As you can probably guess by the lack of brewery name, this recipe isn't taken from a brewing record. Instead it's one I've assembled from information found in technical brewing publications. I can't remember which one off the top of my head. But I'm pretty sure it was in German.
This is the type of beer usually associated with the Czech Republic: a Pale Lager of around 5% ABV.
I could also call this by its Czech name, Světlý Ležák, though that is rather harder for most to pronounce. It literally translates as Pale Lagerbier.
The mashing scheme, a triple decoction, is pretty damn complicated. I doubt I could be arsed to go through the process myself. Very time consuming. I’m not going to get involved in any argument about whether there’s any point to decoction mashing with modern malts. I’ll leave that to the experts.
The key to this type of beer is good quality, very pale, two-row barley and good Czech hops. Not complicated, is it? Followed by three months lagering at about 1º C. Should produce a lovely drinking beer (as opposed to a stare at and sip beer).
|1929 Bohemian Lagerbier|
|pilsner malt 2 row||10.75 lb||100.00%|
|Saaz 120 mins||1.00 oz|
|Saaz 90 mins||1.00 oz|
|Saaz 45 mins||2.00 oz|
|Mash triple decoction|
|Boil time||120 minutes|
|pitching temp||41º F|
|Yeast||WLP800 Pilsner Lager|
This and about three dozen other Lager recipes, can be found in my book Let's Brew!