Category Archives: Czech Pale Lager eBIAB 2

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 🙂  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 🙂  Scoresheets:

cp_1 cp_2