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CZ 1.036 session amber Polotmavé Výčepn�


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#1 Steve Urquell

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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.

 

z6b14Vc.jpg

 

qIa4JsA.png

RUOb2jP.png

 


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#2 Zsasz

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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.

 

z6b14Vc.jpg

 

qIa4JsA.png

RUOb2jP.png

 

the title of this thread is like character soup for me :P

 

what does all of that mean?  I get the 1.036 session amber part.


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#3 HVB

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Posted 01 May 2017 - 06:26 AM

the title of this thread is like character soup for me :P

 

what does all of that mean?  I get the 1.036 session amber part.

 

Czech session amber. Polotmavé Výčepn seems to be a commercial version of the beer.

 
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#4 Steve Urquell

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Posted 01 May 2017 - 06:27 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.
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#5 Zsasz

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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 :P


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#6 HVB

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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.


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#7 Steve Urquell

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Posted 01 May 2017 - 02:12 PM

50 ppm of Ca via CaCl. Acidify to 5.4 mash and less than 5.7 sparge.
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#8 ER Pemberton

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Posted 01 May 2017 - 07:12 PM

50 ppm of Ca via CaCl. Acidify to 5.4 mash and less than 5.7 sparge.

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.

#9 Zsasz

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Posted 02 May 2017 - 04:03 AM

seems kind of like a czech vienna lager.


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#10 Steve Urquell

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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 Speciální (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


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#11 ER Pemberton

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Posted 02 May 2017 - 06:09 AM

No SO2 in it. The CTZ gives me the bite I want. Soft maltiness/mouthfeel from CaCl only.

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.

#12 Steve Urquell

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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).

JCHjw4E.png


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Edited by Steve Urquell, 03 July 2018 - 04:07 PM.

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#13 Steve Urquell

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Posted 04 July 2018 - 08:37 AM

Done. 7.5gal at 1.037. Ended up using 4oz of CMII in place of III and 1lb vienna in place of munich to make up for shortages. Used spalt sel in place of trad. Yeast is S189 slurry. Drauflassen is spinning on the plate at 52f, main batch chilling above it. All in the wine fridge.

This is the best bang for your buck beer you can brew. Outstanding flavor, not heavy, and cheap as hell. Think Czech english mild.
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#14 Zsasz

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Posted 10 July 2018 - 07:05 AM

Looks great! Is 189 your preferred yeast for this beer?
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#15 HVB

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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.  :)


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#16 Steve Urquell

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Posted 10 July 2018 - 10:40 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.
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#17 HVB

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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.


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#18 Zsasz

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Posted 10 July 2018 - 02:59 PM

mmmm - beer.


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#19 Steve Urquell

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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.

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pHUx4K7.png


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#20 Zsasz

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Posted 10 July 2018 - 04:24 PM

:wub:


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