TRUEBRÜ Czech Premium Pale Lager | All Grain Beer Kit | 6 Gal
TRUEBRÜ Czech Premium Pale Lager is a golden lager with rich malt character, fragrant noble hops and a smooth, refreshing finish. Built around our own brewing experience, this recipe balances bready malt and delicate honey and cracker notes with floral, herbal and spicy Saaz hops.
What Is Czech Premium Pale Lager?
This is the classic Czech pilsner family of beer, known in Czech brewing as světlý ležák at common strengths. “Premium” distinguishes it from the lighter Czech Pale Lager category; it does not mean an extra strong beer. Expect a clear golden pour, a creamy white head, medium body and a long, satisfying finish. Compared with a German Pils, it generally offers more malt richness and a fuller, softer impression, with bitterness that is noticeable but rounded rather than sharp.
The style is about the interplay between malt and hops. A little malt sweetness belongs here, balanced by enough bitterness to keep the next sip inviting. Our recipe targets BJCP 3B Czech Premium Pale Lager at approximately 5.1% ABV and 35 IBU.
Czech Barley Character, Malted in Croatia
Badass Barley Rhapsody Bohemian Pilsen forms the heart of this recipe. Made from the Czech Malz barley variety and malted in Nova Gradiška, Croatia, it contributes delicate honey and cracker character. A small amount of Weyermann Carahell supports body, foam and gentle malt sweetness, while Weyermann Acidulated malt helps bring the mash toward the recipe’s intended pH. Saaz supplies the classic floral and spicy hop character, with Magnum supporting the bittering addition.
Recipe Targets
- 6 gallons into the fermenter; packaged yield depends on your transfer and sediment losses
- 68% brewhouse efficiency
- OG 1.052; FG 1.013; approximately 5.1% ABV
- 35 IBU estimated with Tinseth; 4 SRM; carbonation target 2.4 volumes CO₂
The stated targets fit BJCP 3B guidelines. Actual gravity, attenuation and bitterness depend on your brewing process. Check your own efficiency and volumes rather than assuming every system will produce identical results.
Grain Bill
- 12 lb Badass Barley Rhapsody Bohemian Pilsen
- 0.5 lb Weyermann Acidulated malt
- 0.5 lb Weyermann Carahell
- Total grain: 13 lb
Mash and Hop Schedule
The source recipe uses a full volume mash with 8.8 gallons of water and no sparge. Strike at approximately 162°F to reach a 156°F mash; adjust strike temperature for your equipment and grain temperature. Hold 156°F for 60 minutes, then mash out at 168°F for 10 minutes. Boil for 60 minutes.
- 60 minutes remaining: 1.5 oz Saaz at 2.1% alpha acids and 0.5 oz German Magnum at 12.8%
- 20 minutes remaining: 1.5 oz Saaz at 2.1%
- 5 minutes remaining: 1 oz Saaz at 2.1%
- No hopstand or dry hop
The source equipment profile targets 7.87 gallons before the boil at 1.046, 6.88 gallons after the boil and 6 gallons into the fermenter. Check that your system can accommodate the full mash volume plus grain. Adjust the water plan for your system’s capacity, absorption, boil off and transfer losses.
Two Fermentation Options
Both options below use Omega OYL-100 Lager I. The recipe calls for two packs; consider yeast freshness and the manufacturer’s pitching guidance when preparing your pitch.
- With pressure: ferment at 58°F under 12–13 PSI in a fermenter rated for pressure, using appropriate pressure control.
- Without pressure: ferment at 55°F using a normal airlock or blowoff setup.
For either option, once fermentation is mostly complete, raise to 65°F and hold until final gravity is stable and yeast cleanup is complete. Follow the beer’s progress rather than a fixed number of days. This finishing rest follows our brewing notes; Omega lists 48–64°F as its general fermentation range.
Cold Conditioning Rewards Your Patience
Once fermentation and cleanup are complete, cool to approximately 37°F while minimizing oxygen pickup. With a pressure system, maintain suitable CO₂ pressure during cooling. Our process allows about two weeks cold, followed by roughly two more weeks of lagering in the keg before judging the finished beer. This is a guide to developing a smooth, clear lager, not a fixed deadline. Cold conditioning can also take place in the serving keg once the beer is ready to transfer.
Silafine may be added after chilling if desired; it is optional, sold separately and should be dosed according to its label. A floating dip tube is optional. If bottling, confirm stable gravity, prime and allow the bottles to carbonate before cold conditioning them. Your patience will reward you.
Yeast Sold Separately
YEAST IS NOT INCLUDED AND IS SOLD SEPARATELY.
Recommended: Omega OYL-100 Lager I, a Czech lager strain selected for balanced, lightly malty character.
Dry alternative: SafLager W-34/70. This German lager strain is a practical alternative, not an identical replacement for Lager I. Fermentation character and attenuation may differ. Follow its current pitching and temperature guidance; two 11.5 g packs fall within the manufacturer’s standard dosage range for this 6 gallon batch at 55–58°F.
Water Profile
Source RO water target, in ppm: Ca 37, Mg 0, Na 8, chloride 55, sulfate 19 and bicarbonate 16. Estimated mash pH: 5.39. Mash additions: 3.5 g calcium chloride and 1.1 g gypsum. These amounts belong to the recipe’s source water profile; adjust for your water and check mash pH. Water salts are not included.
Kit Includes
- 13 lb freshly measured grain
- Four sealed 1 oz Saaz hop packs
- One sealed 1 oz German Magnum hop pack
- Complete recipe card and downloadable printable PDF
You will have 0.5 oz Magnum left over. We do not open or repackage hops. They stay in their original sealed, nitrogen-purged packs for the best storage. Use the measured additions above rather than adding the entire Magnum pack. Check package alpha acids if brewing with a different hop lot.
Yeast, water salts, Silafine, priming sugar and equipment are not included. No yeast nutrient is specified in this recipe.
Freshly assembled and packaged to order by TrueBrü Homebrew Supply. Choose your required grain preparation in the cart: standard crush, BIAB fine crush or unmilled.