Description
CZECH LAGER
| Est Batch Size: 10 Ltr | Est Bitterness: 32 IBU | Est Color: 8 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 12.5 L | Boil Time: 60 min End of Boil Vol: 11.50 L Final Bottling Vol: 9 L | Fermentation: Lager, Single Stage Efficiency: 70.00 % |
Prepare for Brewing
- Hydrate yeast with 290 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 14 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 2.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 87.0 % | 1.30 L |
| 0.20 kg | CHÂTEAU MUNICH (25.0 EBC) | Grain | 2 | 8.7 % | 0.13 L |
| 0.10 kg | CHÂTEAU ACID (9.5 EBC) | Grain | 3 | 4.3 % | 0.07 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 14 L of water at 72.6 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 12.5 L
- Estimated pre-boil gravity is 11 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Saaz [3.30 %] – Boil 60.0 min | Hop | 4 | 20.2 IBUs | – |
| 10.00 g | Saaz [3.30 %] – Boil 40.0 min | Hop | 5 | 7.1 IBUs | – |
| 5.00 g | Saaz [3.30 %] – Boil 30.0 min | Hop | 6 | 3.1 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 7 | – | – |
| Steeped Hops | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 10.00 g | Saaz [3.30 %] – Steep/Whirlpool 10.0 min, 90.2 C | Hop | 8 | 1.5 IBUs | – |
- Estimated Post Boil Vol: 11.50 L and Est Post Boil Gravity: 12.5 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AEB FERMOLAGER W (AEB #FERMOLAGER) | Yeast | 9 | – | – |
- Measure Actual Original Gravity _______ (Target: 12.5 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (14.00 days at 12.2 C ending at 12.2 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 10 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: ___________ – Carbonation: Bottle with 50 g Table Sugar
- Age beer for 30.00 days at 15.6 C
- Drink and enjoy!
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