How To Brew Czech Pale Lager: Authentic Aromas of Prague Pints

Czech Pale Lager is pale to golden colored sessionable beer. Czech Pale Lagers were developed in the mid-19th century.

Gabriel Sedimayr applied techniques he learned about brewing a pale ale back to Spaten Brewery and applied them to existing lagering methods.

This approach spread quickly to other brewers, most notably Josef Groll of Bavaria.

Czech Lagers vs. German Lagers

Czech lagers are usually divided by the gravity readings Czech lagers are in general different from German lagers.

German lagers are fully attenuated, while Czech lagers can have a small amount of unfermented malt remaining in the beer.

This will offer a slightly fuller body and mouthfeel. Czech lagers allow for a minimal amount of diacetyl, which rounds off the body of the beer, whereas diacetyl should not be found in a German lager.

Czech Pale Lager or Session Pils as it is commonly known as, is a hoppy session-strength lager that is one of the most popular styles of beer among beer drinkers in the Czech Republic.

This pivo, which is the Czech word for beer, has a bittering quality that is quite high, especially considering the low starting gravity.

The BU:GU ratio is usually one-to-one. The BU:GU ratio is the IBUs divided by the gravity units. It represents the amount of bitterness balanced with the sweetness. Higher values mean more bitterness.

For example, if you brewed a beer with an original gravity of 1.060 and hopped with 60 IBUs of hops, then the BU:GU ratio would be 1.0.

Style Profile for Czech Pale Lager

Appearance

Light gold to deep gold in color. Brilliant to very clear with a long-lasting creamy white colored head.

Aroma

Light to moderate bready-rich maltiness. Light to moderate spicy or herbal hop aroma. Faint hints of caramel are acceptable.

Light diacetyl is actually acceptable with this style, but should not over power the beer. Absolutely no sulfur presence should be detected.

Mouthfeel

Medium-light to medium body with moderate carbonation.

Taste

Medium-low to medium bready malt flavor with a rounded hoppy finish. Low to medium-high spicy or herbal hop flavor should be detected. Bitterness is prominent in this beer. Low levels of diacetyl or fruity esters are acceptable.

Food Pairing

German-style cuisine, moderately spiced dishes, Japanese, Chinese, or Thai food is a place to start when considering pairing a Czech Pale Lager with food.

Chicken, salmon, bratwurst, deep fried calamari, fish & chips, sushi, dumplings, fettuccine alfredo, blackened catfish, fresh green salads and Vermont cheddar all make for good accompaniment for a Czech Pale Lager.

Tips for Brewing your own Czech Pale Lager

Grain

One would think that brewing a session beer would be really easy since your grist is reduced compared to the grist for say a Barleywine. However, brewing a quality, drinkable, sessionable beer takes a bit of knowhow.

Reaching that ever so important stability between grain and hops is quite difficult.

Also taking into consideration the unfermented malt for added body that is inherent with a traditional Czech Pale Lager. Overall, it’s a delicate balancing act that one must walk when brewing a quality Czech Pale Lager.

Traditionally, you would use floor malted Bohemian Pils malt. Usually only six pounds is needed.

Some Biscuit malt or Victory malt, as Martin included in his recipe adds some unfermentable sugars to retain even more body. Finally, a quarter-pound of acidulated malt is added for pH correction or control.

Hops

Saaz hops are more traditional for a Czech Pale Lager. Styrian Goldings can be used and actually have a touch more alpha acids than Saaz hops.

Adding a single ounce to an ounce and a half at the start of the boil is where you will start with hoping your Czech Pale Lager.

A single ounce with 15 minutes remaining and then a final ounce at flameout concludes the hoping for this delicious beer.

Czech Saaz hops have been a staple in brewhouses for more than 700 years. They originated in Zatec, Bohemia (now part of the Czech Republic). Saaz hops are a red-bine variety grown around the world. They contain a very low alpha acid percentage.

Usually used as an aroma hop, Saaz exhibits a very delicate bitterness when used as an early addition hop. The elevated polyphenols aid in abating oxidation and therefore beers brewed with Saaz have a longer shelf life. Maybe Saaz should be the bittering hop for my next IPA. Sorry, thinking out loud.

Yeast

Wyeast Bohemian Lager 2124, Czech Pils 2278

White Labs Pilsner lager Yeast WLP800, Czech Budejovice Lager Yeast WLP802

Imperial Yeast Urkel L28

Mash:

Since floor malting is typically under-modified, a decoction mash is suggested. If you choose to go this route, you are one brave homebrewer.

Also, you should consider taking out the Victory malt and Acidulated malt and just go with 100% floor malted Bohemian Pilsner malt. For more info on decoction mashing, take a look here.

Fermentation:

Ferment at 50°F (10°C) or whatever your yeast manufacturer suggests until your final gravity is reached.

It is a good idea to increase the temperature by about ten degrees at the end of fermentation to assist in diacetyl cleanup.

Once the beer completes fermentation and after the diacetyl rest, you may want to cold crash it to 35°F (2°C) for about 4 weeks to improve clarity.

Czech Pale Lager Recipe By the Numbers

• Color Range: 3 – 6 SRM
• Original Gravity: 1.028 – 1.044 OG
• Final Gravity: 1.008 – 1.014 FG
• IBU Range: 20 – 35
• ABV Range: 3 – 4.1%

Czech Pale Lager Recipe

Grain

• 89% 6 lbs Pilsner; Floor Malted Bohemian
• 7% 12.0 oz Victory Malt
• 4% 4.0 oz Acidulated Malt

Hops

• 1.50 oz Styrian Golding Pellets – Boil 60.0 min
• 1.00 oz Saaz Pellets – Boil 15.0 min
• 1.00 oz Saaz Pellets – Boil 0.0 min

Yeast

• 1.0 pkg Munich Lager (Wyeast Labs #2308)

Directions

1. Mash at 152F for 60 mins
2. Boil for 60 mins

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Frequently Asked Questions

How does the Czech Pale Lager differ from other lagers like the Bohemian Lager?

The Czech Pale Lager is a unique type of lager originating from the Czech Republic. Unlike the richer and maltier Bohemian Lager, the Czech Pale Lager is known for its balanced hop and malt flavors.

The recipe involves a well-calculated BU:GU ratio that ensures a harmonious balance between bitterness and sweetness, making it a distinct yet traditional Czech lager recipe.

What sets the Czech Pale Lager Recipe apart from a Czech Pilsner Recipe?

While both recipes hail from the Czech brewery system, the Czech Pale Lager recipe focuses on creating a balanced, light, and hoppy lager. On the other hand, a Czech Pilsner recipe often leads to a beer with a more pronounced hop flavor and a crisp finish.

The BU/GU ratio in the Czech Pale Lager recipe is crucial to achieve a balanced taste, unlike the more hop-forward nature of Czech Pilsners.

How does the BU:GU ratio impact the taste of the Czech Pale Lager?

The BU:GU ratio is a critical element in the Czech Pale Lager recipe as it dictates the balance between bitterness (BU) and sweetness (GU).

A well-calculated BU:GU ratio ensures that the hoppy notes do not overpower the malt sweetness, making the lager pleasant and easy to drink. This is essential to maintain the traditional taste of a Czech Pale Lager.

Can you substitute the hops in the Czech Pale Lager recipe for a different variety?

While the traditional Czech Pale Lager recipe calls for specific hops native to the Czech Republic, substituting with a different hop variety may alter the taste profile.

However, if one is aiming for a different twist to the traditional hoppy lager recipe, substitution is possible. It’s advisable to choose hops that will maintain the balance and the BU/GU ratio to ensure the essential characteristics of a pale lager remain intact.

How does a Czech Pale Lager compare to a Pale Ale in terms of flavor and brewing process?

A Czech Pale Lager and a Pale Ale significantly differ in both taste and brewing process. The Czech Pale Lager is known for its balanced hop and malt flavors, unlike the often more robust and hop-dominated flavor of Pale Ales.

Additionally, the brewing process for a Czech Pale Lager typically involves lower fermentation temperatures and a lager yeast, which contribute to its clean, well-balanced character, as opposed to the warmer fermentation and ale yeast used in Pale Ale production.