Erik_Mog
Well-Known Member
Hello again. I am going to try to brew again on Sunday, and plan to either do another batch of the blood Orange Hefeweizen, or try my hand at doing a Lager for the first time. I am thinking about a Czech Pale Lager, and this is what I have come up with. As always, I would love any advice you can give me on this recipe. I am really unsure about the mash temp for this style. Would I mash at 148F for light body, or 152F for a medium body. Sadly, most of my experience in drinking Lagers has been with the BMC type beers, which was a major factor in the reason I pretty much only drink Ales (IPA, APA, Hefe, and the rare Stout or Porter). Thanks again for your help.
Czech Pale Lager (Name Pending)
Czech Pale Lager
Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00 %
6 lbs Pilsner, Floor Malted (Weyermann) (2.0 SRM)
12.0 oz Munich 20L (Briess) (20.0 SRM)
12.0 oz Vienna Malt (3.5 SRM)
4.0 oz Carapils (Briess) (1.3 SRM)
1.50 oz Saaz [3.50 %] - Boil 60.0 min 21.4 IBUs
0.50 oz Saaz [3.50 %] - Boil 10.0 min 2.6 IBUs
1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124.21 ml] 1.5L Starter
Est Original Gravity: 1.039
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 3.8 %
Est Color: 4.8 SRM
Mash at 152F for 60 min.
Czech Pale Lager (Name Pending)
Czech Pale Lager
Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00 %
6 lbs Pilsner, Floor Malted (Weyermann) (2.0 SRM)
12.0 oz Munich 20L (Briess) (20.0 SRM)
12.0 oz Vienna Malt (3.5 SRM)
4.0 oz Carapils (Briess) (1.3 SRM)
1.50 oz Saaz [3.50 %] - Boil 60.0 min 21.4 IBUs
0.50 oz Saaz [3.50 %] - Boil 10.0 min 2.6 IBUs
1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124.21 ml] 1.5L Starter
Est Original Gravity: 1.039
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 3.8 %
Est Color: 4.8 SRM
Mash at 152F for 60 min.