[denny]

Because the subject comes up frequently,  I thought this might be of interest. Contains brewing info...

https://www.beervanablog.com/beervana/2023/10/3/the-making-of-a-classic-pragues-u-fleku-dark-lager?fbclid=IwAR0wLnkEUJ3pb37yibwQ79zZIiteIffqf77l-sVQx0-U6hCk8zqj7JSYVs4

[Village Taphouse]

That's awesome, thanks Denny.  Pilsner malt, Munich, Caramel and roast.  I am lucky to have tasted this beer at U Fleku in 2013 or 2014.  Delicious and the place itself is really fun and charming. 

[denny]

That's awesome, thanks Denny.  Pilsner malt, Munich, Caramel and roast.  I am lucky to have tasted this beer at U Fleku in 2013 or 2014.  Delicious and the place itself is really fun and charming.

Hope I can make it there someday.

[Cliffs]

an article with enough details that I would be able to make the beer. That's awesome. I assume the water used is quite soft?

[denny]

an article with enough details that I would be able to make the beer. That's awesome. I assume the water used is quite soft?

I don't think I'd assume that.

[Megary]

They mention under-attenuation.  Maybe I missed it, but any thoughts on how that’s achieved.  Yeast, mash temps, something else?

[denny]

They mention under-attenuation.  Maybe I missed it, but any thoughts on how that’s achieved.  Yeast, mash temps, something else?

Maybe the high amount of crystal.

[Cliffs]

an article with enough details that I would be able to make the beer. That's awesome. I assume the water used is quite soft?

I don't think I'd assume that.

higher bicarb?

[Cliffs]

another interesting thing of note from that article is the use of Saaz, a low AA aroma hop for 25 IBU's.

[denny]

an article with enough details that I would be able to make the beer. That's awesome. I assume the water used is quite soft?

I don't think I'd assume that.

higher bicarb?

We can guess lots of things, but I don't see any way of knowing

[denny]

another interesting thing of note from that article is the use of Saaz, a low AA aroma hop for 25 IBU's.

Not unusual at all

[Village Taphouse]

Might be completely off-topic but water-wise .. I think it helps to have a bit of calcium sulfate in the water so the finish isn't overly muddy.  I think Martin agreed with me in a thread some time ago.  A dunkel, vienna lager, a dark lager or dark ale, etc. needs a bit of crispness in the finish so the beer doesn't taste like mud.    So if I were to make this beer I would plan accordingly.  I know that all of our water is different but I would be looking to boost the sulfate a bit on this style.  What was the yeast mentioned?  The last time I made a Czech beer I used 2124.   

[BrewBama]

I agree with adding gypsum to balance the chloride. How much I add depends on the perceived effect I am trying to achieve: malty, balanced, or bitter.

Strong says not all the calcium makes it to the boil kettle and Talley puts a pin in it at ~40% of the calcium will make it to the kettle. So, I add CaCl to the mash and gypsum to the boil.

I’ve found if I add the CaCl to the mash and gypsum to the kettle I get much less residue (beerstone?) in the fermenter and keg.