Because the subject comes up frequently, I thought this might be of interest. Contains brewing info…
That’s awesome, thanks Denny. Pilsner malt, Munich, Caramel and roast. I am lucky to have tasted this beer at U Fleku in 2013 or 2014. Delicious and the place itself is really fun and charming.
Hope I can make it there someday.
an article with enough details that I would be able to make the beer. That’s awesome. I assume the water used is quite soft?
I don’t think I’d assume that.
They mention under-attenuation. Maybe I missed it, but any thoughts on how that’s achieved. Yeast, mash temps, something else?
Maybe the high amount of crystal.
higher bicarb?
another interesting thing of note from that article is the use of Saaz, a low AA aroma hop for 25 IBU’s.
We can guess lots of things, but I don’t see any way of knowing
Not unusual at all
Might be completely off-topic but water-wise … I think it helps to have a bit of calcium sulfate in the water so the finish isn’t overly muddy. I think Martin agreed with me in a thread some time ago. A dunkel, vienna lager, a dark lager or dark ale, etc. needs a bit of crispness in the finish so the beer doesn’t taste like mud. :D So if I were to make this beer I would plan accordingly. I know that all of our water is different but I would be looking to boost the sulfate a bit on this style. What was the yeast mentioned? The last time I made a Czech beer I used 2124.
I agree with adding gypsum to balance the chloride. How much I add depends on the perceived effect I am trying to achieve: malty, balanced, or bitter.
Strong says not all the calcium makes it to the boil kettle and Talley puts a pin in it at ~40% of the calcium will make it to the kettle. So, I add CaCl to the mash and gypsum to the boil.
I’ve found if I add the CaCl to the mash and gypsum to the kettle I get much less residue (beerstone?) in the fermenter and keg.