| BJCP Style | Czech Dark Lager - 3D |
|---|---|
| Type | All Grain |
| Profile | Aroma: Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low, spicy hop aroma is optional. Low diacetyl and low fruity esters (plums or berries) may be present. Appearance: Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head. Flavor: Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate and coffee may also be present, with very low to moderate roast character. Spicy hop flavor can be moderately-low to none. Hop bitterness may be moderate to medium-low but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop-forward. Low to moderate diacetyl and light plum or berry esters may be present. Mouthfeel: Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions. Comments: This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance. |
| Batch Size | 12.0 L |
| Mash | 66.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 32.2 IBUs |
| EBC | 27.7 EBC |
| OG | 1.046 SG (Est. 1.057 SG) |
| FG | 1.010 SG (Est. 1.014 SG) |
| ABV | 4.7 % (Est. 5.8 %) |
| Std drinks | 1.2 per 330ml stubby 2.8 per 750ml longneck 1.1 per middy 1.6 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Gladfield Pilsner Malt | 2.50 kg | 3.8 EBC | 86.21 % | |
| Crystal, Medium (Simpsons) | 0.40 kg | 178.5 EBC | 13.79 % | |
| Total grain bill | 2.9 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Perle | 19.00 g | 40.0 mins | Boil | 4.8% |
| Saaz | 8.13 g | 0.0 mins | Boil | 3.8% |
| Perle | 15.00 g | 3 days | Dry Hop | 4.8% |
| Total hops | 42.13 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| WLP833 - German Bock Lager | White Labs | Lager | 73.0 % | 8.9 C - 12.8 C |
| #05 Brewed 19/05/19 Pitched 21/05/19 @11.n @11deg until ~1.028 (4-14 days) Diacetyl rest 01/06/19 @18.5 @18deg, with dry hop, until FG reached (~4-10 days). @0deg for 3-5 days. Desired CO2 = 5.3g/lt = 78g sugar 11/06/19 Bottled, 78g sugar -11x 750ml Longecks =8.25L, racked to secondary, no sediment http://brulosophy.com/methods/lager-method/ |