I really enjoyed the Kozel Cerny ( Dark Kozel) on tap when I was in the Czech Republic. Does anyone know of a clone recipe for this or a similar Bohemian dark lager?
Cheers
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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Kozel Cerny recipe?
A communist lager that's worth brewing... I'm intrigued!
Looks like it's sort of a sessionable Schwartz:
http://www.homebrewtalk.com/f12/cloning ... ndex2.html
That links to this Tmave recipe at Northern Brewer:
http://www.northernbrewer.com/documenta ... -Tmave.pdf
TMAVE VYCEPNI 10 (All Grain)
Tmave (dark) Vycepni (low-gravity or
draught) is a session lager from the continent;
10 refers to the Czech practice of
denoting original gravity (in degrees Plato)
as part of the beer's name. A marriage
of the intense malt character and color
of Bavarian dark lagers with the liberal
hopping of Bohemian Pilsners, these
modest-strength, bottom-fermented quaffers
are a rarity outside the Czech Republic.
Garnet-brown and clear, a fat beige head
holds down aromatic overtones of freshbaked
bread crust and chocolate.
OG 1.040 READY: 8 WEEKS
Suggested fermentation schedule:
-- 1-2 week primary; 2-4 weeks secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
-- 7.25 lbs. German Munich
-- 0.25 lbs. Weyermann CaraAroma
-- 0.25 lbs. Weyermann CaraFoam
-- 0.125 lbs. Weyermann Carafa III
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
2 oz. Saaz (First Wort hop; add to the wort
as it drains from the mash tun)
1 oz. Saaz (15 min)
YEAST
If you chose liquid yeast:
WYEAST #2782 STARO PRAGUE LAGER.
Optimum temperature: 50-58°F
BOIL ADDITIONS & TIMES
-- 2 oz. Saaz (First Wort hop; add to the wort
as it drains from the mash tun)
-- 1 oz. Saaz (15 min)
YEAST
--WYEAST #2782 STARO PRAGUE LAGER.
Optimum temperature: 50-58°F
Looks like it's sort of a sessionable Schwartz:
http://www.homebrewtalk.com/f12/cloning ... ndex2.html
That links to this Tmave recipe at Northern Brewer:
http://www.northernbrewer.com/documenta ... -Tmave.pdf
TMAVE VYCEPNI 10 (All Grain)
Tmave (dark) Vycepni (low-gravity or
draught) is a session lager from the continent;
10 refers to the Czech practice of
denoting original gravity (in degrees Plato)
as part of the beer's name. A marriage
of the intense malt character and color
of Bavarian dark lagers with the liberal
hopping of Bohemian Pilsners, these
modest-strength, bottom-fermented quaffers
are a rarity outside the Czech Republic.
Garnet-brown and clear, a fat beige head
holds down aromatic overtones of freshbaked
bread crust and chocolate.
OG 1.040 READY: 8 WEEKS
Suggested fermentation schedule:
-- 1-2 week primary; 2-4 weeks secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
-- 7.25 lbs. German Munich
-- 0.25 lbs. Weyermann CaraAroma
-- 0.25 lbs. Weyermann CaraFoam
-- 0.125 lbs. Weyermann Carafa III
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
2 oz. Saaz (First Wort hop; add to the wort
as it drains from the mash tun)
1 oz. Saaz (15 min)
YEAST
If you chose liquid yeast:
WYEAST #2782 STARO PRAGUE LAGER.
Optimum temperature: 50-58°F
BOIL ADDITIONS & TIMES
-- 2 oz. Saaz (First Wort hop; add to the wort
as it drains from the mash tun)
-- 1 oz. Saaz (15 min)
YEAST
--WYEAST #2782 STARO PRAGUE LAGER.
Optimum temperature: 50-58°F
http://homebrew-supplies.ca/viartshop/
Shipping isn't unreasonable... at least when I ordered to BC.
Shipping isn't unreasonable... at least when I ordered to BC.