Catalog: BBCUL – Czech Unpasteurized Lager *BETA*
- 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.
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.
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.