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Coffee Lager of Doom

159 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mellenoma
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
URL: https://byo.com/stories/issue/item/3244-czech-pale-lager-style-profile
Created Thursday June 29th 2017
1.048
1.013
4.6%
40.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 87%
7 oz Belgian - CaraVienne7 oz CaraVienne 34 20 5.1%
6 oz German - Wheat Malt6 oz Wheat Malt 37 2 4.3%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.6%
138 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 First Wort 0 min 19.28 7.6%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 30 min 8.81 22.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 10 min 5.04 30.3%
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 10 min 7.13 9.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 30.3%
3.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 qt Mash in Temperature 156 °F 90 min
Decoction for 25 minutes Decoction 212 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cold Brew Coffee Flavor Secondary --
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 338 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 cup      
 
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

This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers.

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  • Last Updated: 2017-06-29 00:40 UTC
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