<_MOD_>2019-09-07 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2019-09-07 Pilsner Czech 10L Indupropil 2019-09-05 1992-02-01 743.9042122 1 640.0000000 0 0 0 0 0 0 0 <_MOD_>2017-11-19 Indupropil - 13L Pre / 11L Pos / 10L Ferm / 9L Env 618.7930492 35.2739680 1 0.2100000 0.0000000 94.6787179 1 1 439.5797618 60.0000000 9.0000000 1 67.6276557 18.9357436 4.0000000 0.0000000 338.1382783 33.8138278 0.0000000 70.0000000 100.0000000 1 20 <_MOD_>2017-11-18 Czech Pale Lager Czech Lager BJCP 2015 1 3 1 1.0280000 1.0440000 1.0080000 1.0140000 20.0000000 35.0000000 2.4000000 2.8000000 3.0000000 6.0000000 3.0000000 4.1000000 A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format. History: Josef Groll initially brewed two types of beer in 1842–3, a výčepní and a ležák, with the smaller beer having twice the production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic at present. Style Comparison: A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager. Aroma: Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet; the balance between the malt and hops may vary. Faint hint of caramel is acceptable. Light (but never intrusive) diacetyl and light, fruity hop-derived esters are acceptable, but need not be present. No sulfur. Appearance: Light gold to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head. Fla or: Medium-low to medium bready-rich malt flavor with a rounded, hoppy finish. Low to medium-high spicy or herbal hop flavor. Bitterness is prominent but never harsh. Flavorful and refreshing. Diacetyl or fruity esters are acceptable at low levels, but need not be present and should never be overbearing. Mouthfeel: Medium-light to medium body. Moderate carbonation. Soft water with low sulfate and carbonate content, Saazer-type hops, Czech Pilsner malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. Březňák Světlé výčepní pivo, Notch Session Pils, Pivovar Kout na Šumavě Koutská 10°, Únětické pivo 10° http://www.bjcp.org <_MOD_>2017-11-18 Single Infusion, Medium Body 61.7294440 72.0000000 212.0000000 72.0000000 5.4000000 168.8000000 0 100.0000000 0 0 1 94.6787179 640.0000000 0 Infusão simples com relação água/malte de 2,8L/kg, arriando em temperatura um pouco mais elevada que o objetivo para compensar a perda de temperatura ocasionada pela inserção dos grãos. Elevação para Mash Out subindo 1ºC por minuto. <_MOD_>2017-11-19 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2019-09-07 Mash In 0 165.6877564 150.8000000 60.0000000 2.0000000 94.6787179 0.2100000 618.7930492 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 61.7294440 157.6054502 0.0000000 <_MOD_>2019-09-07 Mash Out 0 0.0000000 168.8000000 10.0000000 10.0000000 0.0000000 0.2100000 618.7930492 72.0000000 0.0000000 150.8000000 72.0000000 260.3664743 61.7294440 168.8000000 0.0000000 <_TExpanded>1 0 618.7930492 35.2739680 0.2100000 <_MOD_>2017-11-18 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2017-11-18 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2017-11-18 Lager 50.0000000 50.0000000 57.2000000 57.2000000 65.0000000 32.0000000 65.0000000 32.0000000 1 6.0000000 4.0000000 7.0000000 14.0000000 1 Two stage fermentation with a longer first stage, second stage used for the diacytl rest and a ramp to lager storage temperatures during aging. <_MOD_>2017-11-18 Ingredients 7405 1 1 7182 5 <_XName>Ingredients 16 <_MOD_>2019-09-07 Malte Pilsen 0 1 0.0000000 61.7294440 2.0304569 82.2300000 0.0000000 100.0000000 0 1 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 60.0000000 0.0000000 Pilsner Liquid Extract <_MOD_>2019-09-07 Saaz U.S. 1 0 3.7500000 3.7500000 60.0000000 0.0000000 0.5291094 50.0000000 60.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 16.2345221 2 0 1 1.8900000 <_MOD_>1970-01-20 Saaz U.S. 1 0 3.7500000 3.7500000 20.0000000 0.0000000 0.1763698 50.0000000 10.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 2.8940758 3 0 1 1.8900000 <_MOD_>1970-01-20 Saaz U.S. 1 0 3.7500000 3.7500000 20.0000000 0.0000000 0.1763698 50.0000000 5.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 2.3015105 4 0 1 1.8900000 <_MOD_>1969-12-31 Fermentis W-34/70/Lallemand Diamon/Levteck TB84 1 1 2 1.7000000 1.0000000 0.0000000 0.0000000 5 1 2019-09-05 2011-03-06 200.0000000 73.0000000 77.0000000 48.0000000 59.0000000 0 0 0 5 2011-03-06 European lagers A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. 1.6600000 <_TExpanded>1 <_MOD_>2017-11-18 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0380000 1 1.0080000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0380000 1 1.0500000 0 Fermentação por aproximadamente 6 dias a 10ºC. Densidade final esperada de 1.008. Suba lentamente a temperatura até chegar a 14º e permaneça por 4 dias para descanso de diacetil. Após, cold crash (redução da temperatura para 0ºC) por 48 horas, e estará pronto para ser envasado, se estiver clarificado. Pode ser utilizado solução de clarificação a parte, como gelatina. 30.0000000 2.5000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 676.2765565 874.9327949 70.0000000 20.0000000 10.0000000 1.0417186 1 <_TExpanded>1