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.
