Czechish Lager - Robot recipe v1

[Bung Jooce]

Hello,

I'd like to attempt my first single-ish malt single hops brew. I've asked a robot to help me put together this recipe, and would like to have community feedback before I attempt it.

I have no cooling system, so I've opted to use a Lutra kveik yeast.

Please let me know of any thoughts or suggestions,

Thanks.

Robot recipe:

Czechish Lager (Lutra Yeast) – 19 Liters (5 Gallons)

Estimated Original Gravity (OG): 1.048
Estimated Final Gravity (FG): 1.010
Approximate ABV: 5.0%
ABV After Bottling: ~5.3%

Ingredients:
4.54 kg Pilsner malt
0.23 kg Carapils malt
28 g Saaz hops (60 minutes)
28 g Saaz hops (20 minutes)
20 g Saaz hops (5 minutes)
Lutra kveik yeast

Water Volume:
Mash: 15 liters at 64°C
Sparge: 9-10 liters of water at 75°C
Total water volume: ~24-25 liters (to account for grain absorption and boil-off)

Instructions:

1. Mash (60 minutes):
Heat 15 liters of water to 64°C.
Add the grains (4.54 kg Pilsner malt + 0.23 kg Carapils malt).
Mash for 60 minutes at 64°C.

2. Sparge:
Heat 9-10 liters of water to 75°C.
Slowly rinse the grains with the sparge water to collect a total of about 24 liters of wort in your boil kettle.

3. Boil (60 minutes):
Bring the wort to a boil.
Start your 60-minute timer:
Add 28 g Saaz hops at the start of the boil (60 minutes remaining).
Add 28 g Saaz hops at 20 minutes remaining.
Add 20 g Saaz hops at 5 minutes remaining.

4. Hot Cube Cooling:
After the 60-minute boil, immediately transfer the hot wort into a sanitized hot cube.
Seal the cube tightly and allow the wort to cool gradually to 25°C, which may take several hours or overnight.

5. Fermentation (25°C):
Once the wort has cooled to 25°C, transfer it from the hot cube to your fermenter.
Pitch your Lutra kveik yeast and ferment at 25°C for about 1 week.
Check for completion with a final gravity around 1.010.

6. Bottle and Condition:
Prime with sugar for bottling (7 g per liter of beer).
Bottle the beer and condition for 1-1.5 weeks at room temperature.

7. Chill and Serve:
Chill the bottles for 1 week before serving.

 

[Bung Jooce]

Maybe posted in the wrong section?

 

[philrob]

Maybe posted in the wrong section?

Moved to General Recipe Discussion.

 

[Bung Jooce]

Moved to General Recipe Discussion.

Thanks mate.

 

[THC]

The recipe looks good and should give you a tasty beer.

I am not familiar with the Kiev yeast, but I do know that every yeast adds some sort of attribute to the brew and what the kiev yeast adds may not be particularly Czech in nature. You could also use Fermentis W-34/70 which is heat tolerant up to 20 degrees celsius. I have spent time in Prague and Pilsen, visited breweries and made many Czech beers and the breweries all use decoction, either single, double or in the case of Pilsner Urquell, triple. The decoction builds melanoidins which give the Czech beers a point of difference and which can be faked to some degree by using a small portion of melanoidin malt (Weyermann) in the mash.

Wild About Hops published a recipe book on Lager & Pilsner beers which has 100+ recipes (10 are Czech pivos of varying ABV) and instructions on decoction:
https://www.wildabouthops.nz/lager-and-pilsner-recipe-book.html

BYO magazine has a good starter guide on decoction:
https://byo.com/article/starter-guide-to-decoction-mashing/

Czech breweries are now experimenting with new Czech hops and while most will be bred from Saaz, which I love, they add some interesting new flavours and complexity. Saaz seems to be the newly discovered hop by the international breweries. AB In Bev has changed the recipe for regular Stella Artois and lost sales in the UK (go figure-shakes head) so they have brought out Stella Artois Unfiltered with 100% Saaz and 5%ABV which is superb and winning back sales. Kronenbourg in France have released a companion for their 1664 and called it 1946 which is also superb and 100% Saaz at 5%ABV
http://www.czhops.cz/index.php?option=com_content&view=category&layout=blog&id=34&Itemid=101&lang=en

I hope this helps.

 

[Bung Jooce]

The recipe looks good and should give you a tasty beer.

I am not familiar with the Kiev yeast, but I do know that every yeast adds some sort of attribute to the brew and what the kiev yeast adds may not be particularly Czech in nature. You could also use Fermentis W-34/70 which is heat tolerant up to 20 degrees celsius. I have spent time in Prague and Pilsen, visited breweries and made many Czech beers and the breweries all use decoction, either single, double or in the case of Pilsner Urquell, triple. The decoction builds melanoidins which give the Czech beers a point of difference and which can be faked to some degree by using a small portion of melanoidin malt (Weyermann) in the mash.

Wild About Hops published a recipe book on Lager & Pilsner beers which has 100+ recipes (10 are Czech pivos of varying ABV) and instructions on decoction:
https://www.wildabouthops.nz/lager-and-pilsner-recipe-book.html

BYO magazine has a good starter guide on decoction:
https://byo.com/article/starter-guide-to-decoction-mashing/

Czech breweries are now experimenting with new Czech hops and while most will be bred from Saaz, which I love, they add some interesting new flavours and complexity. Saaz seems to be the newly discovered hop by the international breweries. AB In Bev has changed the recipe for regular Stella Artois and lost sales in the UK (go figure-shakes head) so they have brought out Stella Artois Unfiltered with 100% Saaz and 5%ABV which is superb and winning back sales. Kronenbourg in France have released a companion for their 1664 and called it 1946 which is also superb and 100% Saaz at 5%ABV
http://www.czhops.cz/index.php?option=com_content&view=category&layout=blog&id=34&Itemid=101&lang=en

I hope this helps.

Howdy, thanks for your reply.

I will look at those links soon, appreciate it.


As a quick response, my choice of yeast is for it's higher fermentation temperature tolerance. Heading into summer I'll be unable to keep my fermentation temperature at or below 20.

I'd still like to brew in the warmer months and this yeast appears to be suitable for that.

The recipe I've posted was expanded upon from a short comment I saw about this type of beer. I plugged it into AI and negotiated a recipe that suited my setup.

Perhaps I'll remove the word Czech and just call it Robot Recipe v1.

This will be my first attempt at mashing etc, does the process look acceptable?

Thanks.

 

[THC]

Your mash regime will produce a highly fermentable wort.

Here is the regime I use for my lagers that was given by Florien Kuplent from Urban Chestnut Brewery in St Louis, USA and Wolnzach in Bavaria:
Mash in @ 55°C
Heat to 62°C and rest for 45 minutes
Heat to 72°C and rest for 45 minutes
Heat to 78°C and sparge with water at 78°C
Mash out