raise the temperature to 60°F (16°C). When fermentation is complete and gravity has stabilized, do a forced diacetyl test. Once it passes (usually around Day 14), drop the temperature by 4°F (~2°C) per day—adding dry hops at 40°F (4°C)—until the beer reaches 32°F (0°C). Drop hops or rack, lager for 2 weeks, then package and carbonate to about 2.7 volumes of CO2.

Chit malt will ensure you have great head retention—it’s worth it. We use New York City water, which is very soft—like in Plzeň!—and modify it lightly with gypsum and calcium chloride. Feel free to swap out the dry hops to your liking; we prefer a mix of New and Old World hops. In fact, we have other “Crispy” iterations with different dry hops; one called Crispy Morning will be the lineup’s core going forward.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-16 10:24 UTC
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