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20-10-2018, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/10/1929-bohemian-lagerbier.html)
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A little divergence here from my usual UK fare. A foreign recipe. And a Lager one at that.
As you can probably guess by the lack of brewery name, this recipe isn't taken from a brewing record. Instead it's one I've assembled from information found in technical brewing publications. I can't remember which one off the top of my head. But I'm pretty sure it was in German.
This is the type of beer usually associated with the Czech Republic: a Pale Lager of around 5% ABV.
I could also call this by its Czech name, Světlý Ležák, though that is rather harder for most to pronounce. It literally translates as Pale Lagerbier.
The mashing scheme, a triple decoction, is pretty damn complicated. I doubt I could be arsed to go through the process myself. Very time consuming. I’m not going to get involved in any argument about whether there’s any point to decoction mashing with modern malts. I’ll leave that to the experts.
The key to this type of beer is good quality, very pale, two-row barley and good Czech hops. Not complicated, is it? Followed by three months lagering at about 1º C. Should produce a lovely drinking beer (as opposed to a stare at and sip beer).
1929 Bohemian Lagerbier
pilsner malt 2 row
10.75 lb
100.00%
Saaz 120 mins
1.00 oz
Saaz 90 mins
1.00 oz
Saaz 45 mins
2.00 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
52
SRM
3
Mash triple decoction
Boil time
120 minutes
pitching temp
41º F
Yeast
WLP800 Pilsner Lager
This and about three dozen other Lager recipes, can be found in my book Let's Brew!
http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html
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More... (http://barclayperkins.blogspot.com/2018/10/1929-bohemian-lagerbier.html)
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A little divergence here from my usual UK fare. A foreign recipe. And a Lager one at that.
As you can probably guess by the lack of brewery name, this recipe isn't taken from a brewing record. Instead it's one I've assembled from information found in technical brewing publications. I can't remember which one off the top of my head. But I'm pretty sure it was in German.
This is the type of beer usually associated with the Czech Republic: a Pale Lager of around 5% ABV.
I could also call this by its Czech name, Světlý Ležák, though that is rather harder for most to pronounce. It literally translates as Pale Lagerbier.
The mashing scheme, a triple decoction, is pretty damn complicated. I doubt I could be arsed to go through the process myself. Very time consuming. I’m not going to get involved in any argument about whether there’s any point to decoction mashing with modern malts. I’ll leave that to the experts.
The key to this type of beer is good quality, very pale, two-row barley and good Czech hops. Not complicated, is it? Followed by three months lagering at about 1º C. Should produce a lovely drinking beer (as opposed to a stare at and sip beer).
1929 Bohemian Lagerbier
pilsner malt 2 row
10.75 lb
100.00%
Saaz 120 mins
1.00 oz
Saaz 90 mins
1.00 oz
Saaz 45 mins
2.00 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
52
SRM
3
Mash triple decoction
Boil time
120 minutes
pitching temp
41º F
Yeast
WLP800 Pilsner Lager
This and about three dozen other Lager recipes, can be found in my book Let's Brew!
http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html
https://3.bp.blogspot.com/-YxsgvmZzY4Q/WYtg_3mxHJI/AAAAAAAAcoc/4mT9_ZVlwloWlDsBFaszNRPnOKmcFzhXACLcBGAs/s400/Lets_Brew_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html)
More... (http://barclayperkins.blogspot.com/2018/10/1929-bohemian-lagerbier.html)