Brewed this again. It's fermented, sitting at room temp rest right now. Finished at 1.014 with MJ yeast. Last batch was malty with some caramel sweetness and delicious. 3.5% ABV.
Posted 01 May 2017 - 04:46 AM
Brewed this again. It's fermented, sitting at room temp rest right now. Finished at 1.014 with MJ yeast. Last batch was malty with some caramel sweetness and delicious. 3.5% ABV.
Posted 01 May 2017 - 05:27 AM
Brewed this again. It's fermented, sitting at room temp rest right now. Finished at 1.014 with MJ yeast. Last batch was malty with some caramel sweetness and delicious. 3.5% ABV.
the title of this thread is like character soup for me
what does all of that mean? I get the 1.036 session amber part.
Posted 01 May 2017 - 06:26 AM
the title of this thread is like character soup for me
what does all of that mean? I get the 1.036 session amber part.
Czech session amber. Polotmavé VýÄepn seems to be a commercial version of the beer.
Posted 01 May 2017 - 06:27 AM
Posted 01 May 2017 - 06:29 AM
Sorry lol. Czech. Polotmave vycepni is the name of the style and means "dark light" in czech. Its a style rarely seen outside the CZ Republic.
I could have guessed the Czech part I guess. the rest not so much
Posted 01 May 2017 - 09:56 AM
This looks really enjoyable. I would have to modify it for my 30 minute boils and I assume I would use Hallertau at 30. Do you know the water profile in PPM or roughly what kind of water do you shoot for with this style.
Posted 01 May 2017 - 02:12 PM
Posted 01 May 2017 - 07:12 PM
Any sulfate in there?50 ppm of Ca via CaCl. Acidify to 5.4 mash and less than 5.7 sparge.
Posted 02 May 2017 - 04:03 AM
seems kind of like a czech vienna lager.
Posted 02 May 2017 - 04:54 AM
Any sulfate in there?
I have two "dark lagers" at the moment... one in a keg and one in a secondary. Somewhere closer to 5% but in the same category probably... noble hops, 2124 on the yeast, etc. That pic looks nice Chils.
No SO2 in it. The CTZ gives me the bite I want. Soft maltiness/mouthfeel from CaCl only.
seems kind of like a czech vienna lager.
Czechs have a pretty simple beer classification system. Color and strength in degrees Plato. They will also throw in Speciálnà (special) for higher gravity beer. Lezak means lager.
Světlé-light color
Polotmavé: Amber. Literally translated "light dark"
Tmavé or Černé: Dark, black
So to put it together. Svetly Lezak 10° =Light lager 1.040 OG.
Polotmave(light dark) Vycepni(draft) 9°(1.036)
Here's a great guide if interested.
httpss://www.europeanbeerguide.net/czecintr.htm
Posted 02 May 2017 - 06:09 AM
Interesting. My source water has a modest amount of SO4 (27ppm) and I occasionally make beers where I only add CaCl but I don't think I've ever made a beer with ZERO SO4. Just shows that there are multiple ways to do things. Cheers.No SO2 in it. The CTZ gives me the bite I want. Soft maltiness/mouthfeel from CaCl only.
Posted 03 July 2018 - 04:03 PM
Brewing this tomorrow. New version based on what I have. Castle pale ale for base. 7 gallon batch as always. Thread title turned into crap. Beer style is Polotmave Vycepni (Dark-light).
Edited by Steve Urquell, 03 July 2018 - 04:07 PM.
Posted 04 July 2018 - 08:37 AM
Posted 10 July 2018 - 07:05 AM
Posted 10 July 2018 - 07:11 AM
Looks great! Is 189 your preferred yeast for this beer?
Stop bumping this up!! Every time I see it I tell myself I should brew it. I have everything on hand too.
Posted 10 July 2018 - 10:40 AM
Posted 10 July 2018 - 10:48 AM
I like real czech yeast for it. I like MJ M84 but have said a bit about it being cantankerous with low cell count. Any yeast that has mod to low attn is good here. W34 is great here.
You wont regret brewing this one. I try to keep it on tap at all times.
UGh .. I have some M84 at home too and soon to be a cake of 2124.
Posted 10 July 2018 - 02:59 PM
mmmm - beer.
Posted 10 July 2018 - 03:59 PM
UGh .. I have some M84 at home too and soon to be a cake of 2124.
I treat M84 like a half a pack of dry yeast. I make a stirplate starter for 1 pack of it, crash and decant then it gets a 30hr drauflassen 1 gallon starter. I don't know that I'd ever pitch it dry. For W34/70 I pitch 1 pack of yeast to a drauflassen starter only. Cell count on M84 is very low and I've probably started it from dry 4-5X. I've brewed dozens of batches with it from harvest and they all started and finished like any other healthy slurry.
Here's a little more inspiration to brew this.
Posted 10 July 2018 - 04:24 PM
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