Czech Unpasteurized Lager (CUL) *BETA*

(4 customer reviews)

$11.99

BBCUL – Czech Unpasteurized Lager *BETA*

Availability: March through June, 2023

Source: An unpasteurized and freshly made batch of the original Czech Lager beer

Who doesn’t love a malty, slightly hoppy traditional Czech lager? The common commercially available strains sourced from the “original” brewery often lack a certain richness found in the classic beer.

CUL was sourced from an unpasteurized Czech Lager beer that produces a unique, malty sweet Pils aroma, a medium mouthfeel, subtle bite with low diacetyl production and a short primary fermentation.

Ferment at traditional lager ferm temperatures 50F-55F (10C-13C) for 2-6 weeks with a diacetyl rest before crashing or additional lagering.

Ordering Information:

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Description

Catalog: BBCUL – Czech Unpasteurized Lager *BETA*

Brewing Info*:

  • Type: Saccharomyces pastorianus monoculture
  • Pitching Rate: 5 GALLON BATCHES SHOULD BE MADE WITH AT LEAST A 500ML STARTER OR TWO HOMEBREW PACKS OF CUL WHEN FERMENTING AT LAGER TEMPERATURES. Directly pitchable into 2.5 gallons of 1.050 or lower wort at lager temperatures.
  • Estimated Attenuation: 77%-83%
  • Estimated Final pH: 4.3-4.5
  • Flavor/Aroma Profile: Bready, sweet Pilsner aroma, low diacetyl
  • Flocculation: Low to medium; Higher with prolonged aging
  • Recommended Fermentation Temperature: Lager Range: 50F-55F (10C-13C)

Product Category: Bootleg BETA

This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

4 reviews for Czech Unpasteurized Lager (CUL) *BETA*

  1. SHANE MOCK (verified owner)

    Fantastic fermenter, brought my 1,052 Czech lager all the way down to 1,007!! Still has a nice richness and very smooth malty profile with that signature “Czech Thing” going on. I made a 5 gallon batch with 6,5 lbs of Czech Sekado Pilsen Malt and 4 lbs of Crisp Maltings Heritage Hana Malt that was double decocted. I fermented under pressure, will try open fermenting the next batch. Of course I saved and washed the yeast. Hops come through nicely as well. Great lager yeast.

  2. Jesse Anderson (verified owner)

    Simple pils grist mashed at 148 F with a small, single, decoction pull on a 14 gallon batch produced some good wort to receive Czech Unpasteurized Lager starter. Couldn’t get FG lower than 1.014. Think a Diacetyl rest is a must, fermented at 52 F for twelve days and then ramped up to 65-68 F for several more. Brilliant clarity at 30 days. I like 34/70 fermented beers but this just blows it away in my opinion. Every sip is a 360 degree sensation in your mouth and is what I like to think an old world lager might be. Please do not stop making Czech Unpasteurized Lager.

  3. Steve Daniel (verified owner)

    This is a very good pilsner yeast. I used it in an all grain LODO rice lager at about 20% adjunct and 80% 6 row. It fermented from 1.051 to 1.011 in about 2 weeks at 53F. Make sure to give it plenty of oxygen. It started to stall at about 1.021, but I gave it a quick burst of O2 and it took off again with no deleterious effects. The aroma is completely neutral and clean. Zero esters. Little to no DMS. Flavor is crisp and neutral. It made a squeaky clean, superlative American lager. This will be my go-to pilsner strain from now on.

  4. Fritz Schanz (verified owner)

    I’ve used this yeast on 2 different Czech beers: Amber Lager and Dark Lager. In homebrew competitions, both are regularly placing and receiving high scores, and one of the beers has recently won an important Pro-Am. Initially, I was concerned that the yeast might be too attenuative (based on BLB’s product description) for the style requirements of the beers — but not so. I mashed the beers at a little higher temperature (compared to a “standard” lager mash), and I’m getting 72% attenuation, which is what I had hoped for. The beers have come in precisely and consistently in the mid-range of final gravities — 1.013. Compared with other Czech yeast, this strain produced a maltier context and a medium to medium-full body, all of which are necessary for these difficult styles. I would like to make greater use of this yeast, so please put it back into production as quickly as possible.

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