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Recipe: Pivovar Hostomice Fabián 14°P Tmavé Pivo
“What’s important is that the beer is not overly sweet,” says Štěpán Kříž at Pivovar Hostomice in Czechia. “That’s the most important thing that we’re trying to do. The fullness of the dark malts has to be balanced with hops.”
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This recipe is based on the tmavé pivo brewed by Štěpán Kříž at Pivovar Hostomice in Czechia. “What’s important is that the beer is not overly sweet,” Kříž says. “That’s the most important thing that we’re trying to do. The fullness of the dark malts has to be balanced with hops.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.012
IBUs: 41
ABV: 5.8%
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This recipe is based on the tmavé pivo brewed by Štěpán Kříž at Pivovar Hostomice in Czechia. “What’s important is that the beer is not overly sweet,” Kříž says. “That’s the most important thing that we’re trying to do. The fullness of the dark malts has to be balanced with hops.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.012
IBUs: 41
ABV: 5.8%
[PAYWALL]
MALT/GRAIN BILL
4.15 lb (1.9 kg) Czech floor-malted pilsner
4.15 lb (1.9 kg) Munich I
1.9 lb (862 g) Weyermann Caramunich III
2.5 oz (71 g) Weyermann Carafa III (at sparge)
HOPS SCHEDULE
0.3 oz (9 g) Hallertauer Magnum at 60 minutes [14 IBUs]
0.4 oz (11 g) Hallertauer Magnum at 30 minutes [14 IBUs]
2 oz (57 g) Saaz at 15 minutes [13 IBUs]
YEAST
Wyeast 2001-PC Pilsner Urquell H, White Labs WLP800 Pilsner Lager, Omega OYL-101 Pilsner I, or similar
DIRECTIONS
Mill the grains but mill the Carafa separately and set aside until sparging. Dough in at 99°F (37°C); via infusion or direct heat, raise the temperature to 126°F (52°C) and rest 5 minutes. Pull about one-third of the mash for a decoction: Raise this portion to 145°F (63°C), rest 5 minutes; raise the temperature to 162°F (72°C), rest 15 minutes; then bring to a boil, and boil for 15 minutes. Return the decoction to the main mash and mix, bringing the full mash temperature to about 144°F (62°C). Again, take about one-third of the mash for a second decoction: Raise this portion to 162°F (72°C), rest 15 minutes; then bring to a boil, and boil for 15 minutes. Return the second decoction to the main mash and mix again, to bring the full mash temperature to about 165°F (74°C); rest 10 minutes.
Recirculate until your runnings are clear, then run off into the kettle. Add the Carafa and sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, chill to about 46°F (8°C), aerate well, and pitch plenty of healthy yeast. Ferment at about 50°F (10°C) for 10 days, then drop to 37°F (3°C) and lager for at least 8 weeks.
