Sometimes a nod to tradition is what sends an excellent beer into the extraordinary zone. That's how this one went - I followed almost every traditional, old-fashioned method of lager brewing with a decoction mash and long slow lager fermentation to produce my best lager ever!
-------------------------------------------------------
LUKR SIDE-PULL FAUCET: https://www.kegworks.com/lukr-europea...
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11
-------------------------------------------------------
BREWEASY COMPACT SURFACE: https://www.blichmannengineering.com/...
-------------------------------------------------------
MERCH STORE: https://theapartmentbrewer.creator-sp...
-------------------------------------------------------
SUPPORT ME ON PATREON:   / theapartmentbrewer  
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm...
-------------------------------------------------------
NORTHERN BREWER: https://www.northernbrewer.com/?utm_s...
-------------------------------------------------------
MOREBEER: http://www.morebeer.com/index?a_aid=a...
-------------------------------------------------------
MY CAMERA: https://amzn.to/3fxboAQ
MY VOICEOVER MIC: https://amzn.to/49kMOgk
MY WIRELESS MIC: https://amzn.to/482SsTg
-------------------------------------------------------
Recipe on Brewfather: https://share.brewfather.app/hcyEjiqb...

Recipe for 5 gallons (19 L) , your efficiency may vary:

"The Power of the Dark Side"

5.6% ABV 30 IBU

10 lb Weyermann Floor Malted Bohemian Pilsner Malt (77.7%)
1.25 lb Weyermann Barke Munich Malt (9.7%)
1.25 lb Weyermann Caramunich II (9.7%)
6 oz Weyermann Carafa Special III (2.9%)

Mash:
Four step double-decoction mash:
-(Main mash) 131 F (55 C) for 15 min
-(Decoction) Pull 12 qt (11.5 L) decoction and heat to 152 F (67 C) for 10 min
-(Main mash) 146 F (63 C) for 30 min
-(Decoction) Heat decoction to boil and boil for 30 min, then return to main mash
-(Main mash) 158 F (70 C) for 30 min
-(Decoction) Pull second 12 qt decoction and boil for 15 min then return to main mash
-(Main mash) 170 F (77 C) for 15 min

Water (ppm): Ca: 17, Mg 0, Na 0, Cl 16, SO4 18, HCO3 0
Add to 8 gal (30 L) RO water: 1g Gypsum, 1g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil:
60 - 1 oz (28g) Perle (7.2% AA) (23 IBU)
10 min - Add 3 oz (84g) Saaz (2.2% AA) (7 IBU)

OG: 1.057

Yeast: Wyeast 2278 Czech Pils

Ferment for 1-2 weeks at 50 F (10 C), then raising to 62-65 F (18 C) for one more week for a diacetyl rest. After this, cold crash as close to freezing as possible, separate from yeast and lager for at least one month before packaging.

FG: 1.015
-------------------------------------------------------
0:00 Intro and welcome
0:27 Beer description and approach
2:45 Recipe
9:20 Brew day
13:18 Fermentation plan
19:23 Fermentation follow-up
20:18 Pour and tasting notes
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
#czech #dark #lager #homebrew #decoction #lukr #fermentation #brewing #beer #homebrewing #blichmann #graintoglass #BIAB #allgrain