Crawfordid
Junior Member
Hi guys thought id post my version of Pragues legend brewery pub U Fleku. Ive stolen the recipe from the mad fermentationist with a couple of changes:
http://www.themadfermentationist.com/2015/12/tmave-pivo-czech-dark-lager.html
Recipe
Malt:
2.7 kg Weyermann Floor Malted Bohemian Pilsner
1.55 kg Weyermann Munich I
0.68 kg Weyermann Caramunich II
0.3 kg Weyermann Carafa Special II
Hops:
26g of Sterling 10.6% AA at beginning of boil
50g of Czech Saazs 2.19% AA at 5 mins from end
Yeast:
Whitelabs WLP800 Pilsner Lager
A 2 stage starter was created to generate enough yeast cells 4 days before brewday.
I decided to go for a decoction mash instead of a multi stage infusion mash that the madfermationist performed. Main reasons behind this were that I wanted real Czech authenticity and given its a 500 year old brewery and they haven't changed their recipe imagine they are still doing this. I also feel that the benefits to the malt flavour performing this type of mash would make this beer that much more special.
Plan was for double decoction
Protein Rest @ 53 degrees centigrade
Saach rest @ 65 degrees centigrade
Mash out at 77 degrees centigrade
On Brewday:
3.5 L/kg of grain, creating strike volume of 18.5 litres and strike temp of 57 degrees centigrade. Got temp of 52.5. Rested for 15 mins
1st THICK Decoction taken from mash - about 8 litres taken and heated to temp of 65 and rested here for 20 mins. Then boiled for 15 mins before adding back to mash. Getting temp of about 63 degrees centigrade. Left for 40 mins to rest at this stage.
2nd THIN decoction taken from mash - about 11 litres taken and boiled for 15 mins before adding back to mash giving temp of about 77 for mash out. (smelt amazing lovely caramel and malt :thumb: )
The mash was then recicrulated then 27 litres of wort collected via fly sparge.
The wort was then boiled for 70 minutes with the sterling being added at the start and irish moss, yeast nutrient and Saaz hops added at the end. Wort was then cooled and yeast pitched at 12 degrees centigrade.
Starting Gravity 1.056
I'm planning on following the brulosophy guidance on lagering
http://brulosophy.com/methods/lager-method/
So fingers crossed this turns out okay! A few things that I was curious about if anyone had opinions on were:
I put the speciality malts in the main mash and I note a few people have added it sometimes after the first decoction and some at the vorlauf stage. Does this make much difference??
Do many other people have experience with decoction mashs - would they change anything from the above. I found it quite confusing going through all the info on it as every 'how to' guide gives you different instructions.
And lastly I didn't do a second Saach rest like the mad fermanationist as wasn't sure if it would add a huge amount given as from what I understood you either choose a lower saach temp i.e. 63-65 (to make a more fermentable wort and dry finish) or a higher saach temp 67 - 70 (to make a less fermentable wort and a sweeter finish) and that will help characterise your beer but not both
As always any help or advice greatly appreciated
Photos added below
http://www.themadfermentationist.com/2015/12/tmave-pivo-czech-dark-lager.html
Recipe
Malt:
2.7 kg Weyermann Floor Malted Bohemian Pilsner
1.55 kg Weyermann Munich I
0.68 kg Weyermann Caramunich II
0.3 kg Weyermann Carafa Special II
Hops:
26g of Sterling 10.6% AA at beginning of boil
50g of Czech Saazs 2.19% AA at 5 mins from end
Yeast:
Whitelabs WLP800 Pilsner Lager
A 2 stage starter was created to generate enough yeast cells 4 days before brewday.
I decided to go for a decoction mash instead of a multi stage infusion mash that the madfermationist performed. Main reasons behind this were that I wanted real Czech authenticity and given its a 500 year old brewery and they haven't changed their recipe imagine they are still doing this. I also feel that the benefits to the malt flavour performing this type of mash would make this beer that much more special.
Plan was for double decoction
Protein Rest @ 53 degrees centigrade
Saach rest @ 65 degrees centigrade
Mash out at 77 degrees centigrade
On Brewday:
3.5 L/kg of grain, creating strike volume of 18.5 litres and strike temp of 57 degrees centigrade. Got temp of 52.5. Rested for 15 mins
1st THICK Decoction taken from mash - about 8 litres taken and heated to temp of 65 and rested here for 20 mins. Then boiled for 15 mins before adding back to mash. Getting temp of about 63 degrees centigrade. Left for 40 mins to rest at this stage.
2nd THIN decoction taken from mash - about 11 litres taken and boiled for 15 mins before adding back to mash giving temp of about 77 for mash out. (smelt amazing lovely caramel and malt :thumb: )
The mash was then recicrulated then 27 litres of wort collected via fly sparge.
The wort was then boiled for 70 minutes with the sterling being added at the start and irish moss, yeast nutrient and Saaz hops added at the end. Wort was then cooled and yeast pitched at 12 degrees centigrade.
Starting Gravity 1.056
I'm planning on following the brulosophy guidance on lagering
http://brulosophy.com/methods/lager-method/
So fingers crossed this turns out okay! A few things that I was curious about if anyone had opinions on were:
I put the speciality malts in the main mash and I note a few people have added it sometimes after the first decoction and some at the vorlauf stage. Does this make much difference??
Do many other people have experience with decoction mashs - would they change anything from the above. I found it quite confusing going through all the info on it as every 'how to' guide gives you different instructions.
And lastly I didn't do a second Saach rest like the mad fermanationist as wasn't sure if it would add a huge amount given as from what I understood you either choose a lower saach temp i.e. 63-65 (to make a more fermentable wort and dry finish) or a higher saach temp 67 - 70 (to make a less fermentable wort and a sweeter finish) and that will help characterise your beer but not both
As always any help or advice greatly appreciated
Photos added below
