Tmavé Pivo - Czech Dark Lager

First brew of 2023 and I’m getting an early start because I want to be done in time to watch the Utes in the Rose Bowl. Today I’m brewing a style I’ve never brewed before. This recipe is based on Tmavé Pivo from Pivovar Hostomice in the Czech Republic, and it’s a Czech Dark Lager. This style is much less common than the more iconic pale Czech Pale Lagers, but I'd argue they're every bit as drinkable. Locally, Offset Bier in Park City, Utah won a silver medal at the North American Brewers Association competition (part of the Mountain Brewers Beer Fest) with their version of the style, also named Tmavé Pivo.

Here’s the BJCP description of the style:

A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.

This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance.

Here's the recipe as I'm brewing it today:

Target OG: 1.056 
Target FG: 1.012 
IBUs: 41 
ABV: 5.8% 

3.6625# Czech floor-malted pilsner 
3.6625# Munich I 
1.675# Weyermann Caramunich III 
1g BrewTan B in mash

2.2oz Weyermann Carafa III (added at sparge)
8.6g Magnum (60 min)
10.5g Magnum (30 min)
54.2g Czech Saaz (15 min)
4.66g BCAA

White Labs WLP800 Pilsner Lager

Keeping with tradition, I'm employing a double decoction mash for this session. If you don't want to go to the trouble of a decoction mash, I'd probably do a single infusion mash at ~149-150F.

Mash In

Mash in at 99F then raise temp to 126F and hold for 5 minutes before pulling first decoction. 

First Decoction

1. Pull a one-third decoction, raise temp to 145F and hold for 5 minutes.
2. Raise temp to 162F and hold for 15 minutes. 
3. Bring decoction to a boil, and boil for 15 minutes.  
4. Return decoction to the main mash and maintain at 144F. 

Second Decoction

1. Pull a second one-third decoction, raise decoction temp to 162F and hold for 15 minutes. 
2. Bring decoction to a boil, and boil for 15 minutes. 
3. Return decoction to the main mash and maintain at 165F for 10 minutes.

Add the Carafa III at sparge. 90 min boil. Chill to about 46F then increase temp to 50F over two days.  Hold at 50F until primary is complete, then cold crash and lager for at least a few weeks.  

Water Profile

This is a super soft water profile as recommended by Gordon Strong via a BYO article.  

• Add 2.26 ml of Phosphoric Acid per 10 gallons RO water. 
• Add 2g calcium chloride per 10 gallons RO water.

Brewing Notes

No issues other than my arm was really tired from the constant stirring during the decoctions…I might even have a blister. For anyone interested, here's a short video I posted on Instagram for this brew session.

Gravity came in a little below target on this batch, but it’s still within guidelines. Decoction temps were pretty spot on. I love our cooktop, it provides really nice even heating. Also, my wife bought some wooden cooking spoon/scraper utensils called Spurtles and they work amazing for decoction mashes. The color on this beer is gorgeous. Hopefully it tastes as good as it looks. I chilled down to ~55F before transferring to the fermenter. I’ll continue chilling down to 46F before pitching yeast.

Session Readings
Beginning mash pH	5.24
Ending mash pH	5.29
1st running gravity	20.3 (1.082)
Pre-Boil gravity	8.8 (1.034)
Pre-Boil pH	5.32
Post-Boil gravity	12.5 (1.049)
Post-Boil pH	5.27

Update 1/2/2023 5:40PM

Yeast was pitched.

Update 1/4/2023

Fermentation was a little sluggish to get going, but I did pitch at 46F and the low temp on this yeast’s range is 50F. I finished ramping the temps up from 46F to 50F today and fermentation activity seems to be ramping up. This morning there was a glug about once every 10-ish seconds and this evening it’s closer to once every 5 seconds.

Update 1/23/2023

This beer was kegged tonight along with gelatin for fining.

Update 2/17/2023

This beer has dropped crystal clear and is a really beautiful dark garnet color. It's a super easy drinking beer, yet it has some nice malty character. I'm going to be entering this beer in two competitions, NHC and Lagerpalooza.

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Kellerbier 2022

I haven’t brewed a ton in 2022, so I figured I’d do one last brew before the end of the year. This will also allow me to fine tune this recipe in preparation for some upcoming competitions. 

Today I’m trying a slight variation of my Kellerbier recipe. I really like this beer because it's so easy to drink; great on its own after working in the yard, as part of a michelada, or just any time you want a nice drinkable beer. This beer is inspired by Russian River’s STS Pils and I was listening to a recent BN podcast with Vinnie Cilurzo where he mentioned they use Augustiner yeast. L17 is reportedly the same strain as Augustiner, so I figured I'd give it a try (in the past I've used Wyeast 2124 Bohemian Lager) and see how it compares.

Target OG 1.051

Target FG: 1.010 

IBU: 21

ABV: 5.4%

8.25# Root Shoot Pilsner
0.25# Weyermann Munich I
1g BrewTan B in mash
20g Hallertauer Mittelfruh (FWH)
14g Aramis (60 min)
24g Aramis (0 min)
4.66g BCAA 
Imperial Yeast - L17 Harvest 
Whirlfloc

Single Decoction Mash

Mash in at 132°F and hold for 10 minutes.
Increase mash temps to 147°F, then pull 1/3 of mash for decoction. 
Heat the decoction to 156–158°F, hold for 10 minutes.
Bring Decoction to a boil, and boil for 10 minutes.
Raise mash to 156–158°F.
Return decoction to mash and mashout at 168F.

90 minute boil, ferment at 50°F

Water Recipe - To 10 gallons of RO water, add:

• 3g Epsom Salts
• 3g Calcium Chloride

Brewing Notes

No issues, but I totally forgot to add the BrewTan B to the mash. I’m testing out a little pH meter accessory I designed and printed using my 3D printer. It’s basically a holder for a beaker and the two probes from the pH meter (temp and pH probe). I partially fill the beaker with water and ice, then I have a smaller beaker that I fill with the sample. The smaller beaker fits in the larger one and the sample gets cooled by the ice water to ensure accurate pH readings.

Session Readings
Beginning mash pH	5.36
Ending mash pH	5.29
1st running gravity	16.7 (1.066)
Pre-Boil gravity	8.9 (1.034)
Pre-Boil pH	5.34
Post-Boil gravity	12.7 (1.050)
Post-Boil pH	5.39

Update 12/26/2022 7:20PM

Wort temp was down to 50F so I aerated and pitched the yeast.

Update 12/27/2022 7:00PM

There are active signs of fermentation with a bubble out my blow-off tube, about once per 4-6 seconds.

Update 1/14/2023

I kegged this beer today along with 10ml of Biofine. I let this go for 24-48 hours before drawing off a pint or so. It should be carbed and ready to drink within a few days.

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Spaghetti Pomodoro from The Bear

This recipe is based on the red sauce as featured in the family dinners in the FX television series The Bear. Granted, I haven't made a whole lot of marinara recipes from scratch, but I really liked this sauce and it's way better than bottled sauces. This recipe is based on this YouTube video where real-life chef Matty Matheson and Courtney Storer from the show walk you through the process. I'd definitely advise checking out the video but if you're used to the typical step by step recipe instructions that you usually find on the Internet, it'll be a different experience. So, this is my attempt to translate the recipe into the more traditional format.

Ingredients

2 - 28oz cans Centro crushed tomatoes

6 tablespoons butter

1 yellow onion, halved

1 - 6oz can of Cento tomato paste

8-10 cloves garlic, chopped/minced/sliced 

Olive oil

Crushed red pepper

Kosher salt

Black pepper

Fresh basil

1 box spaghetti (I actually like angel hair pasta more)

Instructions

1. Halve your onion and peel it. It's ok to trim a little off the top and bottom, but leave enough of the core on the bottom so that it holds together. You’re going to be removing the onion later, so this is why you want to keep it intact.
2. To a medium/large pot, add a couple tablespoons of olive oil and heat over medium high heat.
3. Add 6T butter to pot.
4. Once the butter has started melting, add onion halves (flat side down).
5. Add garlic and adjust heat as necessary so as not to burn the garlic.
6. Add one or two "chef pinches" of kosher salt. (It's probably at least a teaspoon)
7. Reduce heat to medium low.
8. Add a pinch or more of crushed red pepper (more of you like some heat in your red sauce)
9. Add anywhere from 3-6oz of tomato paste to the pot and cook it off for a few  minutes. This will help avoid the metallic character often associated with tomato paste.
10. Tear a few basil leaves and add them to the pot. If you decide you want more basil, you can also add it later. 
11. Add crushed tomatoes to pot. 
12. Add about half a can (14oz) of water to the pot.
13. Add a couple more chef pinches of kosher salt.
14. Add black pepper to taste. I probably start at about 1 teaspoon worth, and go from there.  
15. Stir to mix and taste.  If it's too acidic, add more salt (a little at a time).
16. Continue to cook over low medium heat until the onions are fully cooked through and translucent.  I've let it go over an hour without any issues. Just remember to stir occasionally and make sure the heat is low enough that it doesn't burn/scorch the sauce.
17. When the onion is cooked all the way through, remove the onions and discard. Taste the sauce again and add salt, pepper, and more fresh basil to taste. 
18. Prepare your pasta per the package directions.
19. In the video they combine the pasta and sauce then serve. I love a ton of sauce on my spaghetti but my wife likes less sauce on hers, so we add the sauce at serving time. 

Options

I love meatballs and this sauce goes well with them for spaghetti and meatballs or for a meatball sandwich. One time I added some crumbled spicy Italian sausage and it also was really good.

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Easy Chicken and Waffles

I’m a breakfast guy, and I’ve been known to be a little grumpy in the morning if I don’t get something in my belly before starting my day. Sometimes it’s something as simple as a bowl of cereal or buttered toast with McCormick Salad Supreme Seasoning (trust me, I discovered this when I was a kid). On weekends I like to step it up a little and make a hot breakfast. 

Here’s an easy chicken and waffle recipe that I made over Thanksgiving weekend that turned out really well. This is more of a semi-homemade dish because for the chicken I’m using Just Bare Chicken Breast from Costco. These chicken patties and their chicken nuggets are a favorite around our house because they’re lightly breaded and seem much more like homemade chicken than most store-bought breaded chicken. 

Waffles

2 ¼ c All-purpose flour
1 T Baking powder
¼ c Sugar
½ t Kosher salt
1 t Cinnamon
2 eggs, separated
½ c Vegetable oil
2 c Milk
2 t Vanilla extract

1. Combine flour, baking powder, sugar, salt, and cinnamon in a large bowl and mix well.
2. Beat the egg whites with a mixer until stiff peaks form. Set aside.
3. In a separate bowl, coming egg yolks, vegetable oil, milk, and vanilla extract. Whisk until well blended.
4. Add the wet ingredients into the dry ingredients and mix until most of the lumps have disappeared.  Gently fold in the egg whites with a spatula.
5. Cook the waffles in your waffle maker to desired doneness.  On mine, a setting of 3.5 on the dial that goes from 1-5 results in a golden brown crust.

Spicy Syrup 

1/2 c Honey or maple syrup
1 t Chile powder
1 t Kosher salt
1 Stick of butter

1. Combine all ingredients in a small pan over medium heat. 
2. Stir until butter is melted and all ingredients are well incorporated. 
3. Reduce to low heat to keep warm until ready to serve.

Chicken

For the chicken, just prepare per package directions. I usually heat it in our air fryer.

To serve, slice chicken breast and arrange it on top of the waffle. Drizzle the chicken and waffle with the syrup and enjoy.

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Kölsch

Today I'm brewing a Kölsch, a style I can't believe I've never brewed before. The BJCP guidelines describe the style as follows:

A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.  

Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

Jamil Z has a good article that he wrote about the style for BYO Magazine years ago. The BJCP guidelines mention subtle fruitiness (I think it used to omit the word “subtle”) and Jamil talks about how some homebrewers tend to run with that and brew an overly fruity and estery beer. This is a hybrid ale/lager beer and as such it should not lean too far either way. One of my complaints after judging a Belgian category years ago at a comp is that homebrewers tend to focus on a key characteristic (e.g. Belgian phenolics) and overdo it; “if a little bit is good, then more must be better”. IME this is rarely the case and I tend to shoot for balance. That will be the goal with this beer, some light fruitiness with a clean and crisp lager-like character, well attenuated and super drinkable. 

You could say it's a little late in the year to be brewing something this crisp and drinkable, but I'm the type that enjoys crisp drinkable beers year round (and Imperial Stouts too). If this turns out well, I'm planning on entering this beer in Beehive Brew-off. Here's the recipe as I'm brewing today:

Target OG 1.051

IBU: 21

7.8# Weyermann Cologne/Kolsch Malt

6.5oz Proximity White Wheat Malt

42g Tettnanger (60 min)

14g Tettnanger (10 min)

Wyeast 2535 Kolsch Yeast

Wyeast Nutrient

Step mash at 142F (30 min), then raise to 154F over 60 min

Mashout at 168F

90 minute boil

Chill to 58F, ferment at 60F

Water Profile

This is a pretty soft and balanced water profile. To 10.5 gallons of RO water, add 3 grams each of:

• Epsom Salts
• Calcium Chloride

Brewing Notes

No real issues with this brew session. Beginning mash temp was 141F so I pretty much hit my initial strike temp close to perfect.

While sparging, I went inside for a minute and ended up accidentally collecting a tad over 7.5 gallons rather than my targeted 6.75 gallons. To compensate, I boiled a little harder than normal. This worked out perfectly as I hit my target OG exactly at 1.051. The wort is currently chilling down to my pitch temp of 58F.

Session Readings
Beginning mash pH	5.33
Ending mash pH	5.37
1st running gravity	16.6 (1.066)
Pre-boil gravity	9.2 (1.036)
Pre-boil pH	5.46
Post-boil gravity	13.1 (1.051)
Post-boil pH	5.42

Update 9/4/2022 10:30PM

Wort was aerated and yeast pitched.

Update 9/5/2022

I was seeing signs of fermentation this morning with a bubble through the blow-off about every second.

Update 9/25/2022

I kegged this beer today. Gelatin was added to the keg for fining and I’ve started dropping the  temps.

Update 11/18/2022

I entered this beer in Beehive Brew-off and while it didn't medal, it scored fairly well with a composite score of 39; not bad for my first attempt at the style. About the only thing I didn't like about the beer was I couldn't get it to clear. I may try a different yeast next time and see if that helps. One other thing, I might try dialing the grain bill back slightly for a little bit lower gravity. My starting OG of 1.051 is a point higher than the high side of style guidelines, and I think this detracts a little from the drinkability of the finished beer (higher alcohol can increase perceived sweetness).

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