Category Archives: Czech

Czech Dark Lager eBIAB 1

Beer 6 of 12 for my Skirmish in the Triad run of beers. ¬†I’m now beginning to question my sanity ūüôā ¬†Half way there and I feel like every night I’m doing something beer related. ¬†Or at least that’s what my wife keeps telling me! ¬†For NHC this year I have 7 beers planned and i’ll send the best of those and i’m brewing all of those for the skirmish so i can get a dry run in and get feedback and make some adjustments. ¬†My first Best of Show was with a Czech Pale Lager so I thought I’d give it’s darker cousin a try. ¬†It’s a new style to the BJCP 2015 guidelines and a bit hard to dig up any example recipes. ¬†The best I found were in Gordon Strong’s Modern Homebrew Recipes. ¬†There are two and after going through the guidelines I picked the one that is similar to U Flek and then messed with it a bit.

Recipe Info

Recipe: czech dark ebiab 1
Style: Czech Dark Lager 3D BJCP 2015
Date: 08-14-2016

Recipe

Guideline Min

Guideline Max

OG

1.050

1.044

1.060

FG

1.010

1.013

1.017

Color

29.1

14.0

35.0

ABV

5.2

4.4

5.8

IBU

29.0

18.0

34.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 13.125 Lbs
Thickness: 1.96 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.93 G
Volume: 9.98 G
Temp: 131.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 7.75 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

6.500 Lb

50.0 %

Pilsen (BestMälz)

78.3

1.5

4.000 Lb

30.0 %

Munich (BestMälz)

76.1

7.6

2.000 Lb

15.0 %

Caramunich III (Weyermann)

73.0

56.8

0.625 Lb

5.0 %

Carafa Special III (Weyermann)

65.0

525.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Magnum

12.0

60 mins

Boil

26.0

1.0 Oz

Saaz

3.8

5 mins

Boil

2.0

Yeast

Amount

Name

1.000 unit

Czech Budejovice Lager White Labs WLP802

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.38

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

71

3

21

124

24

46

Sparge

0

0

0

0

0

0

Final

98

4

29

172

33

64

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 9.000 G
Percent RO / Distlled: 0 %
Water Used: 9.000 G

Mash Water Adjustments

Calcium Chloride: 8.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

Mash

131f 15 mins
147f 30 mins
158f 30 mins
168f 10 mins

8/23/16 1.5L start of WLP800 (they didn’t have 802)
8/25/16 normal brewday but used new colorado brewing system’s hard sided basket. ¬†went well. ¬†og a hair high. ¬†wort does look a bit clearer in the fermenter.
8/26/16 @ 8am thin kreusen and slow bubbling started
8/27/16 thin kreusen and steady bubbling
8/28/16 1/4″ kreusen and steady bubbling
8/29/16 ditto
9/3/16 ~5 sec between bubbles
9/4/16 ditto
9/5/16 ditto
9/8/16 looks done
9/15/16 moved to keg to lager FG 1.016 pH 4.34
tasting really good.  nice dark malt character.  nice hop character.  clean lager.  clarity is bad but thats expected.  very promising.
10/9/16 gelatin added
10/11/16 racked to serving keg

i really like this beer. ¬†i don’t have a good example to compare it to but it is a nice beer. ¬†judges seemed to like it at the skirmish in the triad where it placed 2nd.

cd_dp1m cd_dp2m

Czech Pale Lager eBIAB 2

My third NHC beer.  Very similar to my first attempt at this beer but I went with all Weyermann malts this time and upped the Saaz by 50% in the 10 min and whirlpool additions.  I also switched to the pilsner urquell strain.

BrewDesign

Recipe Info

Beer Name: czech pale lager ebiab 2
Style: Czech Pale Lager

 

Style

Original Gravity: 1.043
Final Gravity: 1.014
Color: 4.2
Alcohol: 3.8 %
Bitterness: 37.3 IBUs

Brewery

Efficiency: 70
Attenuation: 68

Mash

Mash Fermentable Weight: 10 Pounds
Mash Thickness: 2.4 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8 Gallons
Mash Volume: 8.8 Gallons
Strike Water Temp: 164 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.036
Predicted Mash Run-off Volume: 7.1
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
9 90.0 Weyermann Pilsner; German 80.0 1.8
.5 5.0 Weyermann Carared 74.0 19.5
.5 5.0 Weyermann Wheat Malt; Pale 82.0 2.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.4 Magnum Pellets 13.2 60 First Wort 19.1
1 Saaz Pellets 3.0 30 Boil 8.3
1.5 Saaz Pellets 3.0 10 Boil 5.9
1.5 Saaz Pellets 3.0 15 Whirlpool 4.0

Yeast and Friends

Amount (Milliters) Name
1 vial wlp 800 pilsner lager yeast or wyeast 2001 urquell

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 125 grams
Starter Size: 1.25 litersSalt and Acid adjustments:

Mash Salts:
Calcium Chloride: 7.0 gram

Mash Acid:
Lactic Acid: 3.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.45

Mash Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0

Boil Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0

mash @ 156F 60 min
168F 10 min

cool to 45, oxygenate for 1.5 mins and pitch and raise to 50 over 24 hours, hold for total of 2 weeks. over 2 days raise to 60F and hold through total of 3 weeks. rack to clean keg and lager for 2 weeks at 35. add gelatin and lager for 1 more week. rack to clean keg, force carb and serve.

gelatin is 1/2 tsp in 1/4 of water heated in microwave to 180 by heating 10 secs at a time.

Forced Carbonation
Keg Temperature: 41 F
Volumes of CO2: 2.5
Set Keg Pressure to: 12.8 psi

1-8-16 make 1.5L starter of wlp800
1-11-16 regular brewday.  pitched @ noon
1-12-16 kreusen starting but no bubbling.  must be a leak but had a hard time finding.  adjusted some clamps and and bubbling finally started.
1-13-16 nice 1″ kreusen and slow steady bubbling
1-14-16 ”
1-15-16 ”
1-16-16 starting to slow a bit
1-18-16 ~2 sec
1-19-16 ~4 sec
1-20-16 ~6 sec starting to drop clear
1-21-16 no bubbling
1-31-16 racked to lagering keg.  FG 1.016 pH 4.34  tastes and smells great.  very promising!
2-18-16 gelatin (1/2 tsp + 1/4 cup filtered water microwaved to 180F)
2-20-16 racked to clean serving keg.  set to 30 psi for 24 hours @ 38F then set to 12 psi
3-5-16 bottled off 6

not sure how i feel about this beer. ¬†it is really good and hits all the style markers but there is a whisper of diacetyl which i’m not a fan of. ¬†i think it can do well in competition but not sure it is my thing.

NHC 2016 results:
It scored a 32 and its marked as 2nd in it’s flight but did not go to mini-BOS. ¬†the judge complaints are harshness from oversparging and overly bitter. ¬†i didn’t get either of these from this beer and they didn’t mention what i was noticing (diacetyl) so not sure what to make of it. ¬†kinda hard to oversparge BIAB ūüôā ¬†I guess I could tune down the bitterness but i really think it is spot on if not a hair low. ¬†I think these comments are going to be ignored. ¬†Scoresheets:

cz_nhc1 cz_nhc2

Colonial Cup results:
We have a winner! ¬†Not only a winner in category but BOS! ¬†Kinda surprised since I wasn’t sure what to make of this beer but when I drink it next to a pilsner urquell it hits all the czech pils notes – a little sweetness, a hint of diacetyl and a nice solid but pleasant saaz character. ¬†This recipe came from a BOS recipe that gordon strong gave out so I’m thinking it’s a pretty good recipe ūüôā ¬†Scoresheets:

cp_1 cp_2

Czech Pale Lager eBIAB 1

My first lager on the new eBIAB system. ¬†We’ll see how it goes. ¬†Another beer that I think will be one of my NHC 2016 entries. ¬†Great “Style Profile” write-up by Gordon Strong May-June 2015 BYO on this style was my inspiration and where I got this recipe:

BrewDesign

Recipe Info

Beer Name: czech pale lager ebiab 1
Style: Czech Pale Lager
Date: 5-5-2015

Style

Original Gravity: 1.042
Final Gravity: 1.011
Color: 4.1
Alcohol: 4.1 %
Bitterness: 31.8 IBUs

Brewery

Efficiency: 70
Attenuation: 75

Mash

Mash Fermentable Weight: 9.8125 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.91 Gallons
Mash Volume: 7.69 Gallons
Strike Water Temp: 164.7 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.032
Starting Boil Volume: 7.875
Boil Duration: 90 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
8.75 89.2 Weyermann Pilsner; German 80.0 1.8
.4375 4.5 Weyermann Carared 74.0 19.5
.375 3.8 Weyermann Wheat Malt; Pale 82.0 2.0
0.25 2.5 Weyermann Acidulated Malt 78.7 2.3

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.25 Magnum Pellets 15.2 90 First Wort 15.1
.75 Saaz Pellets 3.0 30 Boil 6.4
1 Saaz Pellets 3.0 10 Boil 4.0
.3 Magnum Pellets 15.2 10 Boil 6.2
1 Saaz Pellets 3.0 0 Boil 0.0

Yeast and Friends

Amount (Milliters) Name
1 vial Wyeast Labs 2633 Octoberfest Lager Blend

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 110 grams
Starter Size: 1.1 liters

Salt and Acid adjustments:

Mash Salts:
Calcium Chloride: 6.0 gram

Mash Acid:
Acidulated Malt: 4.0 oz

Sparge/Boil Salts:

Predicted Mash pH of: 5.40

Mash Ions (ppm):
Ca: 69.6 Mg: 3.0 Na: 21.0 Cl: 121.8 So: 24.0

Boil Ions (ppm):
Ca: 55.5 Mg: 3.0 Na: 21.0 Cl: 96.9 So: 24.0

mash @ 156F -> mash water @ 161F.

cool to 45, oxygenate for 2 mins and pitch and raise to 50 over 24 hours, hold for total of 3 weeks. rack to clean keg and lager for 3 weeks at 35. add gelatin and lager for 1 more week. rack to clean keg, force carb and serve. gelatin is 1/2 tsp in 1/4 of water heated in microwave to 180 by heating 10 secs at a time.

Forced Carbonation
Keg Temperature: 41 F
Volumes of CO2: 2.5
Set Keg Pressure to: 12.8 psi

One big variance is my Homebrew Shop didn’t have 2633 so I settled on 2308 Munich Lager which I’ve used numerous times before and I really like it for more balanced lagers (no super malty, not super hoppy) and although this beer is hoppy it should have a soft edge which I’m hoping this yeast will provide.

10/24/15 made 1.2L / 120g DME starter w/ 1/4 tsp of yeast nutrient
10/26/15 normal brewday.  cooled to 45F pitched at 12:30pm @ 49F and set to raise to 50F over 24 hours and hold for 2 weeks than raise 5F a day for two days to 60F and hold till ready. (~3 weeks total)
10/27/15 slow steady bubbling
10/28/15 nice 1″ kreusen and soild bubbling
10/29/15 ditto
10/31/15 kreusen is dropping and bubbling is slowing but still steady
11/1/15 no kreusen ~2 sec apart
11/5/15 ~2sec still
11/7/15 no bubbling
11/10/15 raised to 60F for diacetyl rest over 2 days and bubbling started back up very slow
11/16/15 racked to keg and put in lagering fridge @ 35F  FG 1.016
really nice.  very clear in carboy.  nice malth w/ a little diacetyl -> very low.  a good amount of sulfur.  solid bitterness w/ nice classic saaz hop flavor and aroma.  very promising!  there were 4.5 gallons in fermenter so about 4 gallons into lagering keg.
12/7/15 racked to keg and put @ 30psi @ 40F.  will lower tomorrow to 14 psi.
12/10/15 carb is already good.  beer has good clarity with just a little haze.

vs. pilsner urquell (side by side tasting)

aroma: PU has more saaz hop aroma as well as a bit more malty sweetness in the aroma a little diacetyl.  close but PU has a bit more hop and malt character

flavor: similar to aroma.  PU has a bit more saaz flavor and malty sweetness.  mine has a hair more mineral edge РPU is very soft.  PU is a hair more bitter.

appearance: PU is clearer but close in color and head

mouthfeel: mine is a bit thinner but it is also a smaller beer so i think that is OK

overall: in the right vein but up saaz 50% in late additions, up IBUs by 5 and work on improving the malt character.

Bohemian Pilsner 2

New Year, New Brew! ¬†It’s the last of my NHC beers. ¬†I’m getting a bit nervous since I’m not sure I have 3-4 really solid beers. ¬†Hopefully this one will turn out well! ¬†I did my normal research – Brewing Classic Styles, old NHC winners and reread the Bohemian Pilsner section in the Classic Style series. ¬†In the end I remembered an old Annie Johnson interview on The Brewing Network where she talked about winning a Pilsner Urquell clone competition so I thought that would be a good start. ¬†Her recipe (scroll down to “this budvar’s for you” ) is a decoction so I basically took her recipe but added some Munich Dark to get a bit of a decoction character and to darken it up to get it from straw to gold (hopefully). ¬†Since I’m repitching German Lager (White Labs 830) rather than a Czech strain I added a bit of Carapils to round it out. ¬†I wanted to use all Czech Saaz but my homebrew shop only had 4 oz so I used Warrior for bittering. ¬†This is my last brew on the old propane setup before starting on my new Electric BIAB so it was a little sad. ¬†I’m sure I’ll use the old rig again but probably not nearly as often. ¬†Brew day was pretty standard. ¬†I actually hit all my numbers which is pretty much unheard of. ¬†No adjustments necessary. ¬†Maybe that’s bad ūüôā

Bohemian Pils 2
2-B Bohemian Pilsener

Size: 7.5 gal
Efficiency: 95.0%
Attenuation: 75.0%

Original Gravity: 1.052 (1.044 – 1.056)
Terminal Gravity: 1.013 (1.013 – 1.017)
Color: 3.39 (3.5 – 6.0)
Alcohol: 5.13% (4.2% – 5.4%)
Bitterness: 41.7 (35.0 – 45.0)

Ingredients:
10.25 lb (87.2%) Best Malz Pilsen Malt – added during mash
.75 lb (6.4%) Best Malz Munich Malt Dark – added during mash
.5 lb (4.3%) Briess Cara-Pils¬ģ Malt – added during mash
4 oz (2.1%) Weyerman Acidulated Malt – added during mash
.60 oz (13.0%) Warrior¬ģ (15.7%) – added during boil, boiled 60 m
1 oz (21.7%) Czech Saaz (3.6%) – added during boil, boiled 30 m
1 tsp Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 m
1.5 oz (32.6%) Czech Saaz (3.6%) – added during boil, boiled 10 m
.75 tsp Wyeast Yeast Nutrient
1.5 oz (32.6%) Czech Saaz (3.6%) – added during boil
500 mL White Labs WLP830 German Lager

Notes
mash salts:
2.2g Gypsum
2.2g CC

sparge salts:
5g Gypsum
5g CC

acidify sparge to below 5.8 (~10ml of 10% phosphoric in 10G of water)

should give mash pH of 5.4 -> was 5.2

11.75 lb of grain
1.5 qt/lb = 17.625 quarts = 4.4 gallons
mash @ 154
mash in water temp 165.5 but have been hitting low so going 14F over at 168 to see how that goes. -> did 169 and hit 153 and dropped over an hour to 150

pitch @ 48 (actually pitched at 49) and ramp to 50 over 2 days then hold to day 14 -> ramp 5 degrees a day to 60 and hold till day 21 -> rack to keg and drop 2 degrees a day to 38 and lager for one month.  rack to clean keg and force carb to 2.5 volumes.

1/5/15 brew day.  pitched @ 1 pm ~500ml of thick slurry at 49F
1/6/15 @8am no activity
@2pm no activity but a little kreusen forming.  leak?
@10pm no activity but definitely a kreusen forming.
1/7/15 @ 7am no activity but 1/2″ kreusen so definitely a leak. ¬†took apart carboy cap and retightened and started to bubble.
1/9/15 @ 8am still 1/2″ kreusen and strong bubbling
1/10/15 @ 4pm same but seems to have slowed a bit
1/11/15 still steady bubbling w/ kreusen but slowed a bit more
1/12/15 kreusen started to drop
1/13/15 slowed a bit more.  yeast seems to have started to drop
1/14/15 kreusen dropped.  bubbling ~ every 5 secs
1/17/15 no activity dropped fairly clear
1/26/15 transferred to keg
FG – 1.014 pH – 4.37 ( a bit low but not bad)
aroma Рherbal / spicy hops.  low grainy malt.  a hint of sulfur
apperance Рa yeasty sample from bottom so hazy.  gold in color?
flavor Рbitter but not overwhelming.  similar to aroma but yeasty.  clean.  no off flavors other than a bit of sulfur that should lager out.