Here it is 2024 already. Crazy!
As I mentioned in SheppyBrew 2023 Year End Brewing Stats (and probably other posts in late 2023), I want to continue the Roll-a-Style concept in 2024.
In case you don't know what I'm talking about, the concept is fairly simple ...
I made a list of BJCP Styles that I've never brewed, and assigned them to the numbers 1 - 20. When I want to brew, but am not sure what style to go after, I "roll" an online 20-sided die. Whatever number I roll is the style of beer I brew next.
Most recently, I rolled a 1:
Right now, according to the list on Random SheppyBrew Recipes, 1 corresponds to 3A. Czech Pale Lager.
According to the BJCP ... a Czech Pale Lager is
"A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format."
Basically ... a little sister of my Ello Poppet Czech Pilsner.
The other day, I was playing around with Chat GPT ... and I asked the AI
"Can you generate a recipe for bjcp style 3A. Czech Pale Lager?"
Chat GPT responded:
"Sure, here's a recipe for a Czech Pale Lager (Category 3A according to BJCP):"
... and then gave me a recipe.
I had to prompt the AI to modify the recipe quite a bit.
- I'd like to include magnum hops for bittering rather than saaz
- Let's make magnum .5oz and include tetnang hops for flavor
- Let's keep saaz and tetnang 10 minutes or less
- What's the expected abv of this recipe?
- According to bjcp, 3a target ABC is 3 to 4%
- How about a little less munich malt?
- Include gelatin for clarification
- Half a pack of gelatin.... not a full pack
- How about brewing salts?
- Are there any dry yeasts I can use for this recipe?
- Is there another saflager yeast I can use?
- What's the new recipe using s23?
Certainly! Here's the revised Czech Pale Lager recipe using Saflager S-23 dry yeast:
**Czech Pale Lager Recipe with Saflager S-23:**
**Ingredients:**
- 8.5 lbs Pilsner Malt
- 0.5 lb Munich Malt
- 0.5 lb Carafoam Malt
- 0.5 oz Magnum Hops (60 minutes)
- 0.5 oz Saaz Hops (10 minutes)
- 0.5 oz Tettnang Hops (10 minutes)
- 0.5 oz Saaz Hops (5 minutes)
- 0.5 oz Tettnang Hops (5 minutes)
- 1 Whirlfloc Tablet (15 minutes)
- 0.5 packet Gelatin (added during secondary fermentation)
- Saflager S-23 Dry Lager Yeast
**Instructions:**
1. Mash grains at 150°F (65.6°C) for 60 minutes.
2. Sparge and bring the wort to a boil.
3. Add Magnum hops at the beginning of the boil (60 minutes).
4. Add Saaz and Tettnang hops at 10 and 5 minutes.
5. Add Whirlfloc tablet at 15 minutes.
6. Cool the wort and transfer to a fermenter.
7. Aerate the wort and rehydrate and pitch half a packet of Saflager S-23 according to the manufacturer's instructions.
8. After primary fermentation, transfer to secondary and add half a packet of gelatin according to the manufacturer's instructions for clarification.
9. Continue with lagering at near-freezing temperatures for 4-6 weeks.
10. Carbonate to around 2.5 volumes of CO2.
This recipe should work well with Saflager S-23, providing a clean fermentation profile suitable for a Czech Pale Lager. Enjoy brewing!
I'm not sure how long this link will remain active, but if you're interested in reading the whole interaction ... at the moment the transcript is at:
When I actually plugged the recipe into BeerSmith, I modified things a bit to get the numbers closer to the style. The final recipe is listed on the SheppyBrew Website:
Anyway ... now my Roll-a-Style list looks like this:
My "Bench" now includes:
- 6B. Rauchbier
- 9B. Eisbock
- 17D. English Barley Wine
- 22D. Wheatwine
- 25A. Belgian Blond Ale
- Historical Beer: Roggenbier
- 10A. Weissbier
- SheppyBrew Random Recipe
As always, stay tuned on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.
I just noticed that I have Historical Beer: Lichtenhainergg twice. I'll fix that next time I post one of these articles
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