HOW TO HOME BREW A CZECH LAGER WITH RADIM ZVANOVEC | THE MALT MILLER HOME BREWING CHANNEL
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- čas přidán 30. 03. 2024
- Do you want to learn to home brew a Czech Lager with the master of all this Brewtools? In this video Rob and Stiffo take a trip to Bristol to brew once again with the wonderful Radim Zvanovec, Global Brand Ambassador for Budvar!
Radim has a highly customised set up with centres around a Brewtools B40pro which he has added loads of useful accessories and upgrades to, allowing him total control over the brewday. The recipe we brewed is a simplified Czech lager which features classic malts from Weyermann and beautiful Most hops. Its centre piece however is a simple single decoction to unlock high levels of flavour from the malt that present as fresh bread and honey.
You can buy the recipe kit for this beer with full instructions on how to brew here - tinyurl.com/2u7u58ac
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What a guy Radim is, always look forward to seeing him in your videos, Rob & Stiffo are not too bad either, great content again!
This was a great one
Thank you so much for your video series! And now this great video with Radim!
I started to dive into Brewing a Czech Premium Pale Lager a few weeks ago, then went to Bayreuth on 04-13 for the "Home Brew" event at Maisel & Friends, were Budvar served the Original and the 200 days Reserve right through their Lukr-equiped mobile bar! Then I found your four great videos. And now on top it, you publish this fresh video with Radim and his B40pro brew day. Amazing! Guess what my system is?! :-) However, I worked a bit differently, pulling the decoction mash from the B40pro into a standard pot on my stove for 72 °C and boil. The rest went fine, similar to your process. For 48 hours now, the wort is in my Brewtools F40 unitank, started at 8 °C, slowly raised and now at very constant 10 °C, bubbling like a charm. My yeast is the redydrated M84. Can't wait to taste the beer, but of course, I want to be patient (besides some small Zwickling :-))
Great second instalment this is a great series and insight into how people brew can’t wait to try this recipe 👍 cheers 🍻
Awesome, thank you!
Great episode. My favourite beer style and interesting to learn the elusive breadiness in my lagers could be down to decoction. Have some Einstein yeast, so will try the starter and decoction tips on my next lager. Thanks Radim.
Great video, Radim is just so lovely :-)
Couldn't agree more!
Very inspiring video, and what a great guy radim seems!
Couldn’t agree more with you on that!!
Top quality content.
What a fabulous video, I’ll be placing an order this weekend. A big thank you to Radim for sharing this experience..
Keep up the good work TMM
Thank you!! Radim is a great guy with so much knowledge! Glad you enjoyed the video
Nice one chaps. A big Radim fan. Not only his brewing ability but his food creations too 😋🍻
He's a legend, as are you!
Some fantastic little nuggets of information here, a very clever and passionate guy. Great video boys keep up the good work, these help us novice brewers become better brewers. I guess it’s time to plan another brew.
Glad you enjoyed it
What a legend 👊🏻🍻
I haven't tried that yeast and hops yet, but I will do on my next Czech batch.
Thanks for the video guys 🍻🍻🍻🍻🍻
Thanks for watching!
Love this series. I’ve just bought a Lukr tap from you looks like the logical next step is to brew Radim’s recipe. That guy certainly knows his Czech lagers!
Sounds great!
Brilliant video, brilliant brewer !!!
Isn’t he just! Cool set up but also so much knowledge
What pH did he target - I can't quite get it from the video?@@themaltmiller8438
Great video guys. Always wanted to try a decoction mash and Radim's method seems great! Definitely going to try it! A Malt Miller 12L kettle will fit perfectly on my hob 😂😂
It's a great showcase for simplifying a decoction, that's for sure! The 12L kettles are awesome!! Glads you liked the video!
Great viewing. Next one inside the zinc…. Lager needs less than ales and yet he has a special supply for lager! I’m mainly an ale brewer and need the special sauce ❤
Cracking video. I started doing decoction mash with my BIAB setup earlier this year, and I was pleasantly surprised by how uncomplicated it actually is. I just kicked a Vienna Lager that I did a double decoction in and I think it was the best beer I have ever brewed, let alone the best lager. Next up is either my version of the Morana 14° Tmavé I designed for Devils Backbone back in 2010 (we believe it was the first authentic tmavé to be brewed in the US) or a 100% Munich malt kellerbier...
Awesome!!!
Fantastic vid, what you guys think about doing decoction in an air fryer on pressure cooking mode? Saw somebody on Facebook doing it
Sounds like a great way to ruin an Air Fryer! 🤣 Seriously though, as the volume of the devotion isn't massive, most kitchen will have a pan big enough for this or if not then do two smaller decoctions.
Oh that beer looks good! Do you have any details on the zinc additions? Brulosophy has a couple of expbeeriments using zinc that did not show a taste difference (added 2ppm zinc using zinc gluconate tablets), but in one the head was much better with zinc.
It was a zinc solution that he had acquired through a home brew club, we're going to look into it in more detail. He added 0.5ml of this solution right at the end of the boil
Radim is an absolute legend, there is some more detail on a few of the things discussed here on our podcast with him: czcams.com/video/8vOzSa6iUgs/video.html
Just added the kit for this to an order.
I'll be doing this on a Brewzilla Gen 4. Im assuming that it will be pointless recirculating the mash to set the grain bed if im going to be taking out a portion of it for the decoction, only to be mixing that back into the main portion of the mash later on. What do you guys reckon is the best way to get a clear wort for this method?
You can still recirculate as it will help maintain mash temps. After you add the boiled portion back, recirculate for the rest of the mash time and mash out time. This will clear your wort down. You can just keep recirculating until the wort is as clear as you’re happy with
Awseome video, whats the zinc addition and doseage rate that looks like an easy win.
Radim had a Zinc solution that he acquired though a home brew club and added 0.5ml of this to the boil. We're not sure on the exact dosage that this worked out as but we will see what we can do on this
If you find out I would also like to know this! Looking forward to brewing this one!
Great stuff really enjoyed this, lots of good tips.
Was just having a look at the recipe on the website an it says dextrin malt, did I miss that ? Thought it was 100% weyerman floor malted, what % is the dextrin ? Got all the ingredients, but no dextrin doh!
Cheers
4.8%
Brewed an in the fermenter 👍 look forward to tasting this.
Hi guys. Great video. What was the batch size that Radim brewed and how many litres was the decoction? Oh, and can i have Radim as my big brother?
Ha! We will be sure to show him tis comment and have his application with you ASAP! So it's a 23L batch, the mash was around 15L of strike water and then 5ish KG of grain, the decoction was round 7L in volume
Hey guys! Great vid!
Maybe I missed it but what was the point of the pH meter if Radim doesn't treat his mash water? Does he acidify the wort at the end of the boil or something else?
He will only adjust if needed, he's a big advocate of checking the PH on all brews so as to account for any adjustments should the grist alter the pH to much. In this case he didn't need to but as someone who is keen to take readings all the way through the process it's about consistency in his brewing practices.
Do you know what parameters he follows as to whether or not he adjusts? I'm keen on following the recipe but we're looking at some crazy high pH's without any adjustments during the mash!@@themaltmiller8438
Post fermentation he hit 4.1, pre boil 5.73 and post boil was 5.56. The main take away was that even with a higher PH at the mash and boil phase, the end result was still on spec and that you can try this method out and see how the results turn out for you and your process. As with all things home brew though, you can work with your preferred methods and techniques.
This was such a great response - much appreciated. I ended up brewing a very similar recipe after watching your video and I also had 5.7 preboil pH and 5.5 post boil. I guess I'll just let the yeast do their thing now... Thanks! @@themaltmiller8438
How much zinc (as zinc sulphate presumably) is Radim adding on a per litre basis?
He added 0.5ml of his zinc solution to the boil at the end. We're not sure on the make up of this as it is a solution he has sourced through his home brew club, we are going to look into something similar that we can stock and sell in the near future.
I've had issues with astringency from just sparging a bit too hot so why does the decoction not result in that issue? Anyone able to explain? I would greatly appreciate it!
Great question, our best guess is that as you are only boiling a portion of the grain and then adding it back to the main body of the beer any astringency is blended down but also counteracted by the additional sweetness you create when you decoct
What’s the recommended sparge volume for this? I am guessing ~14 litres for a 23L batch size (30L total volume)?
On Radim's system, yes I think it was. This being said everyones systems are different so best to work it out for your specific system on some software such as Brewfather
@@themaltmiller8438 got it, thanks! Brewing this today 🙌