Dark Lager Family Archives - Brew Your Own https://byo.com/beer-style/dark-lager-family/ Wed, 08 Oct 2025 16:27:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://byo.com/wp-content/uploads/cropped-byo-site-icon-100x100.png Dark Lager Family Archives - Brew Your Own https://byo.com/beer-style/dark-lager-family/ 32 32 Pivo, Please https://byo.com/articles/pivo-please/ Fri, 08 Aug 2025 22:20:00 +0000 https://byostg.wpenginepowered.com/?post_type=article&p=375153 The Czech Republic has a rich beer history — from the original Pilsner to the hop fields that give us Saaz. Learn more about the most popular Czech beer styles and brewing techniques, the modern beer culture, and the famously frothy Czech beer pours.

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Pivo, Please

By Gordon Strong | Add to Favorites

History of Czech Beer

When American craft brewers discuss influences from other countries’ historical brewing traditions, you can expect them to mention England, Germany, and Belgium. But how many would include the Czech Republic (Czechia)? I have a feeling that many Americans think of Czech beer as just German beer made with soft water and Saaz hops. While those are certainly part of the story, there is a lot more to Czech beer than that.

České pivo (Czech beer) is actually recognized as a protected geographical indication (PGI) within the European Union, which gives it the weight of law. Its definition lists quality parameters, production methods, and ingredient limitations, as well as sensory aspects that distinguish it from other European beers. Not all beer in Czechia meets these criteria, but those that use the protected name certainly do. It’s like a trademark or appellation; it protects the intellectual property of the product, and guarantees that it meets defined quality standards.

While this all sounds like legalese, it does actually provide concrete evidence for something that I have been claiming for a long time — that Czech brewers have a tradition of decoction mashing, and it is an important part of their national beer character. Decoction mashing refers to removing a portion of the mash, typically a third, bringing that portion to a boil for a set time, and remixing it with the main mash to achieve a higher rest temperature The definition of České pivo mandates that a decoction mash (single, double, or triple) MUST be used. We’ll get into the other aspects of the beer, but this is very important.

Classification of Czech Beer

Czechia uses a matrix of color and original gravity (measured in degrees Balling, which is equivalent to degrees Plato and Brix) to classify beers. The colors are světlé (pale), tmavé (dark), and polotmavé (amber, or literally, half-dark). A small number of beers may be described as černé (black), but this is basically a synonym for dark. The gravity classes are known as stolní (table beer, less than 6 °Plato/1.023 OG), výčepní (draft, 7–10 °Plato/1.027–1.040 OG), ležák (lager, 11–12 °Plato/1.044–1.048 OG), and speciální (special, 13 °Plato/1.053 OG and greater). Porter is a subset of special beers that is a dark beer greater than 18 °Plato/1.074+ OG, but there are many other types of strong lager.

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The use of gravity bands to define beers is not uniquely Czech — Germany uses a similar system of schankbier, vollbier, and starkbier. But the Czechs display the gravity more prominently, and often use the number as the name or identifier for the beer. The výčepní and ležák class beers are more commonly found, as are the světlé and tmavé colors.

You’ll notice that “Pilsner” isn’t used as a name of any of these beers, as it is in other countries. In Czechia, Pilsner means Pilsner Urquell, the beer from Plzeň (Pilsen). Similar beers are called světlé ležák, or pale lagers. Judges and brewers outside Czechia commonly call them either Czech Pilsners or Bohemian Pilsners, particularly when trying to distinguish them from German Pils or American Pilsners. As a sidenote, Pilsner is sometimes spelled Pilsener; both are correct. 

The Beer Judge Certification Program (BJCP) differentiates výčepní beers as Czech pale lagers (Style 3A) and ležák as Czech premium pale lagers (Style 3B), avoiding the use of Pilsner as the style name out of respect for the origin of the style. The other defined Czech styles are Czech amber lager (Style 3C) and Czech dark lager (Style 3D). These are a subset of beers made in Czechia, but have been enough to drive interest in commercial brewers making these styles elsewhere.

Two glass mugs of beer, one dark and one light.
Světl (pale) and tmavé (dark) lagers in the výčepní (draft, 1.027–1.040 OG) and ležák (lager, 1.044–1.048 OG) classes are the most common Czech styles.

The Czech styles listed in the BJCP guidelines represent a necessary collapsing of multiple categories of Czech beer to facilitate judging. Just be aware that the defined styles represent ranges of beers, and that multiple types of beer can fit within each category. As with most styles, the range of commercial examples can vary quite a bit, so it’s easy to find examples with differing balances, amounts of bitterness, and varying levels of sweetness or dryness in the finish.

Characteristics of Czech Beer

I tend to talk about Czech beer characteristics in both absolute and relative terms. Absolute when they can be quantified, but relative to German because they are often better known and serve as a useful frame of reference. To me, the biggest sensory difference about Czech beer compared to German is the mouthfeel. Czech beers have a fuller body and finish with a higher unfermented residual extract, which can sometimes be perceived as sweetness. Czechs describe their beer as having a fullness on the palate. On an absolute basis, the body is medium-to-full for many beers.

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Czech beers are generally well-hopped and have a medium to high bitterness (standard-strength lagers can range up to 45 IBUs). The bitterness is not harsh, however, and the impression of bitterness is somewhat tempered by the fuller finish. Czech beer tends to have a higher finishing pH and polyphenol (tannin) level, which can also give a fuller mouthfeel and a reduced crispness.

Paler Czech lagers tend to have a deeper color than similar German beers due to decoction mashing, which often pushes them more into gold and even bronze and away from the straw to yellow colors of German lagers. Dark Czech lagers are rarely black, with dark brownish colors being the norm. Good clarity is prized, particularly in pale lagers. 

Czech beers have a creamy head with a rich, natural foam, and are well carbonated. The foam is often accentuated by the characteristic Czech side pull taps (sometimes called LUKR taps, after the popular LUKR manufacturer that makes them). These taps have a ball valve that allows for a variable flow rate, as well as micro screens that normalize bubble size as the beer is dispensed. These features allow for pours with a varying amount of foam, which customers can request. Compare these to the standard North American beer tap faucet, often known as the Perlick style after the most common premium brand. Read more about the popular Czech pours in the sidebar below.

Check out our story on Czech beer pours for more on why the beer foam matters.

Producing Czech Beer

The ingredients in Czech beer produce much of the character and are specified within the PGI. The gold standard for hops is the Žatec (Saaz) variety and region, although hops from other Czech hop-growing areas are allowed. Whole hops are typically used. Dry hopping (or any cold-side hopping) is not used. First wort hopping — adding hops to the kettle before or during lautering, prior to the wort being brought to a boil — is a technique known to Czech brewers, and is often used to produce a smoother bitterness.

Two women picking hops.
Saaz hops grown in the Žatec region are the most popular among Czech beer styles and are often dried and then used as whole cones in brewing.

Pale malt of the Pilsner type from Czech regions is used. The English influence is present in the kilning methods, which aided in the development of the first pale lagers. As I previously mentioned, decoction mashing is required. Czechs believe that double decoction is preferable to single decoction, but some products (notably Pilsner Urquell) are still triple decocted. Czech malts tend to have lower levels of proteolytic modification, which favors a lower level of attenuation in the finished beer.

Compared to German beers, more caramel and dark malts are used in darker beers with less of a Munich/Vienna-type malt base. Pilsner-type malt (even if called “pale malt”) is the typical base. Richness is gained more through malting and decoction methods, which develop flavor as well as body and color. Roasted malts, when used, tend not to have burnt flavors. Czech beers are all malt; no sugars or adjuncts are used.

Water is described as soft-to-medium hard, with that from Pilsen being quite low in minerals. Bottom-fermenting lager yeast is used, with three common strains being available to Czech brewers. Their yeast strains tend to have lower attenuation than many German strains, and are often described as not being as “clean.” Czech beer can have a threshold buttery character from diacetyl that enhances caramel flavors and body when fresh, but should not have a strong or harsh quality. This profile tends to be desired by Czech consumers.

Czech beer undergoes a two-stage fermentation process, basically fermentation and lagering. The maximum fermentation temperature allowed is 57 °F (14 °C) but is traditionally cooler and slower, often below 50 °F (10 °C). Lagering is conducted at near-freezing temperatures and is often lengthy, until quality parameters are met. Open fermentation is still a technique practiced by many Czech brewers.

Historical Evolution

While there is evidence of brewing in Czechia for more than 1,000 years, modern Czech beer is inextricably linked to the Pilsner origin story. As we all know, Josef Groll first brewed Pilsner Urquell in 1842 in Plzeň, marking the start of popularizing pale lager. Using kilning techniques learned in England (then still the British Empire) and bottom-fermenting lager yeast obtained in Bavaria (then still a kingdom, as Germany didn’t become unified until 1871), local ingredients and Central European methods of the time were used to develop industrial brewing.

Man pours beer from a tab behind a bar in a room full of patrons.
The world-class 13° dark lager brewed by 500-year-old Pivovar U Fleků in Prague is a benchmark for the style.

Czech beer continued to develop and expand in influence in Central Europe as lager brewing became more popular and consumer tastes for paler beer grew. However, modernization in brewing all but ceased in what was then-Czechoslovakia in the late 1930s as it first was occupied by Germany, and later came under communist control until the peaceful Velvet Revolution of 1989.

This unfortunate 40+ years of Czech history did have the effect of creating a kind of time capsule of brewing. Brewing in the Czech Republic of the 1990s resembled Bavarian brewing pre-WWII. This preservation of traditional beer production methods is one important aspect of modern Czech beer. While it is reasonable to see a common origin of German and Czech brewing traditions, the split almost a hundred years ago created differences that are still noticeable today. German brewing modernized and changed, while Czech brewing preserved many of the more historical and traditional ways that distinguish Czech beer today (learn more about Czech beer culture and the influence history has played in the sidebar below).

While there may not be explicit stylistic links between German and Czech beer, I often think about the parallel nature of many styles. Take a German/Austrian style of today and apply the Czech national character to get a modern Czech style: German Pils and Czech pale lager, German dunkel and Czech dark lager, Vienna lager and Czech amber lager, Baltic porter (or possibly doppelbock) and Czech porter. The cited styles, even more so when considering their strength variations, do reflect a national brewing character that is worth understanding and appreciating.

Read our article about industrial lagers in the Czech Republic for more on how the industry has evolved.

Final Comments

Prior to the 2015 BJCP Guidelines update that increased the awareness of traditional Czech styles beyond beers like Pilsner Urquell, it was often hard to find examples of Czech beers in the U.S. You could find some mentions in Michael Jackson’s books, but it was hard to find examples you could buy in stores or brewpubs. I’m happy to see so many U.S. (and elsewhere) craft breweries who are attempting Czech styles, especially those that are either specializing in them or in lager beer production in general.

I had wanted to introduce Czech styles (at least the dark lager) in the 2004 guidelines, but I was met with resistance because they either weren’t being entered in competitions or weren’t available as imports. I’m glad the BJCP has become more of an international organization since that has encouraged the exploration of more world beer styles and a better understanding of brewing traditions of important countries in the development of modern beer.

There is still more Czech beer to explore and understand, and the BJCP guidelines are just hitting some of the highlights at the moment. Don’t let the beer styles defined for homebrew competitions give you an incomplete understanding of the range of Czech beer. Those with a taste for travel can seek out local examples, of course. For those who wish to research further, the writings of Evan Rail, Ron Pattinson, and Jeff Alworth are always informative.

Glass mug of czech pale lager.

Czech Pale Lager

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.012
IBU = 43  SRM = 5  ABV = 4.7%

Ingredients

9.75 lbs. (4.4 kg) Czech Pilsner (Bohemian pale ale) malt
8.6 AAU Czech Saaz hops (first wort hop) (2.25 oz./64 g at 3.8% alpha acids)}
2.9 AAU Czech Saaz hops (60 min.) (0.75 oz./21 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (whirlpool) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast 
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a double decoction mash, with some step mashing. Use enough water to have a moderately thin mash (2 qts./lb.). Mash in the Pilsner malt at 131 °F (55 °C) and hold for 10 minutes. 

Pull the first decoction, resting it at 149 °F (65 °C) for 15 minutes and 162 °F (72 °C) for 15 minutes, before boiling for 15 minutes.  Mix the decoction portion back with the main mash. The mash should now be at 149 °F (65 °C). Allow the mash to rest for 15 minutes.

Pull the second decoction, resting it at 162 °F (72 °C) for 15 minutes, before boiling for 15 minutes.  Mix the decoction portion back with the main mash. The mash should now be at 162 °F (72 °C). Allow the mash to rest for 15 minutes.

Drain a thin portion of the mash, bring to a boil, and return to the main mash to raise the mash temperature to 170 °F (77 °C), then recirculate for 20 minutes.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. 

Chill the wort to 54 °F (12 °C), pitch the yeast, and ferment until complete. Rack the beer and lager at 32 °F (0 °C) for 4–8 weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Czech Light Lager

(5 gallons/19 L, extract only)
OG = 1.048  FG = 1.012
IBU = 43  SRM = 5  ABV = 4.7%

Ingredients

6.6 lbs. (3 kg) light liquid malt extract
8.6 AAU Czech Saaz hops (first wort hop) (2.25 oz./64 g at 3.8% alpha acids)}
2.9 AAU Czech Saaz hops (60 min.) (0.75 oz./21 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (whirlpool) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast 
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; bring to a boil and then turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding remaining hops at the times indicated. 

Chill the wort to 54 °F (12 °C), pitch the yeast, and ferment until complete. Rack the beer and lager at 32 °F (0 °C) for 4–8 weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Glass mug of Czech dark lager.

Czech Dark Lager, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.014
IBU = 30  SRM = 27  ABV = 5%

Ingredients

5.7 lbs. (2.6 kg) Czech Pilsner (Bohemian pale ale) malt
3.3 lbs. (1.5 kg) Czech Munich-type malt
1.7 lbs. (750 g) Czech crystal malt (60–70 °L)
8 oz. (227 g) Czech debittered black malt
3.8 AAU Czech Saaz hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (5 min.) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a double decoction mash, with some step mashing. Use enough water to have a moderately thin mash (2 qts./lb.). Mash in the Pilsner and Munich malts at 99 °F (37 °C) and hold for 10 minutes. Raise the mash temperature to 127 °F (53 °C) and hold for 15 minutes. 

Pull the first decoction, resting it at 145 °F (63 °C) for 15 minutes and 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Mix the decoction portion back with the main mash. The mash should now be at 145 °F (63 °C). Allow the mash to rest for 15 minutes.

Pull the second decoction, resting it at 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Mix the decoction portion back with the main mash. The mash should now be at 163 °F (73 °C). Allow the mash to rest for 15 minutes.

Add the crystal and dark malts. Raise the mash temperature to 170 °F (77 °C) and recirculate for 20 minutes.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding the remaining hops at the times indicated in the recipe. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete (which could take up to two weeks). Rack the beer and lager at 32 °F (0 °C) for 13 weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Czech Dark Lager, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.014
IBU = 30  SRM = 27  ABV = 5%

Ingredients

3.7 lbs. (1.7 kg) light liquid malt extract
2.3 lbs. (1 kg) Munich liquid malt extract
1.7 lbs. (750 g) Czech crystal malt (60–70 °L)
8 oz. (227 g) Czech debittered black malt
3.8 AAU Czech Saaz hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (5 min.) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal and black malts for 30 minutes, then remove.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding remaining hops at the times indicated. 

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8 to 12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

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]]> Czech Beer Pours https://byo.com/articles/czech-beer-pours/ Fri, 08 Aug 2025 18:23:33 +0000 https://byostg.wpenginepowered.com/?post_type=article&p=375159 What is a perfectly poured pint in the Czech Republic? Check out these Czech beer pour types.

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Czech Beer Pours

By Bill Jablonski | Add to Favorites

A perfectly poured pint can be a thing of simple joy. But what is a perfectly poured pint? In many parts of the world it looks like a beer with two fingers of foam sitting on top. Poured into a clean, style-appropriate glassware, the beer with a beautiful crown of foam on top is a thing of beauty.

There may be no place in the world where beer presentation is more appreciated, critiqued, and talked about than the Czech Republic. Here, there are three primary (and at least two more, less common) types of pours, each resulting in a different amount of foam atop the glass and resulting in differing flavors when the same beer is poured each way. 

The key to pouring beer with varying and exacting levels of wet foam is the uniquely designed side-pull faucet. We will discuss the faucets more later, but the so-called “wet foam” is much more dense/frothy than traditional draft foam and looks like a steamed milk. In addition to creating a silky clean surface on top of the beer, the foam serves to keep the beer fresher for longer, protecting it from oxygen and keeping the CO2 in the beer. The pours are one of the key pillars of Czech beer culture.

Before we get into the specific beer pouring types, we should consider what beer foam is and why it matters. Carbon dioxide gas (CO2) is dissolved within the beer. The dissolved gas in the liquid beer is carbonic acid, and its low pH provides the bite and twang within all carbonated beverages. Flat beer tastes sweet because the acidic backbone that balances the malt sweetness is missing. Beer foam is CO2 gas that has made a temporary stop between being dissolved in liquid and being released into atmosphere. As the gas bubbles explode in the nose and on the tongue, we experience some of this acidity. Quality malt, quality brewing technique, and a little bit of protein and hop acid structure help to retain a tight foam. Brewers using low-quality ingredients can add foam stabilizers, but nobody is fooled. Let’s get on to these unique Czech pours:

Auburn Brewing

Three frothy glasses of Czech beer.
Mliko, šnyt, andhladinkaare the three most common Czech pours.

Hladinka (smooth)

Roughly one-third foam and two-thirds beer. The foam is produced first, and the clear beer follows, being poured beneath the foam by submerging the extended faucet below the foam to the bottom of the glass. Foam floats and this sequence makes sense. It is said that the creamy head balances the bitterness and sweetness of the beer. This beer pour is essentially a typical North American pour, only with much more foam.

Šnyt (split)

Similar to the Hladinka but more foam — anywhere from half to two-thirds of the glass is foam (it’s split between beer and foam, hence the name). That’s a lot of foam. Czechs like this style as a less filling drink.

Mliko (milk)

Mliko is the word for milk in Czech, so you can see where this one goes. All foam, tight and intended to be consumed quickly. Sometimes as a dessert beer (because we are in the Czech Republic). This pour is so striking that it defies expectations and is worth the effort. Because the beer-to-foam ratio is slight, one serving is quite slim on actual liquid beer. This is not the worst thing after a long evening of indulgence. 

Čochtan (neat)

Beer with no foam. No fun. The Czechs don’t particularly care for it either. 

Nadvakrát (twice)

Similar to the Hladinka, only a short pause between the first foam pour and the subsequent beer pour. The pause is intended to let some of the gas escape, making for a less carbonated beverage and a little easier digestion. A niche within a niche, but a distinction with merit. 

MoreBeer Flash

Side-Pull Faucets

OK, how do you produce these wonderful Czech-style pours at home? You’ll need the special Czech side-pull beer faucet on your home draft system. Bottle-conditioned beer or a normal faucet can’t be substituted, unfortunately. 

There are some options for side-pull faucets. LUKR (all caps) is the go-to. This faucet has the specialized mechanism that allows for a forced, thick, creamy head. It works a bit like a dimmer switch and makes some spectacular wet foam, with an extended spout that gets to the bottom of the glass, allowing beer to be poured beneath the foam. It does come with a very steep $400 price, and homebrewers (or anyone using these faucets) must keep in mind that the cool side-pull handle demands a lot of real estate (though they do have an option that is designed to take up less space). The Euro-to-domestic shank adapter that puts an already long faucet towards 1976 Elvis Cadillac length will also demand a drip tray upgrade.

Beyond LUKR, other routes to go are a CBS Beverage or a Micromatic clone. Not quite as cool. Not quite authentic. But all the performance, with a domestic threaded shank, for about $300 less. 

The Czech Republic produces lager beer almost exclusively, and it’s most often of the pale (světlé ležák) variety. That said, there is nothing stopping us homebrewers from experimenting with a variety of styles here, and I expect as more beer bars offer Czech pours, we will start to see the techniques applied to different styles. 

So how do you perfect these pours? There are numerous videos online, but this is the part that you, the homebrewer, gets to discover. Open the faucet just so, control the flow exactly as needed to get the foam you’re looking for, and then adjust the faucet so the beer flows, raising the foam to the top of the glass. Get to be the resident expert, and then impart that wisdom to the next brewer in your circle. Enjoy the magic of homebrewed beer, personally served to friends and family. 

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]]> Czech Dark Lager https://byo.com/recipes/czech-dark-lager/ Fri, 08 Aug 2025 12:30:00 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=375213 The post Czech Dark Lager appeared first on Brew Your Own.

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Czech Dark Lager

By Gordon Strong | Add to Favorites

Czech Dark Lager, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.014
IBU = 30  SRM = 27  ABV = 5%

Ingredients

5.7 lbs. (2.6 kg) Czech Pilsner (Bohemian pale ale) malt
3.3 lbs. (1.5 kg) Czech Munich-type malt
1.7 lbs. (750 g) Czech crystal malt (60–70 °L)
8 oz. (227 g) Czech debittered black malt
3.8 AAU Czech Saaz hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (5 min.) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a double decoction mash, with some step mashing. Use enough water to have a moderately thin mash (2 qts./lb.). Mash in the Pilsner and Munich malts at 99 °F (37 °C) and hold for 10 minutes. Raise the mash temperature to 127 °F (53 °C) and hold for 15 minutes. 

Wyeast

Pull the first decoction, resting it at 145 °F (63 °C) for 15 minutes and 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Mix the decoction portion back with the main mash. The mash should now be at 145 °F (63 °C). Allow the mash to rest for 15 minutes.

Pull the second decoction, resting it at 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Mix the decoction portion back with the main mash. The mash should now be at 163 °F (73 °C). Allow the mash to rest for 15 minutes.

Add the crystal and dark malts. Raise the mash temperature to 170 °F (77 °C) and recirculate for 20 minutes.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding the remaining hops at the times indicated in the recipe. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete (which could take up to two weeks). Rack the beer and lager at 32 °F (0 °C) for 13 weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Czech Dark Lager, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.014
IBU = 30  SRM = 27  ABV = 5%

Ingredients

3.7 lbs. (1.7 kg) light liquid malt extract
2.3 lbs. (1 kg) Munich liquid malt extract
1.7 lbs. (750 g) Czech crystal malt (60–70 °L)
8 oz. (227 g) Czech debittered black malt
3.8 AAU Czech Saaz hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
1 oz. (28 g) Czech Saaz hops (5 min.) 
White Labs WLP802 (Czech Budejovice Lager), Wyeast 2000-PC (Budvar Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal and black malts for 30 minutes, then remove.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding remaining hops at the times indicated. 

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8 to 12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

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Auburn Brewing

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]]> Double-Decocted Czech Dark Lager https://byo.com/recipes/double-decocted-czech-dark-lager/ Tue, 08 Aug 2023 20:10:14 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=332508 This beer is in the style of U Fleků, the best-known Czech example of this style, and uses the mash schedule from that brewery. It is a little different from the common schedules that I use. When pulling decoctions, take about 1⁄3 of the thick part of the mash to heat in your decoction kettle. Maintain the main mash at the current rest temperature until the decoction is finished. The recipe uses a slow, traditional lagering schedule.

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recipe

Double-Decocted Czech Dark Lager

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.014
IBU = 30  SRM = 27  ABV = 5%

This beer is in the style of U Fleků, the best-known Czech example of this style, and uses the mash schedule from that brewery. It is a little different from the common schedules that I use. When pulling decoctions, take about 1⁄3 of the thick part of the mash to heat in your decoction kettle. Maintain the main mash at the current rest temperature until the decoction is finished. The recipe uses a slow, traditional lagering schedule.

Ingredients

5.5 lbs. (2.5 kg) Pilsner malt
3.33 lbs. (1.5 kg) Munich malt
1.66 lbs. (750 g) Weyermann CaraMunich® Type 3 malt
8 oz. (227 g) Weyermann Carafa® Special Type 3 malt
3.8 AAU Saaz hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
1 oz. (28 g) Saaz hops (5 min.)
Wyeast 2278 (Czech Pils), White Labs WLP800 (Pilsner Lager), or Mangrove Jack’s M84 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

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This recipe uses a double decoction mash, with some step mashing. Use enough water to have a moderately thin mash (2 qts./lb. or 4.2 L/kg). Mash in the Pilsner and Munich malts at 99 °F (37 °C) and hold for 10 minutes. Raise the mash temperature to 127 °F (53 °C) and hold for 15 minutes. 

Pull the first decoction, resting it at 145 °F (63 °C) for 15 minutes and 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Remix the decoction with the main mash. The mash should now be at 145 °F (63 °C). Allow the mash to rest for 15 minutes.

Pull the second decoction, heating and resting it at 163 °F (73 °C) for 15 minutes, before boiling for 15 minutes. Remix the decoction with the main mash. The mash should now be at 163 °F (73 °C). Allow the mash to rest for 15 minutes.

Add the CaraMunich® Type 3 and Carafa® Type 3 malts. Raise the mash temperature to 170 °F (77 °C), and recirculate for 20 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete (which could take up to two weeks). Rack the beer and lager at 32 °F (0 °C) for 13 weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

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]]> The Dark Side of Lager https://byo.com/articles/the-dark-side-of-lager/ Mon, 12 Dec 2022 21:48:51 +0000 https://byostg.wpenginepowered.com/?post_type=article&p=321259 From Germany and the Czech Republic, to the Baltics and North America, dark lager styles are seeing growing popularity among craft brewers and homebrewers alike. The styles are all different, but also share commonalities in how they are created. Get tips for brewing your own crisp dark lager this winter.

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article

The Dark Side of Lager

By Dan Russo | Add to Favorites

Dark Lagers are seeing a surge in modern American brewing culture but are very far from new. The various styles of dark lager have been around for hundreds of years and drinkers all over the world have enjoyed these delightful beers. The origins of dark lagers follow suit with other classic lager styles and can be attributed to originally being brewed in Germany or the Czech Republic. Germany’s versions vary broadly in style and alcohol. They span from schwarzbier, to dunkel, bock, and doppelbock. The Czechs generally have one distinct style called tmavé pivo, and from the Baltic countries we have Baltic porter (which, even though it has porter in the name, is actually a lager). The influence of German brewing also spread to Mexico during the 1800s and heavily influenced early brewing culture in the country and created the negra-style of dark Mexican lager that is still enjoyed today. 

All these beers styles have wonderful attributes and also present significant challenges to brew well. The ability to balance the dark roast character with the smoothness of a traditional lager requires a chef’s kiss, so to speak. Paying close attention to malt profile, water chemistry, and how the beers are hopped will help to make a great version of any dark lager. My hope is to explain the styles with more significance and provide some helpful details on how to create a deliciously drinkable brew. 

Dark Lager Styles

Schwarzbier

Schwarzbiers can be as black as stout, but they generally tend to lean towards a dark brown character with ruby highlights. What was and still can be appealing to creating and drinking schwarzbier is the roast character. It has a tendency to mimic characteristics of stouts, while having the smooth drinkability of a lager. The roast character of the beer is the key, but it needs to be tame and any roast bitterness needs to be absent from the beer. All bitterness should be attributed to the hops (20–30 IBU) and the fermentation should be clean with a traditional German lager strain; your favorite one will work perfectly. They are traditionally brewed to 4.5–5% ABV. That said, I like to brew mine untraditionally to about 6% ABV for the winter. I find that little extra warming character really helps with the finish of a pint.

Munich-style dunkel

Dunkel’s direct translation to English is dark. They are most often deep copper to dark brown in color and exhibit notes of caramel and bread crust from the extensive use of Munich malt in the style. Hints of chocolate generally tend to follow thanks to the use of dark malt, but does not hit the extensive roast profile that you tend to find in schwarzbier. With the heavy addition of Munich malt in the grain bill and a clean fermentation, you find yourself with a beer that can be beautifully paired with different types of food without overpowering any dish. Dunkels have a restrained bitterness and generally fall between
4.5–5.5% ABV.

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Bocks and doppelbocks

Bocks and doppelbocks also hail from Germany, Einbeck to be specific. Though not all bocks are dark, a wonderful subset of the style brings a beautiful entry into the dark lager category. The name of the game here with both beers is malt sweetness. Driven by malt character, these beers are rich. Both were originally brewed by German monks to supplement food during Lenten fasts; so meant to provide needed calories. Most traditional bocks clock in at over 6% ABV while doppelbocks push the 8% ABV range and can go as high as 10%. Both are no joke, but balancing a high (by German lager standards) finishing gravity, while also creating a balanced, full-flavored and drinkable lager can be tough. When this balance is achieved, these are absolutely beautiful beers.

Baltic porter

Modeled after the classic porter recipes of Britain, the Baltic countries of Europe put their own spin on the style and began fermenting similar recipes with lager yeast. These beers are big, bold, and resemble classic imperial stout, with examples ranging from 6.5% ABV all the way up past 9%. The roast profile is profound, the malt character is complex and bold. The bitterness is low-to-medium, providing just enough balance to keep the beer from seeming cloying. The lager fermentation and extensive cold conditioning sends the beer to a beautifully smooth place. My favorite variations use a touch of wood smoke malt to really enhance the malt characteristics in the beer. Between the roast profile and alcohol content, but representative smooth profile of the beer, 4-6 months of lagering time before serving will truly benefit the style. Even longer can be better. I’ve known brewers (myself being one) that have won major awards with Baltic porter at two to three years old. Once that long maturation is achieved, something special will be enjoyed.

Tmavé pivo 

Largely forgotten, until recently, Czech-style dark lager is stunning when created and brewed correctly. It’s meant to be rich and flavorful, but as easy to drink as a Czech-style Pilsner. It has a low-to-moderate roast character with a slight malt sweetness. Incorporating an extensive malt bill helps to balance out all the flavors instead of relying on just a few malts to do the job. Hopping levels vary by example and a touch of diacetyl is also present in some. Trying to shoot for a beer at about 4.5% ABV will help hit all the marks and have you wanting to return for another. Tmavé pivo is one of my favorite styles that I have had the chance to create in the last couple of years and look forward to many more takes on the style.

Negra-style Mexican lager

This is another one of my favorite styles to make and drink. These beers have had such an impact on the world of brewing and continue to influence how we make dark lager. In the mid-1800s, German immigrants not only came to America and started a longstanding brewing culture, but also traveled to South and Central America. Many of those who landed in Mexico brought centuries-old brewing tradition to the culture that have had a longstanding impact on how we make beer. A cross between Vienna lager and dunkel lager, Mexican dark lager uses the addition of corn to help dry out the body, while contributing a pleasant sweetness, all while fermented with a traditional lager yeast. Dry, crisp, and full-bodied, it can be one of the tastiest dark lagers when created properly. 

Creating Dark Lagers

While each dark lager style is unique in its own way, there are commonalities among ingredients and technique that should be looked at when brewing any dark lager. At Oakshire Brewing in Eugene, Oregon, where I lead brewing operations, we have brewed many examples of these beers. So I’ll summarize the major considerations homebrewers should have when brewing a dark lager while sprinkling in my own experience and preferences when it comes to these styles.

Wyeast

Malt

Malt character shines in all traditional dark lager styles and complexity is most often achieved through a variety of roasted, Munich, and Pilsner malts.

The base of all your dark lagers should be Pilsner malt. American Pilsner malt will always work; but if available, German Pilsner malt provides the best representation of the style. I have come to the opinion that creating a classic style of beer deserves the classic ingredients that pay homage to the country of origin. However, maltsters all over the world are creating great examples of traditional malts. Try what will work for you in your time and place, and with good technique you can create a fantastic beer with almost any malt available. 

The hardest part of brewing dark lagers is the balance. Most dark beers, including lagers, use some sort of dark malt to achieve their color. Most, though not all, will also come with a roasted or chocolate-like characteristic associated with them in the beer. I have found the trick to be to use de-husked and de-bittered black malt. My personal favorite is Weyermann Carafa® Special malt. They are labeled as type 1, 2, and 3. Ranging between 300–500 °Lovibond, just a little will create the roasted malt impact that you are looking for in any of your dark lager beers. At Oakshire, we use Weyermann for our dark lagers to keep as true to style as we can, but you can certainly use Briess Blackprinz® or Midnight Wheat to have the same character; but if chasing traditional lager, German malt will always win out. My choice varies between Carafa® Special 2 and Special 3. I usually employ Special 3 as it has a more direct impact on the beer with less malt usage and allows the base beer to shine. There are also other malt products such as Weyermann Sinamar® that can be used to darken the color of your beer. Try them all out to find which one works best for your brewing. 

Munich malt should be incorporated for most every dark lager. I’m a sucker for German dark Munich malt. Only a few Lovibond darker than traditional Munich, the longer kiln times add a beautiful caramel character to the base that helps to accent the desired malt character, especially to balance any roast malt added to the beer that you create.

Water

I’m lucky where I brew and with my source of water. I start at nearly zero on all ranges. I get to adjust as I see fit to recreate beer in a way and style that makes sense. That being said, I implore you to do research into your local water supply. You can find all the information from your local water department, often listed on their website, which makes water adjustments to match any profile possible. Beginning with reverse osmosis water is another great option. 

When looking at dark lager in particular, the focus should be on adjusting your wort pH before fermentation. With the addition of dark malt, you are going to drive down the pH; sometimes lower than you would like.  We use calcium carbonate to re-balance our wort pH during the mashing process. A little bit of mash salt can go a long way to helping create great lager beer!

Hops

Dark lagers are not generally extensively hopped. From tmavé pivo through Baltic porter, we are looking for a harmonious balance of malt-to-hops. Most of the hopping is focused towards bittering. We want to balance the intense malt character with an even bitterness. Any additional IBUs come from late addition hops in the kettle and during the whirlpool, but tend to be very minimal. Certain hop varieties achieve this bitterness in a better fashion than others. Some bittering varieties will have an aggressive profile that even when added at a minimal level will come across as harsh and overbearing on the palate. Sometimes that works for a beer like IPA, but when you are looking for a soft profile in a lager of any sort, you want to make sure you are choosing the right hops. The classic hops used for lighter lagers are common with darker lagers as well. I have personally found that German-grown Herkules is perfect for most every lager that we make. It helps to fit the balance of the profile that we are looking to achieve. If German hops are not available, American-grown Nugget and Warrior have become our go-to substitutions and work well.

For finishing hops we almost exclusively use either Hallertau Tradition or Czech Saaz. For us it comes down to reliability of the product we are receiving. Similar to homebrewers, as a small brewery we don’t have the ability to select a specific lot of German-grown hops to create our lagers. Our suppliers each year blend our German varietals to create the best representation of the style they can with that year’s growing conditions. We’ve found that Tradition and Saaz repeatedly hit all the noble characteristics that we are chasing without being overbearing to the final beer and also give us the consistency that we are looking for. Again, the malt is king in these styles of beer and we want the hops to be a secondary contribution to the beer that brings everything together. 

Fermentation

The only rule that I have for dark lager fermentation is that it is always cold and slow. I target between 50–52 °F (10–11 °C) for all of my dark lagers. I’ve found that a higher fermentation temperature can bring out some of the rougher attributes around the style. Getting the beer cold from the start allows the yeast to work through those rough profiles and balance them out. Don’t rush fermentation — we’re not out here making pale ale. This direction is simply the process that we have adhered to at Oakshire and best exemplifies what we feel are the best representations of dark lager styles. We also know that there are plenty of delicious versions of these beers that ferment at higher temperatures and for shorter amounts of times, so there is some leeway if you are unable or choose to ferment quicker at a higher temperature. A full week to week and a half of fermentation is beautiful and allows the yeast to clean up any diacetyl that may be lingering around. Once a final VDK (vicinal diketones) check is passed (i.e., you aren’t tasting traits of diacetyl such as butter or butterscotch), start a strategic step crash. Take it down 4 °F (2 °C) every other day until you are at 34 °F (1 °C). From there it is all about time with the beer. Styles like dunkel, schwarzbier, negra, and tmavé pivo will be ready to go in another six to eight weeks.

Doppelbock and Baltic porter will benefit from many more months. Those two styles are meant to sit for an extended amount of time. You may feel the urge to get into your beer, but let them sit for a bit longer. The higher ABV of each style, along with the intensity of the malt character, can see some great benefits from extended aging. Once you send them to cold conditioning, check in with them every few weeks. It’s really all about personal preference and will be up to you to decide when you feel they’re ready. I’ve found doppelbock coming to fruition from our brewery in three to four months. Baltic porter for us is a minimum of six months. The higher roast malt profile, while driving in a smooth drinkability, starts to be seen on our end after that half year. That being said, at the end of the day it’s all based on personal preference of taste. 

With all these styles, a traditional German or Czech lager yeast strain will work beautifully. It really comes down to which is your favorite. We personally use the Czech Budvar strain from one of our preferred yeast suppliers. Professional brewers are all very opinionated on what lager strain to use; so, I would say do the same! Try a bunch out and decide which one does best for your style of brewing
and tastes.

Let’s Get Brewing

Lager in general seems scary. People will tell you how difficult it is to create a lager the right way. The added layers in dark lager can have any person freaked out before brewing. There are a ton of variables that can lead a brewer to doubt their abilities in creating complex styles that make them seem out of reach to brew properly, especially in a homebrew setting. However, they should not be. Care and detail are paramount to making dark lager; just like any beer that you set out to create. The fun part with making dark lager is that there is a challenge, yet when created properly you have a beer that many people have not attempted, and many more people will want to drink when you are done. 

In a world of crazy beer, the simplicity of something that seems tough can make your brewing mind be reimagined in ways that allow you to see further steps forward than you have ever seen. And if those steps forward happen over a pint that you created, and are able to change the view of how people see beer afterwards, then job well done! Now, fire up that kettle and get brewing your own dark lager.

Related Links

Want to dig deeper into specific dark lager styles? Check out these previous “Style Profile” columns:

• Munich dunkel: https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria

• Baltic porter: https://byo.com/article/baltic-porter-imperial-stouts-vagabond-cousin

• Schwarzbier: https://byo.com/article/schwarzbier-germanys-darkest-beer

Dark Lager Recipes

Oakshire Brewing Co.’s Doppelbock clone

(5 gallons/19 L, all-grain)
OG = 1.079  FG = 1.020
IBU = 16  SRM = 21  ABV = 7.8%

Doppelbock is one of our favorite brews to make each year. Ferment low and slow to ensure a very smooth and malt-forward beer that can withstand the high alcohol. Our trick is to first run off about a quarter of the wort and stop sparging. We then boil the highly concentrated wort for an hour to achieve the most out of the Maillard reactions of using a direct-fire kettle. We then finish our sparge and proceed with the rest of the recipe. After fermentation, the beer will remain in-tank undisturbed for about three months. We then transfer to our conditioning tank and carbonate. Shooting for a little higher on your carbonation will help offset some of the sweetness and make for a wonderful drinking experience for everyone around.

Ingredients

4.25 lbs. (2 kg) German Pilsner malt
11 lbs. (5 kg) German dark Munich malt (9 °L)
1.2 lbs. (544 g) CaraFoam® malt
11 oz. (312 g) CaraMunich® Type II malt
3 oz. (85 g) Carafa® Special III malt
7.5 AAU Herkules hops (90 min.) (0.5 oz./14 g at 15% alpha acids)
1 oz. (28 g) Saaz hops (0 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1 tsp. calcium carbonate if using soft or reverse osmosis water. Target a mash temperature of 150 °F (66 °C) and hold for 60–90 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparging and, if possible, run the first 1.5 gallons (5.7 L) to a separate kettle and boil it down into a thin syrup. Continue to sparge, collecting another 7 gallons (26.5 L) in your kettle. Total boil time is two hours adding hops, yeast nutrients, and kettle fining per the ingredients list.

At the end of the boil, combine the two worts with the goal being that there is 5.5 gallons (21 L) of chilled wort in your fermenter. Chill to 50 °F (10 °C) and pitch a big starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for 2–3 weeks at 52 °F (11 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 2–3 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

Oakshire Brewing Co.’s Doppelbock clone

(5 gallons/19 L, extract with grains)
OG = 1.079  FG = 1.020
IBU = 16  SRM = 21  ABV = 7.8%

Ingredients

2 lbs. (0.9 kg) Pilsen dried malt extract
6 lbs. (2.7 kg) Munich dried malt extract
1.2 lbs. (544 g) CaraFoam® malt
11 oz. (312 g) CaraMunich® Type II malt
3 oz. (85 g) Carafa® Special III malt
7.5 AAU Herkules hops (90 min.) (0.5 oz./14 g at 15% alpha acids)
1 oz. (28 g) Saaz hops (0 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

Begin with 5 gallons (19 L) of water in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and first hop addition then bring wort up to a boil. Boil for 60 minutes, adding the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes remaining in the boil. Add the second hop addition after the heat is turned off. 

Chill wort to 50 °F (10 °C) then transfer to your fermenter. The goal is to have 5.25 gallons (20 L) of wort. Pitch a big starter or three packets of dried yeast. Follow the remainder of the all-grain recipe.

Oakshire Brewing Co.’s Tmavé Pivo clone

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.013
IBU = 24  SRM = 28  ABV = 4.6%

Tmavé pivo is the overlying style of Czech dark lager. The beers are generally differentiated by their starting gravity and are named as such. Usually found in three variations, 8 degree (1.032), 10 degree (1.040), or 12 degree (1.048). Oakshire’s is a 12 degree. We use an extensive malt bill to add depth to the final beer while eliminating as much of the roast character as possible. Supremely drinkable and one of our favorites to make!

Ingredients

3.75 lbs. (1.7 kg) Bohemian Pilsner malt
4.4 lbs. (2 kg) German Vienna malt
6 oz. (170 g) CaraMunich® Type I malt (34 °L)
1.1 lbs. (500 g) CaraBohemian® malt (73 °L)
9 oz. (250 g) Carafa® Special II malt
4 oz. (110 g) melanoidin malt 
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
4 AAU Saaz hops (20 min.) (1 oz./38 g at 4% alpha acids)
1 oz. (28 g) Saaz hops (5 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparging and continue until collecting 7 gallons (26.5 L) in your kettle. Total boil time is 75 minutes adding hops, yeast nutrients, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C) and pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 6 weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

Oakshire Brewing Co.’s Tmavé Pivo clone

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.013
IBU = 24  SRM = 28  ABV = 4.6%

Ingredients

3 lbs. (1.7 kg) Pilsen dried malt extract
1.6 lbs. (2 kg) Munich dried malt extract
6 oz. (170 g) CaraMunich® Type I malt (34 °L)
1.1 lbs. (500 g) CaraBohemian® malt (73 °L)
9 oz. (250 g) Carafa® Special II malt
4 oz. (110 g) melanoidin malt 
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
4 AAU Saaz hops (20 min.) (1 oz./38 g at 4% alpha acids)
1 oz. (28 g) Saaz hops (5 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

Begin with 5 gallons (19 L) in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and the first hop addition, then bring wort up to a boil. Boil for 60 minutes, adding the second hop addition with 20 minutes remaining and the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes left in the boil. Add the final hop addition after the heat is turned off. 

Chill wort to 48 °F (9 °C) then transfer to your fermenter. The goal is to have 5.25 gallons (20 L) of wort. Pitch a yeast starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (10 °C). 

Follow the remainder of the all-grain recipe instructions.

Oakshire Brewing Co.’s Doggerland Baltic Porter clone

(5 gallons/19 L, all-grain)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

This recipe snagged a silver medal for Oakshire at the 2018 World Beer Cup. The most impressive part was that it was brewed and packaged nearly two years before (2016) and held up so well and fit the style so perfectly that we just knew we needed to enter it in competition. We focus much of the malt bill on Carafa® Special III and add a hint of smoked malt to round out the malt character. We also use the addition of Belgian dark candi syrup to boost the gravity and add a pleasant dark fruit characteristic to match with the dark malt character. These beers are meant to condition for an extended time before being served. I would shoot for a minimum of four months, but you can easily let it go up to a year before serving.

Ingredients

7.5 lbs. (3.4 kg) German Pilsner malt
7 lbs. (3.2 kg) German dark Munich malt (9 °L)
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C) and hold for 60–90 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7.5 gallons (28.4 L) in the kettle. Total boil time is two hours, adding hops, yeast nutrients, candi syrup, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C) and pitch a big starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

Oakshire Brewing Co.’s Doggerland Baltic Porter clone

(5 gallons/19 L, extract with grains)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

Ingredients

4 lbs. (1.8 kg) Pilsen dried malt extract
4 lbs. (1.8 kg) Munich dried malt extract
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

Begin with 5 gallons (19 L) in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and first hop addition then bring wort up to a boil. Boil for 60 minutes, adding the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes remaining in the boil. Add second hop addition after the heat is turned off. 

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a large starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

Oakshire Brewing Co.’s Miel Mi Amor clone

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

We brew our Mexican dark lager (Miel Mi Amore) each spring to celebrate the impending change of weather in Oregon. A mix between Vienna and dunkel lagers, we incorporate polenta (coarse ground cornmeal) to build a crisp body, while using Mexican coffee honey for a touch of sweetness and flavor, while helping the body dry out during fermentation. Any type of honey will work, although we like something with a little bit of flavor that adds to the complexity of the beer. A classic wildflower honey will work great too! 

Ingredients

3 lbs. (1.4 kg) German Pilsner malt
5.3 lbs. (2.4 kg) German Vienna malt
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C), adding the polenta to the top of the mash and hold for 60 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7 gallons (26.5 L) in the kettle. Total boil time is 75 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C) and pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). 

Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

Oakshire Brewing Co.’s Miel Mi Amor clone

(5 gallons/19 L, partial mash)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

Ingredients

3 lbs. (1.4 kg) Pilsen dried malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by step

Heat 3 qts. (3 L) of water to 165 °F (74 °C). Add the Munich malt and polenta cornmeal to a fine grain bag. Submerge in the water and hold between 145–155 °F (63–68 °C) for 45 minutes. Add the remaining grains to the bag and steep for an additional 15 minutes. Remove the grains and wash with 1 gallon (4 L) hot water. Top up the brew kettle to 5 gallons (19 L) and bring wort to a boil. Total boil time is 60 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

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Fermentis

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]]> Oakshire Brewing Co.’s Tmavé Pivo Clone https://byo.com/recipes/oakshire-brewing-co-s-tmave-pivo-clone/ Mon, 12 Dec 2022 21:45:37 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=321268 Tmavé pivo is the overlying style of Czech dark lager. We use an extensive malt bill to add depth to the final beer while eliminating as much of the roast character as possible. Supremely drinkable and one of our favorites to make!

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recipe

Oakshire Brewing Co.’s Tmavé Pivo Clone

By Dan Russo | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.013
IBU = 24  SRM = 28  ABV = 4.6%

Tmavé pivo is the overlying style of Czech dark lager. The beers are generally differentiated by their starting gravity and are named as such. Usually found in three variations, 8 degree (1.032), 10 degree (1.040), or 12 degree (1.048). Oakshire’s is a 12 degree. We use an extensive malt bill to add depth to the final beer while eliminating as much of the roast character as possible. Supremely drinkable and one of our favorites to make!

Ingredients

3.75 lbs. (1.7 kg) Bohemian Pilsner malt
4.4 lbs. (2 kg) German Vienna malt
6 oz. (170 g) CaraMunich® Type I malt (34 °L)
1.1 lbs. (500 g) CaraBohemian® malt (73 °L)
9 oz. (250 g) Carafa® Special II malt
4 oz. (110 g) melanoidin malt 
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
4 AAU Saaz hops (20 min.) (1 oz./38 g at 4% alpha acids)
1 oz. (28 g) Saaz hops (5 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparging and continue until collecting 7 gallons (26.5 L) in your kettle. Total boil time is 75 minutes adding hops, yeast nutrients, and kettle fining per the ingredients list.

Fermentis

Chill to 48 °F (9 °C) and pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 6 weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.013
IBU = 24  SRM = 28  ABV = 4.6%

Ingredients

3 lbs. (1.7 kg) Pilsen dried malt extract
1.6 lbs. (2 kg) Munich dried malt extract
6 oz. (170 g) CaraMunich® Type I malt (34 °L)
1.1 lbs. (500 g) CaraBohemian® malt (73 °L)
9 oz. (250 g) Carafa® Special II malt
4 oz. (110 g) melanoidin malt 
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
4 AAU Saaz hops (20 min.) (1 oz./38 g at 4% alpha acids)
1 oz. (28 g) Saaz hops (5 min.)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Begin with 5 gallons (19 L) in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and the first hop addition, then bring wort up to a boil. Boil for 60 minutes, adding the second hop addition with 20 minutes remaining and the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes left in the boil. Add the final hop addition after the heat is turned off. 

Chill wort to 48 °F (9 °C) then transfer to your fermenter. The goal is to have 5.25 gallons (20 L) of wort. Pitch a yeast starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (10 °C). 

Follow the remainder of the all-grain recipe instructions.

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Fermentis

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]]> Oakshire Brewing Co.’s Doggerland Baltic Porter Clone https://byo.com/recipes/oakshire-brewing-co-s-doggerland-baltic-porter-clone/ Mon, 12 Dec 2022 21:42:14 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=321267 This recipe snagged a silver medal for Oakshire at the 2018 World Beer Cup.

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recipe

Oakshire Brewing Co.’s Doggerland Baltic Porter Clone

By Dan Russo | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

This recipe snagged a silver medal for Oakshire at the 2018 World Beer Cup. The most impressive part was that it was brewed and packaged nearly two years before (2016) and held up so well and fit the style so perfectly that we just knew we needed to enter it in competition. We focus much of the malt bill on Carafa® Special III and add a hint of smoked malt to round out the malt character. We also use the addition of Belgian dark candi syrup to boost the gravity and add a pleasant dark fruit characteristic to match with the dark malt character. These beers are meant to condition for an extended time before being served. I would shoot for a minimum of four months, but you can easily let it go up to a year before serving.

Ingredients

7.5 lbs. (3.4 kg) German Pilsner malt
7 lbs. (3.2 kg) German dark Munich malt (9 °L)
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C) and hold for 60–90 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7.5 gallons (28.4 L) in the kettle. Total boil time is two hours, adding hops, yeast nutrients, candi syrup, and kettle fining per the ingredients list.

Fermentis

Chill to 48 °F (9 °C) and pitch a big starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

Ingredients

4 lbs. (1.8 kg) Pilsen dried malt extract
4 lbs. (1.8 kg) Munich dried malt extract
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Begin with 5 gallons (19 L) in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and first hop addition then bring wort up to a boil. Boil for 60 minutes, adding the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes remaining in the boil. Add second hop addition after the heat is turned off. 

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a large starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

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Five Star

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]]> Oakshire Brewing Co.’s Miel Mi Amor Clone https://byo.com/recipes/oakshire-brewing-co-s-miel-mi-amor-clone/ Mon, 12 Dec 2022 21:40:11 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=321260 A mix between Vienna and dunkel lagers, we incorporate polenta (coarse ground cornmeal) to build a crisp body, while using Mexican coffee honey for a touch of sweetness and flavor, while helping the body dry out during fermentation.

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recipe

Oakshire Brewing Co.’s Miel Mi Amor Clone

By Dan Russo | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

We brew our Mexican dark lager (Miel Mi Amore) each spring to celebrate the impending change of weather in Oregon. A mix between Vienna and dunkel lagers, we incorporate polenta (coarse ground cornmeal) to build a crisp body, while using Mexican coffee honey for a touch of sweetness and flavor, while helping the body dry out during fermentation. Any type of honey will work, although we like something with a little bit of flavor that adds to the complexity of the beer. A classic wildflower honey will work great too! 

Ingredients

3 lbs. (1.4 kg) German Pilsner malt
5.3 lbs. (2.4 kg) German Vienna malt
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C), adding the polenta to the top of the mash and hold for 60 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7 gallons (26.5 L) in the kettle. Total boil time is 75 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Wyeast

Chill to 48 °F (9 °C) and pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). 

Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

Ingredients

3 lbs. (1.4 kg) Pilsen dried malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Heat 3 qts. (3 L) of water to 165 °F (74 °C). Add the Munich malt and polenta cornmeal to a fine grain bag. Submerge in the water and hold between 145–155 °F (63–68 °C) for 45 minutes. Add the remaining grains to the bag and steep for an additional 15 minutes. Remove the grains and wash with 1 gallon (4 L) hot water. Top up the brew kettle to 5 gallons (19 L) and bring wort to a boil. Total boil time is 60 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

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MoreBeer Flash

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]]> Blue Stallion Brewing Co.’s Dunkel Clone https://byo.com/recipes/blue-stallion-brewing-co-s-dunkel-clone/ Thu, 27 Oct 2022 14:19:34 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=318228 The mainstay of the Blue Stallion Brewing lineup is the extremely popular Dunkel. The 5.5% ABV, 25 IBU lager showcases rich, sweet aromas with bready flavors and a hint of caramel/toffee.

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recipe

Blue Stallion Brewing Co.’s Dunkel Clone

By Dave Clark | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain) 
OG = 1.053  FG = 1.012 
IBU = 25  SRM = 15   ABV = 5.4%

A single infusion-mashed Munich dunkel on the light side of the color spectrum with rich, sweet aroma notes, bready flavors, and a hint of caramel/toffee.

Ingredients

8.25 lbs. (3.7 kg) German Munich II malt (8 °L)
1.25 lbs. (0.57 kg) pale malt
14 oz. (397 g) CaraAmber® malt (26 °L)
14 oz. (397 g) CaraMunich® III malt (56 °L)
8 oz. (227 g) dextrin malt
4.9 AAU Hallertau Magnum hops (60 min.) (0.35 oz./10 g at 14% alpha acids)
2.1 AAU Hallertau Magnum hops (20 min.) (0.15 oz./4 g at 14% alpha acids)
0.25 oz. (7 g) Hallertau Mittelfrüh hops (0 min.)
SafLager W-34/70, Imperial Yeast L13 (Global), White Labs WLP830 (German Lager), Omega OYL114 (Bayern Lager), or Wyeast WY2124 (Bohemian Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Build your water profile to an “amber balanced” one with a 75:60 ppm sulfate:chloride while also making sure your mash pH is between 5.2 and 5.4. Mill all the grain and add 3.2 gallons (12.2 L) of strike water to achieve a mash temperature of 152 °F (67 °C). Hold temperature for 60 minutes. Raise mash temperature to 168 °F (76 °C) for mashout, if possible. Then start a 15-minute vorlauf. Collect 5.7 gallons (21.6 L) of wort into your kettle. Bring wort to a boil and boil for 60 minutes, making the hop additions accordingly. Add any finings such as Irish moss, Whirlfloc®, or Koppakleer®, if desired, in the last 5–10 minutes of the boil. 

Wyeast

At the end of the boil, whirlpool, then let settle for 15 minutes. Cool wort and send to your fermenter. Pitch more yeast (about double) than you would a traditional ale targeting about 1.5 million cells per mL degree Plato. Oxygenate thoroughly if using a liquid yeast strain. Ferment at 52 °F (11 °C) for the first two days and then slowly raise the temperature to 60 °F (16 °C). 

After terminal gravity is reached and there is no presence of diacetyl, you may cool down to 52 °F (11 °C) . . . this is a good opportunity to harvest yeast to use again for another batch. If not harvesting, then cold crash down to 34 °F (1 °C) and hold for a minimum of 30 days. After approximately 30 days, remove all of the yeast from the bottom of the fermenter and add a clarifying agent such as Biofine® or gelatin. Let beer clarify for a few days then keg or bottle. Bottle with priming sugar or force carbonate the serving keg to 2.7 volumes of CO2.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains) 
OG = 1.053  FG = 1.012 
IBU = 25  SRM = 15  ABV = 5.4%

Ingredients

4.4 lbs. (2 kg) Munich dried malt extract
6.6 oz. (187 g) extra light dried malt extract
14 oz. (397 g) CaraAmber® malt (26 °L)
14 oz. (397 g) CaraMunich® III malt (56 °L)
8 oz. (227 g) dextrin malt
4.9 AAU Hallertau Magnum hops (60 min.) (0.35 oz./10 g at 14% alpha acids)
2.1 AAU Hallertau Magnum hops (20 min.) (0.15 oz./4 g at 14% alpha acids)
0.25 oz. (7 g) Hallertau Mittelfrüh hops (0 min.)
SafLager W-34/70, Imperial Yeast L13 (Global), White Labs WLP830 (German Lager), Omega OYL114 (Bayern Lager), or Wyeast WY2124 (Bohemian Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Since there won’t be any mashing, simply raise 2 gallons (7.6 L) of water to a temperature somewhere around 150 °F (66 °C). A little higher or lower is fine. Put your CaraMunich®, CaraAmber®, and dextrin malts in a muslin bag and steep for 30 minutes. Remove the bag, letting the liquid drip without squeezing the bag. Next, remove the pot from the heat source, and slowly pour in about half of your total extract, stirring the entire time. Return to flame, raise to boil and boil for 60 minutes, adding hops as indicated. If you want to add a clarifier such as Whirlfloc® or Irish Moss, or a yeast nutrient, do it with 5–10 minutes left in the boil. Add the remaining extract with 5 minutes left in the boil, but be sure to take pot off the heat source, pour extract very slowly, and stir in. At the end of the boil, top up to 5.5 gallons (21 L). Follow the all-grain recipe for the fermentation and packaging instruction. 

Tips For Success
Water profile, mash temperature, oxygen additions, and aging are all keys in making a crisp and refreshing lager. Blue Stallion’s JR Redmon recommends a second dose of oxygen 8–16 hours after knockout to ensure a solid and full fermentation.

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]]> Mamacita’s Dark Kölsch https://byo.com/recipes/mamacitas-dark-kolsch/ Thu, 28 Oct 2021 19:45:48 +0000 https://byostg.wpenginepowered.com/?post_type=recipe&p=296606 The post Mamacita’s Dark Kölsch appeared first on Brew Your Own.

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recipe

Mamacita’s Dark Kölsch

By Stephen Stanley | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.014
IBU = 27  SRM = 21  ABV = 4.7%

An homage to St. Arnold Brewing’s Santo, which was in the brewery’s regular rotation from 2011 until they discontinued brewing it in 2021.

The name for this beer came from enjoying a beer at Mamacita’s restaurant in Pasadena, Texas that inspired this recipe. I didn’t know what the beer I ordered was, but I was enchanted! I took notes on the flavors (chocolate, malt, breadiness, low to no hop character, some maize flavor, no esters, table strength) and, unfortunately, forgot to ask what the beer was on the way out.

Back in Denver I attempted to reproduce it. The first brew was close, at least to my notes. It was a clean, dark lager, good chocolate notes, perhaps a bit more intense than I intended. I was on the sixth iteration before we were back in Pasadena. It was then that I sat at the bar and chatted with the bartender, eventually figuring out that the beer in question was Santo, a dark Kölsch from Saint Arnold Brewing. This recipe is iteration #9 for me, and the first I’ve done with a German ale yeast. Previously I’ve used a Mexican lager strain. Both versions are quite delicious. The key to success is to manage the fermentation well using temperature control appropriate to your chosen strain of yeast and pitching plenty of it.

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Ingredients

4 lbs. (1.8 kg) American six-row malt
2.5 lbs. (1.1 kg) Munich dark malt (20 °L)
2.5 lbs. (1.1 kg) Munich light malt (10 °L)
1.5 lbs. (0.68 kg) flaked corn
3.5 oz. (100 g) Carafa® II (425 °L)
3 oz. (86 g) American chocolate malt (350 °L)
5 AAU Tettnanger hops (first wort hop) (1.1 oz./31 g at 4.5% alpha acids)
4.5 AAU Tettnanger hops (15 min.) (1 oz./28 g at 4.5% alpha acids)
SafAle K-97 or other Kölsch/German Ale yeast; SafLager 34/70 or other German lager yeast; or White Labs WLP 940 (Mexican Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Mash in with 4.1 gallons (15.5 L) of water treated to moderate alkalinity at 152 °F (67 °C) and hold for 60 minutes if doing single-infusion mash. If doing a step mash, mash in at 144 °F (62 °C) for 30 minutes and then raise the temperature to 156 °F (69 °C) and rest an additional 30 minutes. Mash out at 170 °F (77 °C) for 10 minutes if desired. Recirculate the wort until clear, add first wort hops to the brew kettle and drain the first runnings into the kettle. Batch or fly sparge to collect 6.5 gallons (24.6 L) of wort, this should take approximately 4.1 gallons (15.5 L) of additional water.

Boil for 90 minutes, adding hops as indicated. Yeast nutrient and kettle finings may also be added, if desired.

Chill the wort to 2–3 °F (1–2 °C) below your yeast’s lowest recommended fermentation temperature and pitch an adequate quantity of healthy yeast (1 packet of dry ale yeast, 2–3 packets of dry lager yeast, or a minimum of a 3-L/3-quart starter of liquid yeast plus adequate oxygen). Let the temperature rise to the desired fermentation temperature, hold until high kräusen or half of extract has been consumed, then let the temperature rise uncontrolled. 

When fermentation is complete, the beer benefits from lagering appropriate to the yeast type, 2–4 weeks for ale, 4–6 weeks if a lager yeast was used. Spund, force carbonate, or bottle condition to 2.5 volumes.

Partial Mash Recipe 

Replace the six-row and both Munich malts with 3.75 lbs. (1.7 kg) of light or Pilsen dried malt extract and 1.5 lbs. (0.68 kg) light Munich malt.

In order to convert the starch in the flaked corn, use about an equivalent (1.5 lbs./0.68 kg) of light Munich malt. Place both grains in a muslin bag and submerge in 5 quarts (4.8 L) of 164 °F (73 °C) water. The mash should stabilize around 152 °F (67 °C). Try to maintain this temperature for 45 minutes. In a separate small grain bag, add the crushed roasted malts. Steep those in the mash for the final 15 minutes. When one hour has passed, remove both bags, place them in a colander and slowly rinse them with 1 gallon (3.8 L) of hot water. Add water to make 3 gallons (11 L) of wort and stir in 2 lbs. (0.91 kg) of a light or Pilsen dried malt extract and the first wort hops. 

Bring to a boil and boil for 60 minutes adding the second hop addition
for the final 15 minutes along with a yeast nutrient and kettle fining if desired. With 10 minutes remaining, add the remaining 1.75 lbs. (0.8 kg) Munich dried malt extract. After the boil is complete, chill the wort, transfer to your fermenter and top off to 5 gallons (19 L). Follow the remainder of the all-grain recipe.

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