View source for Czecham Rye

[[File:Hayesenbrau_2025_winner.jpg|thumb|Ken Bazley (right) receives the London Amateur Brewers 2025 Hayesenbrau Award from the Chairman, Jacques Marais (left), for his Rye Czech Amber "Czechham Rye"]]
<big>'''By Ken Bazley'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 31A Alternative Grain Beer'''

The beer was based on BJCP style 3C. Czech Amber Lager, of which I've only ever tasted homebrewed versions. This was a stovetop brew using a coolbox mash tun and stockpots. Those of keen iconoclastic bent will note the only thing Czech about this beer is a few grams of hops.

== Awards ==
'''Hayesenbrau 2025 (Mash Paddle Brewery, Bermondsey, London)'''

1st - Hayesenbrau Award

== Measures ==
* IBU 33
* ABV 5.8%
* OG 1.056
* FG 1.012
* EBC 20
* pre-boil 15l @ 1.050
* post-boil 10l @ 1.067 liquored back with tap water to 12l @ 1.056

== Ingredients ==
=== Water ===
* SES water acidified to hit 5.25 mash pH
* Sodium metabisulphite – pinch into brewing liquor and again for sparge
* Lactic acid, 4.6ml in the mash
* Lactic Acid, 2.2ml in the sparge
* No other adjustments

=== Malt ===
* Crisp Europils Malt - 3.4EBC, 2100g, 71%
* Simpson's Malted Rye - 4EBC, 750g, 25.5%
* Simpson's Red Rye Crystal - 273.5EBC, 100g, 3.5%

=== Hops ===
* 10g Most (whole leaf) @ 60min FW
* 5g Most (whole leaf) @ FO

=== Yeast ===
* Repitched Copenhagen lager (WLP850)

== Process ==
=== Mash ===
* Single step infusion at 66.5C (ish) for 60 minutes.

=== Boil ===
* 60 minute boil
* Protofloc, servomyces and yeast nutrient added @ 10 minutes.

=== Ferment ===
* Pitched yeast at 16C
* Fermented at 12C for 4 days 
* Ramp to 16C for one day 
* 20C for the last two days.

=== Serving ===
* Transferred to keg and lagered in the British winter for at least 5 weeks.
* Carbonated to approximately 2.0vols.
* Bottled from keg by counter-pressure Nukatap.

[[Category:Recipes]]