Oakshire Brewing Co.’s Tmavé Pivo clone

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.