Kozel Dark Recipe

[NeilArge]

BYO Magazine Nov 2006 - Bohemian Dunkel 19 Litre recipe
Based on 65% extract efficiency.
OG - 1.048 FG - 1.012
IBU = 21 ABV = 4.7% Colour = 32 SRM (whatever the hell that is in EBC)

1.9 kg Weyerman Bohemian Pils malt
2.4 kg Weyermann Munich type II
0.4 kg Weyermann CaraMunich Type II
0.05 kg Weyermann CaraFa special Type I

28g Saaz hops (4% AA) bittering (40 min)
28g Saaz hops (flavour/ aroma) (20 min)

Yeast - W2278, or WLP800 or WLP802 or Wyeast Urquell or Budejovice.
1 cap of light DME for priming

Dough in at 50C and rest for 30 min. Then infuse with near-boiling water, while stirring to avoid hot spots. Infuse until the mash temp is about 62C. Then rest there for 20 minutes. Commence sparging with near boiling water until the mash bed is at 78C. Then reduce the sparge water temp to the mash-out temperature. Stop sparging when the kettle gravity is about 1.044.

Boil for 60 min. Evaporation losses should raise the gravity to 1.048 (12 Plato). Add the bittering hops about 20 minutes into the boil, and the aroma/ flavour hops about 40 minutes into the boil.

After shut-down, check the kettle gravity and liqour the wort down if necessary. Rest the wort for 30 minutes to allow the trub to settle. Then heat-exchange it to the required fermentation temp of around 12C. Aerate the the wort and pitch the yeast. Allow about a week for primary fermentation (with the correct pitch). Rack the brew when the gravity has reached 1.018. Then reduce the temp to 5C and lager the beer for three or four weeks. Rack again and keg and pressurize the beer or prime and bottle your beer.

Serve at 7-10 C

Beerz
Les

Many thanks to Les for posting this. Looks luvverly. I actually had a crack at the Kozel clone yesterday but ended up subbing a few things based on what I had lying around, what I wanted to get rid of, etc.
Here it is:
Recipe: Vaasa Nights
Brewer: Neil
Style: Schwarzbier (Black Beer)
Recipe Specifications --------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
Estimated OG: 1.042 SG
Estimated Color: 44.3 EBC
Estimated IBU: 24.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients: ------------
Amount Item Type % or IBU
2.20 kg Munich, Light (Joe White) (17.7 EBC) Grain 56.41 %
1.25 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 32.05 %
0.15 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3.85 %
0.15 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3.85 %
0.08 kg Carafa I (663.9 EBC) Grain 2.05 %
0.07 kg Black (Patent) Malt (985.0 EBC) Grain 1.79 %
45.00 gm Spalter [4.00 %] (60 min) Hops 20.3 IBU
15.00 gm Saaz [4.00 %] (20 min) Hops 4.1 IBU
10.00 gm Saaz [4.00 %] (1 min) Hops 0.2 IBU 1.00 gm
Calcium Chloride (Mash 60.0 min) Misc 1.00 gm
Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 1.22 items
Whirlfloc Tablet (Boil 15.0 min) Misc
4.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager
Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 3.90 kg
75 min Mash In
Add 11.70 L of water at 72.7 C 67.0 C
Notes: ------ Pitched onto a yeast cake from previous CAP.

Actually mashed this at 65C for 75 minutes. Busy fermenting away as I type at 13C. Began fermenting within a couple of hours of pitching!

More later,

ToG

 

[robby1959]

Hello All

I have a 50 litre Braumeister and would love some help in finding a Kozel Dark recipe for my machine. I buy this great beer from Doctor Dan's by the carton but would love to make it myself. I nbed to mash in and the sparge temperatures etc.

Best Rob