Said Strumpet Czech Pale Lager
Brewed: 01/22/2024 Kegged: 02/03/2024
I decided to try out Chat GPT to see what kind of recipe it would come up with for this style.
It took quite a bit of back-and-forth to end up with a recipe, but here is what ChatGPT and I came up with.
 **Czech Pale Lager Recipe with Saflager S-23:**
**Ingredients:** - 8.5 lbs Pilsner Malt - 0.5 lb Munich Malt - 0.5 lb Carafoam Malt - 0.5 oz Magnum Hops (60 minutes) - 0.5 oz Saaz Hops (10 minutes) - 0.5 oz Tettnang Hops (10 minutes) - 0.5 oz Saaz Hops (5 minutes) - 0.5 oz Tettnang Hops (5 minutes) - 1 Whirlfloc Tablet (15 minutes) - 0.5 packet Gelatin (added during secondary fermentation) - Saflager S-23 Dry Lager Yeast **Instructions:** 1. Mash grains at 150°F (65.6°C) for 60 minutes. 2. Sparge and bring the wort to a boil. 3. Add Magnum hops at the beginning of the boil (60 minutes). 4. Add Saaz and Tettnang hops at 10 and 5 minutes. 5. Add Whirlfloc tablet at 15 minutes. 6. Cool the wort and transfer to a fermenter. 7. Aerate the wort and rehydrate and pitch half a packet of Saflager S-23 according to the manufacturer's instructions. 8. After primary fermentation, transfer to secondary and add half a packet of gelatin according to the manufacturer's instructions for clarification. 9. Continue with lagering at near-freezing temperatures for 4-6 weeks. 10. Carbonate to around 2.5 volumes of CO2. This recipe should work well with Saflager S-23, providing a clean fermentation profile suitable for a Czech Pale Lager. Enjoy brewing!
Once I entered into BeerSmith, I made a few modifications. That recipe is below.
The name "Said Strumpet" come from the first Pirates of the Caribbean movie. When Jack Sparrow and Will Turner meet and are sword fighting, Jack tells will:
"You need to find yourself a girl, mate. Or perhaps the reason you practice three hours a day is that you already found one, and are otherwise incapable of wooing said strumpet."
| Said Strumpet Czech Pale Lager --- Batch 1 (350) |
| Style |
|
Czech Pale Lager |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.040 SG |
|
Estimated FG |
|
1.009 SG |
| Recipe Bitterness |
|
31.3 IBUs (Rager) |
|
Alcohol by Volume |
|
4.0 % |
| BU : GU |
|
0.781 |
|
|
|
|
| Recipe Color |
|
3.3 SRM |
|
|
|
|
| Measured OG: |
|
1.040 |
|
Measured FG: |
|
1.007 |
| ADF: |
|
82 |
|
Measured ABV: |
|
4.3 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.74 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 2.00 tsp |
Lactic Acid (Mash) |
Water Agent |
2 |
- |
- |
| 8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
91.4 % |
0.63 gal |
| 8.0 oz |
Carafoam (2.0 SRM) |
Grain |
4 |
5.7 % |
0.04 gal |
| 4.0 oz |
Munich Malt (9.0 SRM) |
Grain |
5 |
2.9 % |
0.02 gal |
| 0.500 oz |
Magnum [12.60 %] - Boil 60.0 min |
Hop |
6 |
25.9 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
7 |
- |
- |
| 0.500 oz |
Saaz [2.40 %] - Boil 10.0 min |
Hop |
8 |
1.0 IBUs |
- |
| 0.500 oz |
Tettnang [4.80 %] - Boil 10.0 min |
Hop |
9 |
2.0 IBUs |
- |
| 0.500 oz |
Saaz [2.40 %] - Boil 5.0 min |
Hop |
10 |
0.8 IBUs |
- |
| 0.500 oz |
Tettnang [4.80 %] - Boil 5.0 min |
Hop |
11 |
1.6 IBUs |
- |
| 1.0 pkg |
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] |
Yeast |
12 |
- |
- |
| 0.50 tsp |
Gelatin (Bottling 1.0 days) |
Fining |
13 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 30.96 qt of water at 157.5 F |
152.0 F |
45 min |
| Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
| Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes No water salt additions to
Denver water profile (as defined by
BeerSmith) Ca=31,Mg=8,Na=21,SO4=51,Cl=23,HCO3=104 Acid addition to get
mash to around 5.3 pH. Mash grains as directed in recipe. Bring the wort
to a boil. Add hops and other boil additions as directed by recipe. Cool
the wort to as close to 50 degrees as possible and transfer to a
fermenter. Aerate the wort and rehydrate and pitch yeast. Keep
fermentation in 50's for first 5 days. Let raise to ambient temperature for the
remaining of fermentation (2 weeks total) After primary fermentation, keg and
chill for a day or two. Then add gelatin Carbonate to around 2.5 volumes of
CO2 and enjoy the delicious beer.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.036 SG) |
|
Pre-boil Vol |
|
(6.60 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
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| Fermentation |
|
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| Day 1: |
| Day ... |
| Day ... |
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