Anyone have a solid Dark Czech Lager - Recipe

[Dgallo]

I’m Looking to see a few Dark Czech Lager recipes that people really enjoy before brewing one! Honestly I’m more interested in seeing grainbills more than anything.

Thanks in advance!

 

[DBhomebrew]

Can't speak to this one in particular, but I've enjoyed many of this author's recipes. Likely not accurate to how Czech brewers brew, but tasty nonetheless.

https://beerandbrewing.com/recipe-bohemian-night-czech-style-dark-lager/

 

[AlexKay]

I’ve not made one, but if it’s similar in concept to a schwarzbier, I’d recommend both Briess Extra Special and Simpsons DRC. Then again, I’d recommend a little DRC in just about everything. I just put some in an IPA…

 

[Dgallo]

I’ve not made one, but if it’s similar in concept to a schwarzbier, I’d recommend both Briess Extra Special and Simpsons DRC. Then again, I’d recommend a little DRC in just about everything. I just put some in an IPA…

It practically between a dunkel and schwarzbier. More complex and malty than a Schwarzbier and roastier and smoother than a dunkel

 

[AlexKay]

It practically between a dunkel and schwarzbier. More complex and malty than a Schwarzbier and roastier and smoother than a dunkel

Sounds great! For roasty and smooth I stand by DRC.

 

[Oleson M.D.]

My family and I have dined here. They have one beer, and only one beer. Dark Czech Lager. Search, and you can find the recipe, it is a classic.

http://ufleku.cz/en/

 

[Mark3885]

https://www.brewersfriend.com/homebrew/recipe/view/827578/u-fleku-cloneI found this , going to give it a try soon

 

[Dgallo]

Thanks folks! I’ve been able to piece together a recipe that will fit what I’m trying to achieve.

The beer I am actually brewing is a Smoked Dark Czech Lager. I’m going with the following for the grainbill ;

60% - Ger. Floor malted Pilsner
18% - Victory Malt
8% - Caramunich II
8% - Oak Smoked Wheat
3% - Chocolate Wheat
3% - Carafa Special II

I’ll be targeting 25 ibus from Saaz between - 60 min, 20 min, and 5 min additions

 

[stevehaun]

Or you could use U Fleku's recipe:

https://vinepair.com/articles/czech-beer-dark-lager/
I personally think it is too heavy on the caramunich.

I prefer the following grain bill:

60% Weyermann pilsner malt
30% Weyermann light munich malt
7% Weyermann caramunich II
3% Weyermann carafa special III

Saaz or other noble hop @ 60 and 20 min for a total of 25 ibu

Wyeast 2206 fermented at 50F

 

[Dgallo]

Or you could use U Fleku's recipe:

https://vinepair.com/articles/czech-beer-dark-lager/
I personally think it is too heavy on the caramunich.

I prefer the following grain bill:

60% Weyermann pilsner malt
30% Weyermann light munich malt
7% Weyermann caramunich II
3% Weyermann carafa special III

Saaz or other noble hop @ 60 and 20 min for a total of 25 ibu

Wyeast 2206 fermented at 50F

Looks like I’m on a similar wavelength as you with what I intend on doing, besides the smoked malt obviously lol

Thanks folks! I’ve been able to piece together a recipe that will fit what I’m trying to achieve.

The beer I am actually brewing is a Smoked Dark Czech Lager. I’m going with the following for the grainbill ;

60% - Ger. Floor malted Pilsner
18% - Victory Malt
8% - Caramunich II
8% - Oak Smoked Wheat
3% - Chocolate Wheat
3% - Carafa Special II

I’ll be targeting 25 ibus from Saaz between - 60 min, 20 min, and 5 min additions

 

[jerrylotto]

I just add 4 oz 60L Crystal and a couple of oz Munich to a 5 gal regular Czech Lager recipe. It gives a nice color without changing the taste all that much.

 

[AlexKay]

Thanks folks! I’ve been able to piece together a recipe that will fit what I’m trying to achieve.

The beer I am actually brewing is a Smoked Dark Czech Lager. I’m going with the following for the grainbill ;

60% - Ger. Floor malted Pilsner
18% - Victory Malt
8% - Caramunich II
8% - Oak Smoked Wheat
3% - Chocolate Wheat
3% - Carafa Special II

I’ll be targeting 25 ibus from Saaz between - 60 min, 20 min, and 5 min additions

If that’s Weyermann oak-smoked wheat, the smoke is very mild. It’s noticeable at 100% of the grist as a Grodziskie, but I don’t think you’ll taste much smoke at all under 25% or so. You could try Weyermann’s rauchmalz, or Briess cherrywood; both are stronger. If it must be oak and wheat, Sugar Creek’s Grodziskie malt is wonderful stuff (and you’d only need a few percent), but you’d need to order 10 pounds from them direct.

 

[Dgallo]

If that’s Weyermann oak-smoked wheat, the smoke is very mild. It’s noticeable at 100% of the grist as a Grodziskie, but I don’t think you’ll taste much smoke at all under 25% or so. You could try Weyermann’s rauchmalz, or Briess cherrywood; both are stronger. If it must be oak and wheat, Sugar Creek’s Grodziskie malt is wonderful stuff (and you’d only need a few percent), but you’d need to order 10 pounds from them direct.

Thanks for the heads up. I had Helles that used Oaked smoked wheat and it was pretty noticeable and the guy used between 8-10% so that’s what i was basing it off. I’ll do some research on some of the different types of smoked malt tonight. I won’t be brewing this until late March. I want it to be a pleasant level of smoke without it coming off peaty or detracting from the subtle nuances of the other grains

 

[AlexKay]

Well, to be fair I have a pretty high tolerance (and high taste threshold) for smoke flavors. 8% may well make sense: If you shoot for 8% and it’s too little, you’ll still have a perfectly nice dark lager.

 

[Hoppy2bmerry]

Thanks for the heads up. I had Helles that used Oaked smoked wheat and it was pretty noticeable and the guy used between 8-10% so that’s what i was basing it off. I’ll do some research on some of the different types of smoked malt tonight. I won’t be brewing this until late March. I want it to be a pleasant level of smoke without it coming off peaty or detracting from the subtle nuances of the other grains

People have different sensitivity to the smoke. So if you are brewing for yourself go light or heavy as you like. If brewing for a particular style for competition of course pay attention to guidelines. Just my two cents.

 

[Dgallo]

People have different sensitivity to the smoke. So if you are brewing for yourself go light or heavy as you like. If brewing for a particular style for competition of course pay attention to guidelines. Just my two cents.

It’s for serving at Winter Homebrew fest but other than that just because I think it would make for a very interesting and beautiful dark lager. If it comes out good I’ll probably enter it as 32.a

 

[Beermeister32]

I find smoked beers really interesting. The smoke comes on strong in the first gulp, and then your palate adjusts and it becones less prevalent as you finish the pint, almost unoticeable by the end of it.

Only issue in the homebrew scale is 5 gallons is a LOT of smoked beer. Like I’d go through about 20 batches of beer before finishing off a keg of smoked beer. Maybe 30. Might be a candidate for bottling, could take a while to finish out a batch of smoked beer. I’m only in the mood for them once in a while.

 

[Joe P]

I’m Looking to see a few Dark Czech Lager recipes that people really enjoy before brewing one! Honestly I’m more interested in seeing grainbills more than anything.

Thanks in advance!

 

[Joe P]

I threw an exteact recipe together in early Jan 2022 that i just tasted. Came out tasty. I even primed with Belgium Candi Sugar for the notes experience. Worked well.
5 gallon
6# Pilsner LME
1# Caramunich I
1# Victory Malt
12 oz Choc Malt
2oz Tettenag
1oz Saaz
German WLP 830
3oz dissolved B Candi added before bottling
Standard 60 min boil 2oz tet 60 min / 1 oz Saaz 15 min
Its an extract so I brewed as any extract. Simple, no frills, different ingredients but overall a very tasty dark Czech. The sugar was "iffy" because many Czechs don't do sugar. More a grain & hops tastes preferred crowd i guess. Like i mentioned, i just toyed with the Candi but it did produce the raisin notes i was looking for. Easy recipe really. I was going to post a pic but its a dark beer in a mug with a decent mildly foamy head.
Later

 

[gleoncavallo]

I remember getting the following recipe in my inbox from a brewer retiring. This beer has been on-tap ever since I first brewed the recipe in 2018:

Fermentables

Ingredient	Amount	%	MCU	When
Weyermann Floor Malted Bohemian Pilsner Malt	6lb 8oz	53.6 %	2.1	In Mash/Steeped
Weyermann Floor Malted Bohemian Dark Malt	3lb 9oz	29.6 %	3.8	In Mash/Steeped
Weyermann CaraMunich II Malt	1lb 0oz	8.0 %	7.2	In Mash/Steeped
Weyermann Carafa Special II Malt	9.63 oz	5.0 %	42.6	In Mash/Steeped
Weyermann Carafa II	7.20 oz	3.7 %	33.3	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Sterling	7.5 %	1.13 oz	27.9	Loose Pellet Hops	First Wort Hopped
Czech Saaz	3.5 %	1.00 oz

Yeast Strain	Amount	Used
White Labs WLP800-Pilsner Lager	1.0 qts

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Multi-Step (126-145-158) - Tmavé Pivo

Step Type	Temperature	Duration
Rest at	126 ˚F	15
Raise by direct heating to	145 ˚F	25
Rest at	145 ˚F	30
Raise by direct heating to	158 ˚F	20
Rest at	150 ˚F	20

Fermentation Temperature:

50 ˚F

 

[ThenFalcon]

I brewed this Tmavé Pivo for a club exchange in December and it was very well received.

OG: 1.052
FG: 1.014
IBU: 32
SRM: 22
ABV: 5%

Grains:
Bestmalz Pilsen 1.9L (52%)
Canada Malting Munich 10.5L (32%)
Caramunich 60L (12%)
Carafa Special Type II 425L (4%) (late mash addition)

Water:
Ca 20 Mg 0 Na 15 Cl 30 SO4 20

Mashed at 145F for 30 min and 158F for 30 min

Hops:
2.75g/L Saaz 3.3% (28 IBU) (60 minutes)
1.25g/L Saaz 3.3% (4 IBU) (10 minutes)

Yeast:
Mangrove Jack's Bohemian Lager M84

 

[jdauria]

Make one every year that usually does well in comps.

This one made NHC finals in 2019 and was in final 12 competing for a medal:
5.5 gallons 75% Brewhouse, 1.055 OG 90 min boil
54.2% Floor Malted Bohemian Pilsner
20.8% Floor Malted Bohemian Dark
8.3% CaraBohemian
8.3% Victory
6.3% Pale Chocolate
2.1% Carafa Special II

24.5 IBU Saaz First Wort
6.3 IBU Saaz at 20

Wyeast Bohemian Lager 2124

Step Mash
131F 20 min
145F 20 mins
158F 20 mins
170F 10 mins

This one is my current version on tap, which is based on last year's NHC winner. Has scored 41 in 2 comps so far this year, taking first in one.

5.5 gallons 72% Brewhouse 60 min boil 1.054 OG
58.6% Mecca Estate Grade Pelton (Pilsner)
14.6% Mecca Estate Grade Metolius (Munich)
8.7% Pale Chocolate
7.3% Carapils
7.3% Victory
2.3% Carafa Special II
1.2% CaraAmber

12.3 IBU Saaz FWH
10.8 Magnum FWH
5.2 Saaz at 20

Imperial Urkel yeast
152F Single Infusion.

Mecca malts can be ordered directly from their website or Steinbart in Oregon allows you to buy exact recipe amounts on their site.

 

[Protos]

Several years ago I was searching for the same answer, and found a link:
https://aussiehomebrewer.com/threads/kozel-dark-recipe.36012/

Many moons ago I found this on a site that sold AG kits in the US.
The recipe claims to be from an actual brew day in a Czech brewery, so is an 'authentic' Czech style dark lager.
How true I don't know, and I haven't tried it yet, although it is on the list...

Moravian Dark Lager

This recipe is taken directly from the brewlog from the day I spent brewing in the Moravia.

44% Budvar malt
44% light munich
10% 55L crystal
2% black patent.

1 oz Saaz @90
1 oz Saaz @60
1 oz Saaz @20 minutes.
Budvar yeast, 1 cup corn sugar.

With that, I made an excellent Beer (I use non-standard volumes, so I give percent and IBUs instead of Lbs and Ozs):

MÄHRISCHES DUNKEL
OG=1.054
FG=1.015
ABV=5.2%
IBU=30
------------------------------
Raven Pilsner (1.5°L) - 50%
Viking Munich (6°L) - 38%
Ireks Karamell Teak (55°L) - 10%
Weyermann Carafa Spezial III (525°L) - 2%
------------------------------
Mash 15' @55°C
Mash 75' @70°C
Boil 2H
------------------------------
Saazer - 12 IBU @90'
Saazer - 11 IBU @60'
Saazer - 7 IBU @20'
------------------------------
Fermentis Saflager S-23
------------------------------
Primary @10-13°C - 14 Days
Lagering @0°C - 5 Weeks
------------------------------
Carbonation 2.3v
============================

 

[Noob_Brewer]

Wow, glad I found this thread as I am planning on brewing my first dark Czech lager. While I have not had any of the "authentic" versions from Ufleku or others, I have had some regional and HB versions before and I love the style. With that I have a couple questions that I would love everyone's input on:

1) Does anyone think there would be a difference between floor-malted bohemian pilsner vs Barke pilsner (both weyermann branded)? I have attached the sensory wheels for both and honestly they are nearly identical with exception that barke appears to have a little more pronounced caramel aromas and malty aromas. I know these sensory wheels aren't everything and the slight differences suggest to me that Im not sure I would even be able to tell the difference in a blind test of the malts. I don't have access to readily taste each malt and do all online orders, so any input on people who have used either or both malts, especially in this style would be appreciated. Seems a lot here focused on floor-malted varieties and I haven't seen any reference to barke varieties. It seems that if anything, the barke is just a more intense version in terms of aromas but taste on the sensory wheels appear identical.

2) victory vs biscuit malt? I have used biscuit a lot in other beers, but never any victory malt specifically. If anyone has tried/tasted both malts, can you enlighten me on the differences you have perceived?

Maybe Im splitting hairs with these questions, but just trying to put my best foot forward with this first brew of a dark Czech lager. BTW, this will also be my FIRST lager ever! lol. Thanks in advance!

 

[Dgallo]

Wow, glad I found this thread as I am planning on brewing my first dark Czech lager. While I have not had any of the "authentic" versions from Ufleku or others, I have had some regional and HB versions before and I love the style. With that I have a couple questions that I would love everyone's input on:

1) Does anyone think there would be a difference between floor-malted bohemian pilsner vs Barke pilsner (both weyermann branded)? I have attached the sensory wheels for both and honestly they are nearly identical with exception that barke appears to have a little more pronounced caramel aromas and malty aromas. I know these sensory wheels aren't everything and the slight differences suggest to me that Im not sure I would even be able to tell the difference in a blind test of the malts. I don't have access to readily taste each malt and do all online orders, so any input on people who have used either or both malts, especially in this style would be appreciated. Seems a lot here focused on floor-malted varieties and I haven't seen any reference to barke varieties. It seems that if anything, the barke is just a more intense version in terms of aromas but taste on the sensory wheels appear identical.

2) victory vs biscuit malt? I have used biscuit a lot in other beers, but never any victory malt specifically. If anyone has tried/tasted both malts, can you enlighten me on the differences you have perceived?

Maybe Im splitting hairs with these questions, but just trying to put my best foot forward with this first brew of a dark Czech lager. BTW, this will also be my FIRST lager ever! lol. Thanks in advance!
View attachment 769077View attachment 769076

My understanding is Biscuit and victory are the same malt but from different grow areas and maltsters. Victory is the most pronounce in my opinion, both can have a big impact even at about 5-7%

My only suggestion is to be sure to balance your roast/dehusked grains. Mine was a little out of balance and it lacked the nice smoothness. I used 6% split between midnight wheat and Carafa special 3

 

[Joe P]

Scroll through the recipes from this Czech Brew thread. You'll eventualluy come to mine. Its been months sittting (roughly) and its very tasty. Now I don't want any confrontational incisive chromazone disections on gastric percentages or Co2 concentrations from the Beer Gods because I do what they advise anyway. To ME its really good stuff & i researched how the Czechs drink it. (when they're not falling down anyway) check it out (no pun intended) if you want to. And...I made it from extract. I just felt a lightning bolt fly by the back of my head. Good luck.

 

[AlexKay]

1) Does anyone think there would be a difference between floor-malted bohemian pilsner vs Barke pilsner (both weyermann branded)? I have attached the sensory wheels for both and honestly they are nearly identical with exception that barke appears to have a little more pronounced caramel aromas and malty aromas. I know these sensory wheels aren't everything and the slight differences suggest to me that Im not sure I would even be able to tell the difference in a blind test of the malts. I don't have access to readily taste each malt and do all online orders, so any input on people who have used either or both malts, especially in this style would be appreciated. Seems a lot here focused on floor-malted varieties and I haven't seen any reference to barke varieties. It seems that if anything, the barke is just a more intense version in terms of aromas but taste on the sensory wheels appear identical.

I have tasted both malts side-by-side, just by eating the grains, and I can't tell any difference: this post.

I've also made four SMaSHes using Pilsner from different maltsters, and couldn't taste a difference: this post.

I'm not the most finicky taster. But as far as my taste buds are concerned: Pilsner malt is Pilsner malt. (This is emphatically not my experience with other base malts, include English pale, Munich, and Vienna.)

 

[Noob_Brewer]

I have tasted both malts side-by-side, just by eating the grains, and I can't tell any difference: this post.

I've also made four SMaSHes using Pilsner from different maltsters, and couldn't taste a difference: this post.

I'm not the most finicky taster. But as far as my taste buds are concerned: Pilsner malt is Pilsner malt. (This is emphatically not my experience with other base malts, include English pale, Munich, and Vienna.)

thanks for the info. This was my thinking. even though I don't have access locally to simply try these grains out side by side raw, Im not sure my palate is sophisticated enough to tell the difference between these pilsner malts, especially in a dark Czech lager which has other flavors coming out.

@Dgallo appreciate the heads up on the roasted grains balance too! Ive noticed quite a variety of %s of roasted grains from 2-8% which is a wide range in this style it would seem. My plan now is to keep roasted/dehusked malts below 5%. Will probably shoot for 4% actually.

Appreciate the tips as always folks!

 

[jtgoral]

Czech Dark Lager
BYO October 2021.

 

[Noob_Brewer]

OK so this is what I have for grain bill that I think would be a good starting point for my first go round with this beer. I took from people here as well as from this post There's a Czech Beer Brewers Are Obsessed With, And It's Not Pilsner that someone posted earlier:

Floor Malted Bohemian Pilsner, Weyermann - 50%
Floor Malted Bohemian Dark, Weyermann - 28%
Caramunich II - 8.0%
Biscuit or Victory (haven't decided yet) - 5%
Carapils - 5%
Carafa Special II - 2%
Chocolate wheat - 2%

Plan on using Imperial Urkel yeast and Czech Saaz hops targeting 25 IBU. Mashing at 152 for duration rather than my norm step mash of (150/162/170) to keep my FG ~ 1.013-1.014ish. Plan on boiling for 2hrs to get some Malliard reactions to emphasize toffee type flavors as well.

at 2% each, Im now considering just ditching the split between roasted malts and just going with Carafa Special II at 4%.

So I think this will get me in the ball park for the style for my first go around for the style.

Thoughts? I do appreciate all the input here and links y'all included to help with my research on this style.