Czech Premium Pale Lager is a style that melds cracker-like flavors from Pilsner malt with the spicy and floral notes of Saaz hops. Traditionally brewed with quite a bit of fuss, like a decoction mash and cool fermentation, I’m brewing one Short & Shoddy style using a 30 minute mash, 25 minute boil, and warm fermentation. While I’d normally be confident of a good outcome, Marshall felt his previous Short & Shoddy Czech Premium Pale Lager smelled of... new shoes.
A working theory as to what went wrong is that Marshall’s recipe used Saaz exclusively, which meant a LOT of Saaz hops were used for bittering. Could the sheer amount of hop material be contributing to the problem? There's only one way to find out! I’m brewing this beer with a different hop schedule, and sending it to Marshall to ask him - is this still giving you new shoe vibes?
RECIPE & METHOD
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INGREDIENTS SUPPLIER
Atlantic Brew Supply: [ Ссылка ]
EQUIPMENT USED
Clawhammer Supply 240v eBIAB System: [ Ссылка ]
Spike Brewing FLEX+: [ Ссылка ]
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Patreon: [ Ссылка ]
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CONTACT: martin@brulosophy.com
