Czech Premium Pale Lager Denny's Evil Czech Pilsner (well not really evil..) - Home Brew Forums
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View Poll Results: Have you brewed this?
Yes: Loving it 2 4.44%
Yes: meh 1 2.22%
Nope 31 68.89%
No, Denny's megalomaniac evil scientist Godhood makes me pee my pants in nervous anticipation! 11 24.44%
Voters: 45. You may not vote on this poll

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Old 06-09-2007, 04:41 AM   #1
Denny's Evil Concoctions
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Recipe Type: All Grain   
Yeast: Pils or neutral ale yeast   
Batch Size (Gallons): 10 (40L)   
Original Gravity: 1.056 to 1.062 depending on efficency   
Final Gravity: 1.013   
IBU: 41.2   
Boiling Time (Minutes): 60+   
Color: 3.6 SRM   
Primary Fermentation (# of Days & Temp): 7 or so   
Secondary Fermentation (# of Days & Temp): as long as you wish, should be lagered   

This beer kicks ass. My Czech neighbor loves it.

For 40L (10ish gallons)

8.50 Kg Gambrinus Pils Malt
0.25 Kg Gambrinus Honey Malt

60 grams Northern Brewer (8.5% AA) 60+ min
60 grams Saaz (4.0% AA) last 15 min
60 grams Saaz (4.0% AA) last 5 min

Whirlfloc last 5 min (optional)

Pils yeast, or other lager yeast. Saflager 23 for dry lager yeast (works well).
Can also be made using clean, dry ale yeast. Nottingham etc. [EDIT] I recommend Mauribrew ale Yeast for a simulated lager. Damn fast, damn clean, damn damn damn!
If using ale yeast.. keep to lower end of yeast temp range.

I'm including my original step mash. Other wise single infusion at 149-151F with mashout

40c (104F) for 15 min (gum/debranching rest)
50c (122F) for 15 min (Protien rest)
60c (140F) for 30 min (Beta rest)
70c (158F) for 30 min (Alpha rest)
Mashout at 76c

I'll let you AG'rs figure out sparge water etc.


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Old 06-09-2007, 02:49 PM   #2
Baron von BeeGee
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Looks good...I can see I'm going to have to try the S-23 one day.



 
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Old 06-09-2007, 06:26 PM   #3
Denny's Evil Concoctions
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Quote:
Originally Posted by Baron von BeeGee
Looks good...I can see I'm going to have to try the S-23 one day.

There's a new dry lager available now (saw it at moorebeer.com).

Saflager W-34/70 (11.5 g)

Looks like it ferments a little less dry leaving "more malt flavors".
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Old 06-09-2007, 09:33 PM   #4
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Quote:
Originally Posted by Denny's Evil Concoctions
There's a new dry lager available now (saw it at moorebeer.com).

Saflager W-34/70 (11.5 g)

Looks like it ferments a little less dry leaving "more malt flavors".
Hmmm...could be interesting for Oktoberfest/Bocks.

 
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Old 06-14-2007, 03:10 AM   #5
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What are the fermentation and lagering temps on this one?
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Old 06-14-2007, 04:21 AM   #6
Denny's Evil Concoctions
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For the recipe or for the new saflager yeast?

For the recipe: Ferment around 12c, lager as per normal. (some claim saflager at 15c for fermentation is better 9-15c is the yeasts recomended fermentation range)

For the new saflager yeast, check: http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf
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Old 06-18-2007, 05:23 AM   #7
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I want to lager a pisner, but my fridge on its warmest setting is at about 46 degrees F. What do you suggest I do? I can only find yeasts that have a 47 degree F low range. Can I get a yeast that will lager at about 47 for its low range, and then just double the amount that I pitch?
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Old 06-18-2007, 06:23 AM   #8
Denny's Evil Concoctions
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You can lager at 46F but it will take longer. The closer you get to zero the shorter the required lagering time. There was a bunch of scientific research done on this and I remember seeing a chart some where showing on average how much x temp shortened lagering time.

Did you brew my recipe? What yeast did you use? Curious.
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Old 06-18-2007, 10:13 PM   #9
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No, I am going to be doing a pils though. Can't do this one because I am still a partial extract brewer.
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Old 06-18-2007, 11:41 PM   #10
Denny's Evil Concoctions
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You could do a mini mash, but you'd have to use some 2 row to convert the honey malt.


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