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Climb The Summit
Czech Premium Pale Lager • All Grain • 10 gal
Another snowy day to brew
February 12, 2017 am 09:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 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
Summit™
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
Tettnanger
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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