Czech Pale Lager
#1
Posted 25 May 2017 - 12:26 PM
#2
Posted 25 May 2017 - 12:31 PM
#3
Posted 25 May 2017 - 12:34 PM
I think it looks spot on. For grist I would do something very similar... pils, Vienna, carapils and/or carafoam and/or carahell. I would hop it identically and the water seems good for the style. On my cue, unleash hell!!
Whoa .. Ken and I agreeing on a hop bill! Did you just feel the Earth stop moving for a second? I know I did
#4
Posted 25 May 2017 - 12:39 PM
There was a small tremor here. Also, the 2278 makes a great Czech beer. I know I've mentioned this before but it drops like a rock so you will have a clear beer too. Cheers.Whoa .. Ken and I agreeing on a hop bill! Did you just feel the Earth stop moving for a second? I know I did
#5
Posted 25 May 2017 - 12:40 PM
There was a small tremor here. Also, the 2278 makes a great Czech beer. I know I've mentioned this before but it drops like a rock so you will have a clear beer too. Cheers.
I am really looking forward to this beer!
#6
Posted 25 May 2017 - 01:08 PM
#7
Posted 25 May 2017 - 01:25 PM
#8
Posted 25 May 2017 - 03:20 PM
#9
Posted 25 May 2017 - 03:43 PM
#10
Posted 25 May 2017 - 07:06 PM
#11
Posted 25 May 2017 - 07:29 PM
I almost started a thread about tasting your raw ingredients as I am extremely particular about my malt character. It should have more sweetness than huskiness. Mushroomy flavored malt will not make a great beer. Grape nuts, honey, bread are what I look for.
On the hops you can use my bottle hop bag method to make sure they are good. Should give nice spicy herbal flavor after being added to cold beer and placed back in the fridge after 3-4 days.
I should have learned to trust my tastebuds on raw ingredients long ago. My lame duck noble pellets left lame duck flavor when added as bottle hops. Fresh saaz leaf popped after a few days in the bottle.
#12
Posted 25 May 2017 - 07:38 PM
I'd do more hops in the 15/5time. Prolly 1.5/1.5 oz 15/5 and drop wp to 1.5. I dont get the resiny character I want with small midboil hops.
I almost started a thread about tasting your raw ingredients as I am extremely particular about my malt character. It should have more sweetness than huskiness. Mushroomy flavored malt will not make a great beer. Grape nuts, honey, bread are what I look for.
On the hops you can use my bottle hop bag method to make sure they are good. Should give nice spicy herbal flavor after being added to cold beer and placed back in the fridge after 3-4 days.
I should have learned to trust my tastebuds on raw ingredients long ago. My lame duck noble pellets left lame duck flavor when added as bottle hops. Fresh saaz leaf popped after a few days in the bottle.
Thanks, that is helpful. I am really in the dark with regards to hopping these beers. Any thoughts on the water?
#13
Posted 25 May 2017 - 07:41 PM
Thanks, that is helpful. I am really in the dark with regards to hopping these beers. Any thoughts on the water?
I just noticed it and was about to add. Bump the calcium up to 50ppm using calcium chloride. It will help lower mash pH slightly which I shoot for ~5.2-5.3. The rest looks good.
#14
Posted 26 May 2017 - 06:28 AM
Drez, I feel like I',m picking you to death but I noticed your OG is a little low for a standard SvÄ›tlý Ležák. You should be 11-12.5 plato if shooting for something along the lines of Pils Urquell. Their low gravity light beer is called SvÄ›tlé VýÄepnà and is 8-10 plato.
Here's some good info on Světlý Ležák.
"4.4 - 5% (11-12.5° Plato)"
"The classic Czech pale lager style. The name means the same as "Helles Lagerbier" in German. Individual beers vary greatly, from sweetish and malty (like Pilsner Urquell) to dry and hoppy (Budvar). One thing they all have in common is being heavily hopped with good quality aroma hops (such as Saaz). Beers in this style should be lagered for 2-3 months before sale."
httpss://www.europeanbeerguide.net/czecintr.htm
#15
Posted 26 May 2017 - 07:20 AM
#16
Posted 26 May 2017 - 08:26 AM
They make different versions of the same beer, right? I remember being on the train from Vienna to Prague and sitting in the bar car with my wife. They had bottles of Gambrinus that were 10P (I think)... what is that, only 4% or so? Or maybe it was 12P. Not sure but the beer was delicious as was all of the others we tried... Pilsner Urquell, Staropramen, Budvar, some dark lagers they had at U Vejvodu and U Fleku and even the beers we had at a craft brewery (U Tri Ruzi) which featured a Vienna Lager.
Oh yeah they are all simply called "light" (colored) beer with different gravities. Svetly just means light. If he is going to leave it at low gravity I'd ease up on the hops a bit to 1/1/1 oz.
#17
Posted 26 May 2017 - 08:32 AM
mmmmm - beer.
#18
Posted 26 May 2017 - 03:47 PM
#19
Posted 31 May 2017 - 06:49 AM
So, I had to get more pils and all my LHBS had for Continental was Avangard. to bump up the OG a little I added another pound of Vienna so my OG is now 1.048. I will also adjust the hops to 1.5 oz for 15/5/WP. Hope, fingers crossed, to get this one going this weekend.
Oh - I will also take the advice from Chils and add some CaCl. 3ML brings my Ca to 53 and my Cl to 85 while dropping my pH to 5.35.
#20
Posted 31 May 2017 - 06:53 AM
3ml? Or 3 grams?So, I had to get more pils and all my LHBS had for Continental was Avangard. to bump up the OG a little I added another pound of Vienna so my OG is now 1.048. I will also adjust the hops to 1.5 oz for 15/5/WP. Hope, fingers crossed, to get this one going this weekend.
Oh - I will also take the advice from Chils and add some CaCl. 3ML brings my Ca to 53 and my Cl to 85 while dropping my pH to 5.35.
When you have these beers fresh, they are not spiky-harsh with any kind of sulfate character. They're very smooth and any crispness comes from hops so the addition of CaCl to push the beer into that smooth, round area is a good idea, IMO.
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