03/15/2026
EPIPHANY CRAFT MALT RECIPE OF THE MONTH - NEW WORLD DARK CZECH LAGER!
New World Dark Czech Lager:
If you’re looking for a malt-forward brew that balances rich complexity with high drinkability, you’ve picked a winner. We’ll be aiming for BJCP Style 3D: Czech Dark Lager (Tmavé Pivo).
Unlike a German Dunkel or an Irish Stout, this style thrives on a "decoction-like" malt depth—think toasted nuts, caramel, and a hint of licorice—without the harsh burnt acridity of highly roasted grains. Since we're in a garage setup, temperature control is our best friend here; we need a clean fermentation to let those malts shine.
Here is a 5-gallon recipe designed for 72% brewhouse efficiency.
Targets
Original Gravity (OG): 1.052
Final Gravity (FG): 1.014
Estimated ABV: 5.0%
Bitterness (IBU): 24
Color (SRM): 28
Malt Bill
The key here is the floor-malted Bohemian Pilsner base and the specific Carafa Special II (dehusked) to provide color and malt depth without the "burnt toast" astringency.
6.5 lbs Pilsner Malt
2.5 lbs Dark Munich Malt
4.8 oz Epiphany Craft Malt's PERCOLATOR (coffee flavor malt - 20% off at Amazon with promo code CRAFTBEER20)
8 oz Epiphany Craft Malt's BITTERSWEET (chocolate flavor malt - 20% off at Amazon with promo code CRAFTBEER20)
3.2 oz Pecan Smoked (20% off at Amazon with promo code CRAFTBEER20)
Water Bill
Czech water is historically very soft. We want to keep the sulfates low to ensure the bitterness is smooth, not sharp, which highlights the malt.
Total Mash Water: 3.5 gallons
Total Sparge Water: 4.2 gallons
Mineral Additions: * 3g Calcium Chloride (to enhance malt roundness)
1g Epsom Salt
Target a mash pH of 5.3 - 5.4.
Hop Additions
We are using strictly Saaz for that spicy, earthy noble character that defines the style.
1.5 oz - 60 min
1.0 oz - 15 min
0.5 oz - 0 min (Whirlpool)
Technical Ex*****on Hints
The Mash: Perform a single infusion mash at 154°F (68°C) for 60 minutes. This higher temperature leaves some unfermentable sugars, providing the "chewy" malt body characteristic of the style.
Fermentation: Use a healthy pitch of Lager yeast. Pitch at 48°F, let it rise to 52°F (11°C), and hold there until you are 75% of the way to your FG.
The Diacetyl Rest: This is crucial for Czech styles. Once gravity hits about 1.022, bring the fermenter into a warmer part of the house (65°F) for 48 hours to let the yeast clean up any buttery off-flavors.
Cheers1
Sebastian | Epiphany' Singular Maltoir
Our malt-carbon-sequestration-formula: 1000 g malt = 705 g CO2