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Scallywag Czech Dark Lager

 

An interesting addition to the 2015 BJCP Guidelines is the Czech Lager Category (category 3). 

The 2008 Guidelines had a Bohemian Pilsener in Category 2 — Pilsner. My Ello Poppet Czech Pilsner was in that category. 

Now, the Czech Lager Category has Czech Pale Lager, which basically corresponds with the Bohemian Pilsener. But now, there are also Czech Premium Pale Lager, Czech Amber Lager, and Czech Dark Lager styles. 

I am a big fan of the Bohemian or Czech Pils style beers. I thought I should brew a darker lager in this category as well.

Basically, I started with the My Ello Poppet Czech Pilsner recipe that I've made a few times and added darker malts to bring the color up. I also adjusted the hops. The resulting recipe doesn't really resemble Ello Poppet at all.

It should be rich, dark, and hoppy. It isn't real high in alcohol, and it is lager-clean so it should be very easy drinking. The bitterness ratio is fairly low despite the hoppiness. 

I think this will be a great beer to drink over the winter months.

Scallywag Czech Dark Lager --- Batch 1

Style Czech Dark Lager Batch Size 5.50 gal
Type All Grain Boil Size   8.00 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.050 SG Estimated FG 1.012 SG
Recipe Bitterness 23.4 IBUs (Rager) Alcohol by Volume 5.0 %
BU : GU   0.467        
Recipe Color 22.5 SRM
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 68.3 %
2 lbs Munich Malt - 30L (30.0 SRM) Grain 3 19.5 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 4 7.3 %
8.0 oz Blackprinz (500.0 SRM) Grain 5 4.9 %
0.250 oz Magnum [12.70 %] - First Wort 90.0 min Hop 6 13.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
1.000 oz Hallertauer [3.80 %] - Boil 5.0 min Hop 9 2.4 IBUs
1.000 oz Tettnang [3.90 %] - Boil 5.0 min Hop 10 2.5 IBUs
0.500 oz Perle [8.50 %] - Boil 5.0 min Hop 11 2.7 IBUs
0.500 oz Saaz [3.70 %] - Boil 5.0 min Hop 12 1.2 IBUs
0.500 oz Select Spalt [4.75 %] - Boil 5.0 min Hop 13 1.5 IBUs
2.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] Yeast 14 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.81 qt of water at 163.7 F 152.0 F 60 min


Batch sparge with 2 steps (2.03gal, 4.00gal) of 168.0 F water

Recipe Notes
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Hydrate yeast.
Brew with single infusion mash. Add finishing hops in hop sacks and leave them in for wort cooling.
Cool as close to 50 degrees as possible, using ice bath around fermentor if necessary.
Ferment for 2 weeks at as close to 55 degrees as possible.
Carb in keg.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.041 SG)   Pre-boil Vol   (8.00 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Comments:
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