drewmuni8
Active Member
- Recipe Type
- All Grain
- Yeast
- Imperial Urkel
- Yeast Starter
- no
- Batch Size (Gallons)
- 2.75
- Original Gravity
- 1.053
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 30.5
- Color
- 12.05 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days @ 50
- Secondary Fermentation (# of Days & Temp)
- Slowly raise to 65 at end of fermentation
Lucky enough to have visited Boston and tried a few Notch beers before COVID and was very pleased. Thought I track down some more of their offerings and came across this. Notch posted the malts, hops, and yeast used in their recipe below. My LHBS didn't have Carabohemian nor Munich II in stock so swap out the Melanoidin and Caramunich III for the appropriate malts. I really wanted to nail the color on this and felt i got pretty close. Would've like to have more of a red hue to it but not entirely sure if going more than 12 SRM would get me there or lower. A perfect lager for wintertime, hope you enjoy. My example on the right.
Targeting 2.75 gallons into fermenter, 2.5 gallons finished in the keg.
4.8 lbs - Vienna - 91.6%
2 oz - Melanoidin - 2.4%
4 oz - Caramunich III - 4.8%
1 oz - Carafa I - 1.2%
Yeast: 1 pouch of Imperial Urkel
Mash @ 152F
Mash PH: 5.4
Est. OG 1.053 -> 75% efficiency
Real OG: 1.051 -> 72% efficiency
Real FG: 1.012
Real ABV: 5.1%
Hops: I used a blend of Saaz and Hersbrucker but for the style, go all Saaz.
I couldn't find much info on bitterness for this style so i went with the higher end of the brewers friend estimated IBU range.
Should look something like this:
1 oz of 2.4 AA Saaz @ 60
1 oz of 2.4 AA Saaz @ 15
1 oz of 2.4 AA Saaz @ 5
This should get you somewhere in the range of 30 ibu.
Water: Was slightly unsure if I should go for a full Pilsen profile or of a more "Amber malty" profile per Palmer. With 100% RO i added 0.5g of gypsum per gallon and 1 g of Calc per gallon. Final profile was 1.35 CH/SUL.
Use your favorite lagering method, serve in proper Czech glassware, and enjoy. Cheers.
Targeting 2.75 gallons into fermenter, 2.5 gallons finished in the keg.
4.8 lbs - Vienna - 91.6%
2 oz - Melanoidin - 2.4%
4 oz - Caramunich III - 4.8%
1 oz - Carafa I - 1.2%
Yeast: 1 pouch of Imperial Urkel
Mash @ 152F
Mash PH: 5.4
Est. OG 1.053 -> 75% efficiency
Real OG: 1.051 -> 72% efficiency
Real FG: 1.012
Real ABV: 5.1%
Hops: I used a blend of Saaz and Hersbrucker but for the style, go all Saaz.
I couldn't find much info on bitterness for this style so i went with the higher end of the brewers friend estimated IBU range.
Should look something like this:
1 oz of 2.4 AA Saaz @ 60
1 oz of 2.4 AA Saaz @ 15
1 oz of 2.4 AA Saaz @ 5
This should get you somewhere in the range of 30 ibu.
Water: Was slightly unsure if I should go for a full Pilsen profile or of a more "Amber malty" profile per Palmer. With 100% RO i added 0.5g of gypsum per gallon and 1 g of Calc per gallon. Final profile was 1.35 CH/SUL.
Use your favorite lagering method, serve in proper Czech glassware, and enjoy. Cheers.
Last edited: