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The recipe is big for a Czech pale lager, and it’s actually 14 degrees instead of the usual 12 degrees, but it’s drunk well below that temperature, allowing its floor malts and generous Saaz hops to shine.
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whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.057
FG: 1.014
IBU: 49
Alcohol degree: 5.8%
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whole grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.057
FG: 1.014
IBU: 49
Alcohol degree: 5.8%
[PAYWALL]
malt/grain bill
10.4 lb (4.7 kg) Czech Floor Malt Pilsner
Acid malt 227 g (8 oz)
Hop and additional schedule
2 oz (57 g) Saaz in 60 minutes [26 IBUs]
2 oz (57 g) Saaz in 30 minutes [20 IBUs]
After 10 minutes, add 1 teaspoon (5ml) of Irish moss.
1 oz (28 g) Saaz in 5 minutes [3 IBUs]
1 oz (28 g) of Saaz in Flameout/Whirlpool
yeast
Wyeast 2001-PC Pilsner Urquell or Wyeast 2124 Bohemian Lager
direction
Mill the grains and mash for 90 minutes at 152°F (67°C). It recirculates until the stream is clear and then flows into the kettle. Depending on evaporation rate, sparge and refill as needed to obtain approximately 6.5 gallons (25 liters) of wort. Boil for 60 minutes, adding hops and fining according to schedule. Once it boils, do the swirl step. Stir or recirculate to create a vortex, add swirl hops, and let steep for 15 minutes. It is then cooled to about 50°F (10°C), fully aerated, and loaded with healthy yeast. Ferment at 52°F (11°C) for 7 days, then raise the temperature to 67°F (19°C) and rest for 7 days. Once fermentation is complete and gravity has stabilized, crash to 35°F (2°C) and lager for at least 2 weeks.Bring the package and carbonate to approximately 2.5 volumes of CO2.
Brewer’s Notes
I’ve probably made a dozen different versions of this beer, but I’ve had a hard time getting the full aroma and flavor of Saaz. Finally, I found that replacing some of the Saaz with Styrian Goldings really helped amp up the herbal flavor I associate with Saaz. For this recipe, I’m using all Saaz, but feel free to experiment with other Noble hops you add later.
