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Climb The Summit

Climb The Summit

Czech Premium Pale Lager • All Grain • 10 gal


Another snowy day to brew

February 12, 2017 at 09:43am

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 20 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • .6 oz Summit™ - 8.1 AA% whole; boiled 90 min


    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 1 oz Tettnanger - 5.2 AA% pellets; boiled 90 min


    Mild, slightly spicy. 'Noble'.

  • 3 oz Czech Saaz - 2.4 AA% whole; boiled 30 min

    Czech Saaz

    Very mild. 'Noble'.

  • Fermentis S-23 Saflager S-23

    Fermentis S-23 Saflager S-23

    This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 3 - Czech Lager

Subcategory: B - Czech Premium Pale Lager

Range for this Style
Original Gravity: 1.053 1.044 - 1.060
Terminal Gravity: 1.015 1.013 - 1.017
Color: 7.0 SRM 3.5 - 6
Alcohol: 5.0% ABV 4.2% - 5.8%
Bitterness: 33.9 IBU 30 - 45


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