Brewing a Czech IPL/IPA this coming Saturday. I say IPL/IPA because I am brewing the recipe for Sacred Profane’s beer that they did with a Czech brewery. It was sold as an IPA, but was definitely a lager and apparently drinks like an IPA. Sacred Profane is a Czech centric brewey in Maine and the recipe was from the Summer 2025 Craft Beer and Brewing issue.
Recipe for 5 gallon batch is:
75 Min Boil
72% Brewhouse
1.065 OG, 50 IBUS
9.25 lbs Floor Malted Bohemian Pils
2.50 Lbs Munich I
8 oz Carafoam
15 IBU Agnus at FWH
20 IBU Agnus at 15
15 IBU Agnus in WP for 10, no temp given in magazine
2.6 oz Kazbek dry hop for 4-7 days
Any low attenuating Czech Lager yeast such as Wyeast 2278.
Nice, have brewed a lot of Mean Brews recipes. For the most part, they have been great, but had a few clunkers in there now and then. Most likely issues on my part not the recipes. If you search Mean Brews in Brewfather, each of the recipes show the “pedigree” for those beers. How many medals it’s won (if the brewer bothered to reach out to Matt to let him know), the highest score it’s gotten, etc. My name happens to be on there a few times. Their weizenbock recipe was the highest scoring beer I have had in a comp, pulling in a 46.
Very interested in hearing how this turns out. The choice of S-04 really intrigues me as I wouldn’t think to consider it for a Cream Ale. But I have become a bigger S-04 fan and just picked up a couple more packs for fall usage.
Here’s the thing with this .. no matter what yeast I use, I want a pale beer on some of the taps. If it’s a lager it’s no problem and that true for an ale yeast too .. 1056 or US05 or S-04 .. I can make a blonde ale, cream ale, golden ale, American Wheat, whatever. I happened to make a cream ale with Sterling hops and S-04 and a number of my usual customers (okay, one bud of mine and one of my sisters) said the Cream Ale with S-04 was their favorite and every time they come over they ask if I have the Cream Ale. S-04 has a great bready and minerally character, it ferments fast and clean and to drops like crazy so the beer is typically clear too. I’m looking forward to this iteration because the Lamonta is a variable. More later .. I will update after I make it and sample it. Cheers, brother.
This is 70% Mecca Grade Lamonta base malt, 20% Avangard Pils and 10% flaked corn. I gotta admit the color is lighter than I anticipated but the wort looks nice.
i want to brew badly, but i’m going to try to get some new systems going before i do. a great feeling is that brewing itch that grows when i take a break from it for a while, keep listening to good topic podcasts on it.
it definitely revitalizes me to really try to make something another level better. first beer scheduled should be a basic APA with el dorado hops and other ones undecided yet
I brewed a British Golden Ale today: 7 lbs Golden Promise, 2 lbs Dark Munich, 8 oz Victory and 4 oz Carahell. EKG hops at 60, 5, 0. This has produced great results previously with WY1469 yeast. I made a SNS starter with WY1469 last night, but by pitching time there was absolutely no sign of life - no foam, no CO2 production, just flat brown liquid. I decided not to pitch it and used some Nottingham instead. It won’t be the same beer, but it might still be good. It was bubbling within a few hours.
Simpson’s. I tried Fawcett once and didn’t like it as much. Even though Simpson’s lists the diastatic power as only 50-75 Lintner I got fast and efficient conversion.
Their weizenbock recipe was the highest scoring beer I have had in a comp, pulling in a 46.
