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03D2. Czech Dark Lager

156 calories 18 carbs
Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 156 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Monday August 21st 2017
1.047
1.014
4.32%
38.48
27.4
5.25
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.50 lb German - Floor-Malted Bohemian Pilsner Dk6.5 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 68.9%
1 lb German - CaraMunich III1 lb CaraMunich III - (late addition) 34 57 10.6%
1 lb American - Victory1 lb Victory - (late addition) 34 28 10.6%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 7.9%
3 oz German - Carafa III3 oz Carafa III 32 535 2%
9.44 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 29.53 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 8.94 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
25.6 qt Strike Water (Pilsner & Melanodin) Temperature 136.5 °F 20 min
qt Protein Rest Infusion 131 °F 15 min
qt Alpha-Amylase Rest Temperature 145 °F 35 min
qt Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out (CaraMunich & Caraf) Temperature 170 °F 20 min
21.2 qt Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
8.55 g Phosphoric acid Water Agt Sparge 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
6.50 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 425 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner malt:
Protein rest (122-131F 15 min)

CaraMunich:
Add after mash-out, during vorlauf.

De-husked Carafa:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.

Aroma:
Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low, spicy hop aroma is optional. Low diacetyl and low fruity esters (plums or berries) may be present.

Appearance:
Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.

Flavor:
Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate and coffee may also be present, with very low to moderate roast character. Spicy hop flavor can be moderately-low to none. Hop bitterness may be moderate to medium-low but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop-forward. Low to moderate diacetyl and light plum or berry esters may be present.

Mouthfeel:
Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions.

Comments:
This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance.

History:
The U Fleků brewery has been operating in Prague since 1499. Many small, new breweries are brewing this style.

Characteristic Ingredients:
Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water, Saazer-type hops, Czech lager yeast. Any fruity esters are typically from malt, not yeast.

Style Comparison:
The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop character (aroma, flavor, and/or bitterness).

Vital Statistics:
OG: 1.044 – 1.060
FG: 1.013 – 1.017
ABV: 4.4 – 5.8%
IBUs: 18 – 34
SRM: 14 – 35

Commercial Examples:
Bohemian Brewery Cherny Bock 4%, Budweiser Budvar B:Dark tmavý ležák, Devils Backbone Morana, Kout na Šumavě Koutský tmavý speciál 14°, Notch Černé Pivo, Pivovar Březnice Herold, U Fleků Flekovský tmavý 13° ležák

Tags:
standard-strength, dark-color, bottom-fermented, lagered, central-Europe, traditional-style, dark-lager-family, balanced

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  • Last Updated: 2019-10-28 21:39 UTC
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