Czech Dark Lager

Czech Dark Lager

(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

(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.