tag:blogger.com,1999:blog-8066877917844499643.post2191982812019585629..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Tmavé Pivo (Czech Dark Lager)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-8066877917844499643.post-35953728384856318362020-03-08T14:50:26.358-04:002020-03-08T14:50:26.358-04:00Tried this recipie and after 8 weeks am tasting th...Tried this recipie and after 8 weeks am tasting the results. Used the "adjusted" recipie from 10/2017. Did the "tiered" mashing, primary for 2 weeks, 6 weeks secondary, put in brite tank and carbonated 1 week. Color is beautiful, brown with clear red highlights as advertised! Taste is smooth with coffee notes and some sweetness. Not much head retention, however, but drinks very well. I have no idea what the original tastes like but it was a great experiment!John Penberthynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5924685142515578982019-03-07T15:39:35.207-05:002019-03-07T15:39:35.207-05:00My municipal water has about 100 ppm carbonate, se...My municipal water has about 100 ppm carbonate, seemed like a reasonable amount. Could go higher if desired if your mash pH drops too low. Otherwise, a decent amount of chloride would help to round out the flavor. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19244815432756720212019-03-07T05:38:58.002-05:002019-03-07T05:38:58.002-05:00Whats the water profile for such a beer. Definitel...Whats the water profile for such a beer. Definitely needs CaCO3 for such a large amount of dark and crystal malts? Amit Mishranoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-85086663498629218872018-01-17T12:05:46.742-05:002018-01-17T12:05:46.742-05:00Just poured my first glass of this last night afte...Just poured my first glass of this last night after lagering for two months. It's delicious! Had a slightly higher OG due to my grain crush for BIAB, but it finished right around expected. I used your notes to adjust the grains to be more like the real thing like you mentioned. Have never had this style of beer before, so not sure how it compares to the real deal, but it's mighty tasty to me and will go into my brew again rotation! Thanks for posting the recipe Mike! <br />Joe D.https://www.blogger.com/profile/02965029234090010813noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10491271684008836552017-12-30T20:59:05.913-05:002017-12-30T20:59:05.913-05:00The beer turned out great! However the taste is mu...The beer turned out great! However the taste is much sweeter than the U Fleku I remember. The only thing that may have contributed was that I held the specialty grains until the Sacch II rest, which ended up mashing low at 148 degrees. Oops. <br /><br />OG ended up at 1.060 due to less water than projected after boil (target 1.053). FG was 1.010. Pitched WLP800 at 50 degrees, fermented at 52F 10 days, diacetyl rest 3 days at 65, and then lagered at 35 for 8 weeks. Kegged & gelatin for clarity - Color is black but I can still see light through the pint glass.<br /><br />Other than the sweetness, this is a great beer and one than I plan to do again (with correct mash temperature!). I do feel that this recipe is not quite an U Fleku clone yet, but it's definitely in the ballpark.Andy Howleyhttps://www.blogger.com/profile/16182003442735438348noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20447719860700395242017-10-12T17:26:20.038-04:002017-10-12T17:26:20.038-04:00Whenever I talk about tweaks to specialty malts, I...Whenever I talk about tweaks to specialty malts, I just assume the remainder will be added or subtracted from the base malt. In this case something like:<br /><br />58% - Weyermann Floor Malted Bohemian Pilsner<br />30% - Weyermann Floor Malted Bohemian Dark<br />7% - Weyermann CaraMunich II<br />5% - Weyermann Carafa Special II<br /><br />Looking forward to your results, best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76075002411067693992017-10-12T13:58:38.959-04:002017-10-12T13:58:38.959-04:00Hi Mike! I would like to try this recipe with your...Hi Mike! I would like to try this recipe with your suggested changes. Quick question, when you say "I’d back down the CaraMunich to 7-8% and go all Carafa Special II at 5%", what would the new grain bill be? I can't get the math to add up to 100% with these changes.<br /><br />Thanks in advance - I promise to report back on my results.Andy Howleyhttps://www.blogger.com/profile/16182003442735438348noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75869922855654269262017-05-15T22:13:20.615-04:002017-05-15T22:13:20.615-04:00Best of luck, and please report back on your resul...Best of luck, and please report back on your results!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78423890144527095742017-05-14T14:11:02.165-04:002017-05-14T14:11:02.165-04:00Hi Mike, tweaking your recipe but basing everythin...Hi Mike, tweaking your recipe but basing everything around it and taking on board your suggested changes along with Mark Hammonds excellent post. Will add the Carafa II and III in the sparge however as I made a similar style and the roast flavours came through rather than just the colour.<br /><br />GlentoranMark from the same forum as you Crawford (at least I assume that's you!) who put me onto the recipe. U Fleku is the sole reason I've got into brewing.<br /><br />Thank you.Ovalmanhttps://www.blogger.com/profile/11810464447058970221noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68126185786896867422016-11-27T05:59:20.465-05:002016-11-27T05:59:20.465-05:00Hi Mike! Just wanted to thank you for the recipe! ...Hi Mike! Just wanted to thank you for the recipe! I made this a few months ago and it's just awesome! I used the Munich instead of bohemian dark and also did a double decotion mash! It seems very similar to the u fleku version but difficult to tell without a pint of it in front of me! Really malty, but very clean and refreshing! The flavours also change a lot as it warms up! Beautiful! Crawfordhttps://www.blogger.com/profile/06696128848219896970noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43510007882423360302016-07-30T21:13:14.607-04:002016-07-30T21:13:14.607-04:00Haven't rebrewed this one. I've got anothe...Haven't rebrewed this one. I've got another dark lager on the schedule, but it'll be a completely different beer! If you give it a shot, make sure to let me know how it goes!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79364062494962994712016-07-30T12:16:32.791-04:002016-07-30T12:16:32.791-04:00Did you ever brew it again with increase of the ca...Did you ever brew it again with increase of the carafe malt to 5% ? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87151449501636599172016-01-03T22:14:13.274-05:002016-01-03T22:14:13.274-05:00How it is written as far as I'm aware: t-ma-ve...How it is written as far as I'm aware: t-ma-veh.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65223913496876015012016-01-03T20:00:14.508-05:002016-01-03T20:00:14.508-05:00The problem with these newly recognized Czech styl...The problem with these newly recognized Czech styles is I don't know how to pronounce them. <br />Peterhttps://www.blogger.com/profile/01234888179341561773noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-85565851603018085862015-12-28T19:29:21.880-05:002015-12-28T19:29:21.880-05:00I finally made it too Modern Times today. My wife ...I finally made it too Modern Times today. My wife and I really enjoyed the Modern Times beers.<br />Big thanks! nate iversonhttps://www.blogger.com/profile/06195133374192530251noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34803940659501113282015-12-24T10:27:03.352-05:002015-12-24T10:27:03.352-05:00Thanks for the info, Mike. I first visited U Fleck...Thanks for the info, Mike. I first visited U Flecku in the heady days of late October, 1989, about two weeks before the fall of the wall. I was living in West Berlin, doing a post-doc at the time. I was working with a Czech professor who had been living in exile since 1969, and when he learned that I was going to visit Prague, he told me about U Flecku and how to find it. I asked if he thought it was still there, and he had a good laugh. "It's been there since the 16th century, yes, it's still there!" (SIlly American!) The sense that something really big was afoot permeated our visit to East Germany and Czechoslovakia. Good memories!<br />Anonymoushttps://www.blogger.com/profile/07780811284397062224noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91190835178867384522015-12-23T14:26:04.126-05:002015-12-23T14:26:04.126-05:00A few years back, I was lucky enough to get a tour...A few years back, I was lucky enough to get a tour at U Fleků, and had a chance to sit and talk with the brewmaster (Ivan Chramasil). I have a photo from the brewhouse showing that they use Caramunich II and Caramunich III, as well as Munich I, all from Weyermann (the picture is of empty grain sacks next to the mill), as part of the grist.<br /><br />To my taste Flekovské pivo has always seemed a bit underattenuated and sweet, almost worty. The caramel character definitely makes itself known.<br /><br />I don't know that I'd hold it up as a typical example of černé/tmavé pivo, but it's definitely a recognizable beer.aaronhttps://www.blogger.com/profile/06552072851613168444noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59988099033789089582015-12-22T21:58:56.934-05:002015-12-22T21:58:56.934-05:00The Floor Malted BoPils is usually right above the...The Floor Malted BoPils is usually right above the line where you can do a single infusion (Kolbach index = 38). I decided to add the short protein rest and it seems to have paid off (good head retention and clarity). You could certainly skip it if desired, I did for the Pilsner that I have lagering now!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45092473004547092312015-12-22T09:04:59.238-05:002015-12-22T09:04:59.238-05:00I was looking just last week for a good czech brow...I was looking just last week for a good czech brown recipe! Thanks! <br /><br />I was wondering about the mash: why is the protein rest necessary? Seems like you are using well-modified grains... or am I wrong about that? I'm not sure I can pull that off in my cooler mash tun using just infusions.Anonymoushttps://www.blogger.com/profile/07780811284397062224noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38818478551785766142015-12-21T21:43:02.503-05:002015-12-21T21:43:02.503-05:00I'll have to check that one out, I've very...I'll have to check that one out, I've very much enjoyed his writing!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30679390487989912662015-12-21T20:36:30.450-05:002015-12-21T20:36:30.450-05:00in evan rails book he gives the history and recipe...in evan rails book he gives the history and recipe for perhaps the most famous pivo.a really great (and cheap, its a short read) book.ratsohttps://www.blogger.com/profile/07724250186660768966noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72449773866159131302015-12-21T20:26:19.117-05:002015-12-21T20:26:19.117-05:00http://www.amazon.com/gp/aw/d/B00KRPY4GE?ie=UTF8&a...http://www.amazon.com/gp/aw/d/B00KRPY4GE?ie=UTF8&redirectFromSS=1&pc_redir=T1&noEncodingTag=1&fp=1ratsohttps://www.blogger.com/profile/07724250186660768966noreply@blogger.com