3D - Czech Dark Lager

BJCP Style: 3D - Czech Dark Lager

This is a re-do since the first time through I combined styles with the Schwarzbier and this TmavĂ© deserves its own recipe, and brew session. 

My inspiration to brew this came from a recent article about the style; having a fresh version at Cohesion (mentioned in the article) helped me get a better idea of what it should taste like. Having a local fresh version helped differentiate between this and dark German lagers such as Dunkel and Schwarzbier. 

The full recipe is on BrewersFriend but here's the TL;DR

  • 2022-8-23 brewday
  • Malts: Pilsner, Munich, crystal 60, Chocolate
  • Hops: [Magnum] (Saaz)
  • Yeast: Weihenstephaner (34/70)
  • OG: 13.2; FG: 3.5; ABV: 5.2%
  • 2022-8-30 (+7): keg secondary
Malts weighed out and ready to mill 


Mashed a bit high - shooting for a higher FG

Mash finished

Magnum added at FWH for bittering and Saaz for the late addition


Floor Manager Steve and Brewing Assistant Leeloo

Brew session beer. It's that time of year!

ready to chill

ready for the fermenter (ground water not too cold so this will get chilled some more)

wort sample

OG at 13.2°P

Not traditional fermentation temp for this beer but much better than before I got the A/C unit which cools the whole room. Previous temps were getting about 24°C. I don't think fermentation temp matters as much as some think it does, but there's a point where I'm just not comfortable with it anymore. Getting back down to <18°C is the sweet spot for my system and works well for both lagers and ales. 

With the immersion chiller I was only able to get the wort down to about 25°C and I didn't want to leave it for another hour to maybe get another couple of degrees cooler so fermenter went in the fridge for a while till it got down around 15°C or so. 

Fresh Yeast ready to go 

2022-8-30 (+7): Transferred to keg secondary where it will hang out until there's room in the keezer.