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Czech Dark Lager - Braumeister 20L

162 calories 17 carbs
Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Calories: 162 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Saturday March 26th 2016
1.049
1.012
4.81%
30.49
60.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 48.1%
1.5 kg German - Munich Light1.5 kg Munich Light 37 6 36.1%
200 g German - CaraMunich III200 g CaraMunich III 34 57 4.8%
300 g German - Carafa II300 g Carafa II 32 425 7.2%
100 g German - Carafa III100 g Carafa III 32 535 2.4%
60 g Acidulated (BestMälz)60 g Acidulated (BestMälz) 36 3 1.4%
4.16 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 90 min 21.04 25%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 5.29 37.5%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 20 min 4.17 37.5%
 
Mash Guidelines
Amount Description Type Temp Time
28 L Strike Temperature 50 °C 10 min
L Mash Beta Infusion 64 °C 40 min
L Mash Alpha Infusion 70 °C 40 min
3 L Mash out Sparge 78 °C 10 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 5 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Budvar Lager 2000
Amount:
1
Attenuation (avg):
73%
Flocculation:
Med-High
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-01-13 23:29 UTC
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