wobdee
Junior Member
Anyone have a good recipe? I know its similar to a Dunkel or Schwartz but I can't find much info. Thanks
Did you do a decotion for that?
Here's mine. This is similar recipe from a brewery I went to in Prague called Uflecku. It's a little less smokey in my recipe than the breweries, but I love it. I've made it about a half dozen times and it always comes out great. I usually make a few kegs during winter. Pretty simple.
4.5lbs German pils
2.75lbs Munich light
1.3lbs Caramunich
.40oz Carafa II
.50oz Midnight Wheat
I mash for 90 minutes and this recipe calls for a 2 hours boil.
1oz saaz hops for 110 minutes
1oz saaz hops for 100 minutes
3/4oz saaz for the last 5 minutes.
U Flecku has a little smokey character when you tried it? Thanks for the recipe, looks like I'm in the ballpark.
It had a strong smokey character that took a few pints to appreciate. Ok, maybe more than a few, but it definitely grew on me. . I went back a second time and really liked it, but my recipe dims the smokiness. I like a hint of smoke and this recipe does it nicely. IMO...
You're cheating with that Midnight Wheat. Bohemian Dark Lager should be done with a decoction mash. This will provide a rich dark color and a polished caramel sweetness that is almost cola-like. I'm drinking my first attempt at the UFleku beer now; will do better next time: I need a bit more base malt (Bohemian floor-malted Pilsener) and I didn't pay attention to the AA on my Saaz. That extra 3/4 ounce in your recipe should be about right.
The smokey flavor could be a phenolic from over sparging. I just did that to a Scottish 70/- and am trying to get through a whole keg of it. Blechh.
Interesting, where do you think the hint of smoke comes from?
The original brewers association web page is gone, but I saved it:
Bohemian Dunkel in Brief
(Adapted for a modern brew system and modern ingredients.)
Specifications
OG just from the mash: 1.048 (12 °P)
FG: approx. 1.012 (3 °P)
SRM: 43.4 SRM (114 EBC)
IBU: 28
ABV: 4.8% (3.8% ABW)
Ingredients
For easy scaling, all quantities are calculated for 1 U.S. barrel (1.173 HL) net kettle volume produced by a brew system with a nominal extract efficiency rating of 75 percent. If your system is different, adjust all qualities up or down accordingly.
Mash
21.68 lbs. (9.83 kg) Weyermann® Floor-Malted Bohemian Pilsner Malt @ 1.8 °L (50%)
13.01 lbs. (5.96 kg) Weyermann® Munich I @ 6 °L (30%)
6.5 lbs. (2.95 kg) Weyermann® CaraMunich® II @ 45.5 °L (15%)
2.17 lbs. (0.98 kg) Weyermann® Carafa® II @ 45.5 °L (5%)
Total grain bill: 43.36 lbs (19.67 kg)
Hops (pellets)
3.9 oz (110 g) Saaz @ 4.5% AA (10 minutes into the boil)
3.9 oz (110 g) Saaz @ 4.5% AA (20 minutes into the boil)
4.3 oz (122 g) Saaz @ 4.5% AA (115 minutes into the boil)
Yeast
American brewers have a wide range of Czech yeast choices for this brew. Suitable strains include Wyeast 2000 Budvar; 2001 Urquell; 2007 Pilsen; 2124 Bohemian; and 2278 Czech Pils; as well as White Labs WLP800 Pilsner; and WLP802 Czech Budejovice.
Brew House Process
This brew ought to be multi-step-mashed, either by infusion in a jacketed mash-lauter tun or mash-kettle, or, more authentically, by double decoction. Suggested temperature and rest steps for the main mash and the decoctions (if used) are: 38 °C (100 °F), 30 minutes; 52 °C (126 °F), 30 minutes; 64 °C (147 °F), 20 minutes; 72 °C (162 °F), 20 minutes. Decoctions only: 10-minute boil. Mash-out at of 77 °C (171 °F). Lautering: approx. 90 minutes. Kettle boil: 120 minutes (not shorter than 90 minutes). Whirlpool: 30 minutes. Heat-exchange.
Cellaring
Primary fermentation at approx. 50 to 55° F (10 to 13° C) for 2 wks; lagering at approx. 32 °F (0 °C) for 2 to 4 wks. Filtration optional.
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