Tmavé Pivo – An amazing Czech Dark Lager

Tmavé pivo is simply Czech for Dark Beer. It is the Czech equivalent of a Munich Dunkel, which was the original inspiration of this style. It is a style that is often overlooked, simply because Pilsner is so synonymous with this culture, and little else seems to get attention of the international beer drinking community. Yet, when brewed well, tmavé pivo is as easy to drink in quantity as a light Pilsner, whilst still giving that satisfying dark grain depth of taste.

Tmavé Pivo Recipe Ingredients

The Mash

There is no need to do a decoction mash, although a tmavé pivo would traditionally get one to add some caramel and melanoidins to the wort. I’m choosing to do a decoction, and this is my process.

Mash in all the grains EXCEPT THE CARAFA (place this aside for later, this is important when you brew a tmavé pivo)

Mash in the grains either at the infusion start temperature, or if using an all in one electric, then mash in at 40°c / 104°f. Raise this temperature to the first mash rest stage.

As the mash reaches the rest temperature, remove at least half the grains (these days I remove all of the grains) and heat them in a separate pot with enough of the brew liquid to cover the grains.Hold these grains at 71°c / 160°f for 20 minutes. This will give our alpha amylase rest, and help break the starches into long sugar chains.

Then Boil the grains for 15 minutes. This should caramelise some of the sugars, and also help to drive some melanoidin reactions to give some darker colour as well. This stage may also add some tannin’s from the grains, which will help with body and head retention. When complete, re-incorporate the grains with the main mash.

Mash grains for 30 minutes at 63°c / 145°f after re-incorporation with decocted grains.

Mash grains for 30 minutes at 71°c / 160°f. Upon completion of this rest, add the Carafa, and continue to the mash-out. By adding the dark grains at this late stage, we will get the chocolate flavours, but none of the astringency that may come from a dark roasted grain. (Although, being the Carafa Special this is already de-bittered.)

Mash out at 78°c / 172°f for 5 minutes.

Fermentation

Start fermentation at the lower range of the yeast (10°c / 50°f) and let free rise to 12°c / 53.5°f. Ferment for two weeks at this temperature, or until signs of fermentation begin to slow. Raise the temperature slowly over a week to around 17°c / 62.5°f and leave for 7 days for a diacetal rest.

Cold crash to clear, then keg or bottle.

Results

Once cleared, and carbonated to around 2.4 vol CO2, the beer should be left to condition for about a month.

Upon pouring, the tmavé pivo forms an off-white coloured head. The head is lasting, and has aromas of light chocolate and lightly sweet and fruity caramel malt.

The taste is bready pilsner malt, with light hints of sweet caramel and faint chocolate notes. This is first and foremost, a light and refreshing lager, despite it’s dark appearance. For the full tasting notes, please check out the YouTube video here.

Overall the beer is light to drink, full of body and complex in taste. It’s extremely well balanced and the perfect summer lager, for when you’re looking for something a little more complex than a pale lager.

I hope this has helped inspire you to brew a Tmavé pivo of your own.