How To Brew Czech Dark Lager Beer | Milling Grain For Beer With a Grain Mill
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- Опубліковано 24 січ 2025
- This video shows milling grain for beer with a grain mill, specifically a Monster Mill 2. What happens when you make a dark beer then accidentally freeze it during fermentation? Martin is about to find out as a simple Czech Dark Lager gets the frosty treatment.
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RECIPE FOR 5 GALLONS:
6 lbs Pilsner; Floor Malted Bohemian
1 lbs Caramunich I
1 lbs Victory Malt
12.0 oz Chocolate Malt
2.00 oz Saaz Pellets - Boil 60.0 min
1.00 oz Saaz Pellets - Boil 15.0 min
1.0 pkg WLP 830
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Mmmm I had a Staropremen dark in Prague last weekend and boy have i been craving once since! This will be a strong contender for my next brew
Bravo, I really like 4%ABV beers. The recirculated mash water looks heavenly...
I like your fellow reviewer's honesty 😃
Hi mate, engineers tip here. When using feeler gauges you don't really want the gap to be tight... It's kind of tricky go explain but it wants to be snug and slide out easily. Kind of a teach and feel thing. Hope that makes sense 😂👍 watch your videos a lot and love them! From Mansfield in Notts so a fellow brit as well
Thanks.. so snug but not too tight.
I enjoy your videos! I got one of the first shipments of the SSBrewtech fermenter and at that time, there was no option for a thermowell so I added one myself. I have an Inkbird as well and sitting the Inkbird probe in the thermowell of the SSBrewtech has worked fine for over 3 years.
Respect from Siberia!
Thanks!
I am from Czech republic and I drank czech black beer called KOZEL TMAVÝ or ČERNÝ and it is quiet sweet and just mellow.
I had the exact same issue with my inkbird at the end of 2019! I had an imperial stout and a brown ale that were in the keezer. The brown ale salvaged but the imperial stout finished at 1.030 instead of 1.023 - still drinkable but much sweeter than I designed. You're only the second person I've heard that had the inkbird issue ... but I'm glad I wasn't the only one!
Haha yeah. Glad to hear one of the beers came back to life.
I always tape the probe on the fermentation vessel with isolation outside to measure the temp on the beer (like you did on the bottle. That is because especially ale yeast produce heat itself and I like to compensate for that. If I ramp up the temp or lower to cold crash i take of the probe to let i hang free to let the temp change get slower in the vessel.
I do the exact same. I use a folded Scott towel for the insulation
Your pronunciation of "Dunkel" is perfect :-)
Lovely video! Your content has improved so much lately. A suggestion: since you seem to have a dedicated drill for your grain mill, maybe make a stand for it so you just turn it on and don't have to hold it?
This sounds like a fun project. Not sure how I can keep the drill turning without pressing on the trigger though.
@@TheHomebrewChallenge zip ties and turning it off the plug in true KISS-style ? or a L-latch on a hinge maybe?
Zip ties for the win!
I use three Inkbird 308's The only Inkbird failure that I ever had was when I submerged the probe into liquid. Now I tape my probe directly to the side of the fermenter and get very good results.
Yep I think I have learned my lesson :-)
Yep I think I have learned my lesson :-)
You should stick the probe to the side of the fermenter. The yeast activity creates heat and heats the wort, your bottle of water isn't accounting for this. During active fermentation your wort WILL be hotter than your probe is suggesting.
Jonathan Woodley pretty sure he uses a tilt wireless hydrometer. It also tells you the temp from inside the wort. I have one too, worth every penny!
Great information - good to hear that this brew was salvaged. Indeed, having your own mill saves money and time for the reasons you listed - you might find some beers benefit from a smaller crush, especially if you use a brewing bag. Would really like to hear if you feel the method you're using with the smaller liquid vessel for temperature is working long term - it's very tidy. Nice to see the Johnson control confirming your results. Cheers!
i guess im randomly asking but does anyone know of a method to log back into an instagram account??
I somehow lost my account password. I would appreciate any assistance you can offer me!
@Cason Hayes Instablaster =)
@Clayton Gunnar Thanks for your reply. I got to the site on google and im waiting for the hacking stuff now.
Takes a while so I will reply here later with my results.
John Blichmann has done extensive tests on temperature variation of wort during active fermentation vs ambient temps. He’s found significant differences between ambient temps of the fermentation chamber and beer temps. As much as 10F! He’s also tested the differences between using a thermowell for temperature measurements vs just putting the probe on the side of the fermenter and covering it with a piece of insulating material (i.e., cloth, bubble wrap, etc). He’s found the variation of wort temp when measured on the surface of the vessel vs. a thermowell is virtually nothing.
I say all that to recommend you look into this and perhaps consider ditching the glass bottle that doesn’t have fermentation heat being generated like your fermentation vessel does. Just get a couple big rubber bands and a piece of old washcloth or bubble wrap or foam insulation of some sort and put the probe right on the surface of the BrewBucket with the insulation over it to “block” it from reading ambient temp and only read the fermenter temp.
Thanks. Will give this a try. I do have a Tilt wireless hydrometer inside my fermentation vessel so would be interesting to check the difference between that reading and the probe in the water bottle at peak fermentation. Up to 10F.. wow that would be a lot. Thanks for the tip.
@@TheHomebrewChallenge Yeah. I was surprised by that too. I heard it on the Brewing Network's Brew Strong podcast right from John Blichmann himself. I tried to find the episode, but couldn't. Anyway, I'd be interested in knowing your results if you decide to plot temperatures.
Which Water did you use? I think, soft, carbonateless Pilzn Water isn't carbonate rich enough for a dark style like that.
Hi! What is the difference between this czech lager and the schwarzbier? Tnx
Similar styles for sure. I have slightly different recipes but both are tasty black lagers.
@@TheHomebrewChallenge tnx
how to brew dark beer without dark malts?
Im looking for solutions like sugar and such.
What's that double walled mash tun?
Hey man, love your videos. Question: Have you had any condensation problems with the fermentation chamber? If you had how did you fixed them? I ask since I'm about to purchase a freezer for a similar setup.
BTW please do a Munich Dunkel video :)
Yes I do. Have tried a dehumidifier but that hasn’t worked great.
how long was is fermenting at what temp and how long did you lager it and at what temp ?
very eager to try one myself
Started it out at 50F raising to 55F after a couple of days. When fermentation was done I raised to 68F for a couple of days, cold crashed, kegged, and conditioned for a couple of weeks
@@TheHomebrewChallenge thank you!
@@TheHomebrewChallenge at what temperature did you condition?
Would you recommend lagering in bottles or in carboy ? I will be bottling this 🍺
I condition after racking to a keg and leave the beer in my keezer at serving temps
I have a request! It's great that you show the amounts in both imperial and metric but with grain pls show % and hops grams/L (and the equivalent for imperial). Great work otherwise! :)
Hi what is the name of the intro song please?
Please, name of your water filter. Thanks.
Singer and title of the song please?
Impact drill. Get one.
Brazil!!!! 🇧🇷🇧🇷 i'm here present!!!!!
That's not how you make Eisbock :)
Although that would be an interesting project...
Haha you jest but last year I tried to make Eisbock and failed to freeze the beer. Looks like I’ve got the process down pat now :-)
How dare you use foul language on your video.
Coca Cola indeed ?????
Hey Martin. Do you remember which chocolate malt you used for the Czech dark lager?