Name: Working Draft Beer Companys Workfront Recipe
Cook time: 168 h
Total time: 168 h
Yield: 53 servings
Cuisine: Czech
Ingredients: 10 lbs Pilsner malt (floor-malted or light base); 2 lbs Vienna malt; 1 lbs Munich malt (10L); 0.5 lbs Caramel/Crystal malt 20L; 0.25 lbs Melanoidin malt (optional, small percentage for amber hue); 1 oz Sladek (Czech) hops - first wort or mash hop (optional); 0.5 oz Sladek hops - 60 minute bittering; 1 oz Sladek hops - 15 minute flavor; 1 oz Sladek hops - 5 minute aroma; 1.5 oz Sladek hops - dry hop; 1 pack Czech lager yeast (e.g., Wyeast 2278 Czech Pils or White Labs WLP800); 5 gal Water - treated for soft to moderate carbonate profile; 3 oz Dextrose (for priming at bottling); 1 tsp Irish moss or Whirlfloc (optional, kettle fining); 0 to taste Brewing water salts (optional: gypsum, calcium chloride) to adjust profile; 0 to taste Campden tablet (optional, for chlorine removal)

Brewed from the finest German malt and hops, full-bodied and malty with a bready aroma and light, brisk hop bitterness.

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Ham, cheddar cheese, fresh tomatoes, and arugula.

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Czech-Style Special Amber lager brewed in collaboration with our friends at Lakefront Brewery. Hopped exclusively with Czech Sladek hops for floral/spicy notes.

Heat approximately 4.0 gallons (adjust for system loss) of water to a strike temperature about 8-10°F higher than your target mash temperature. Dough in the crushed grains to reach a mash temperature of 152°F (67°C). Stir to ensure no dry pockets.

Heat Strike Water & Mash In

Hold mash at 152°F (67°C) for 60 minutes. Perform gentle stir/recirculation every 15 minutes to ensure uniform temperature and conversion.

Optionally perform a 10-minute mash rest at 68–70°C (154–158°F) for enhanced malt complexity if desired (not necessary for a clean lager profile).

Mash out to 168°F (76°C) for 10 minutes to help with wort runoff. Vorlauf until clear and sparge with water at 170°F (77°C) until you collect enough wort for a pre-boil volume that accounts for boil-off (target ~6.5–7.0 gallons for a 5 gallon finished batch when boiling 90 minutes).

Mash Out & Lauter

Bring the pre-boil wort to a vigorous boil. Total boil time: 60 minutes (or 90 minutes if you prefer a slightly darker/maillard-forward amber note). The schedule below uses a 60-minute boil.

Bring to Boil

If using first-wort/mash hop: add 1.0 oz Sladek to the lauter/runoff so it sits in the wort prior to the boil start (adds smooth hop character).

At 60 minutes remaining: add 0.5 oz Sladek (bittering).

At 15 minutes remaining: add 1.0 oz Sladek and 1 tsp Irish moss or Whirlfloc. This addition provides flavor without overwhelming bitterness.

At 5 minutes remaining: add 1.0 oz Sladek for aroma/floral top notes.

At flameout: (optional) whirlpool for 10–15 minutes and then chill. You may add an additional small aroma hop charge if desired, but this recipe intends to highlight the floral/spicy Sladek profile primarily from the late additions and dry hop.

Chill wort rapidly to 48–50°F (9–10°C) using a wort chiller. Transfer to sanitized fermenter and top up with water to reach 5.0 gallons if necessary, checking pre-fermentation gravity.

Aerate/oxygenate wort thoroughly (1–2 minutes pure O2 or vigorous shaking) and pitch a healthy starter or the rehydrated packet of Czech lager yeast. Target original gravity ~1.050 for a balanced amber lager (adjust grain weights slightly if needed).

Oxygenation & Pitching

Ferment at 48–52°F (9–11°C) for primary fermentation for about 10–14 days until activity subsides and final gravity approaches expected terminal gravity.

After primary, perform a diacetyl rest: raise temperature to 60–65°F (15–18°C) for 48 hours to allow the yeast to clean up off-flavors.

After the rest, crash back down gradually to near-freezing (32–36°F / 0–2°C) over several days and lager (cold condition) for 4–8 weeks. Longer lagering (6–8 weeks) will produce a cleaner, crisper Czech-style amber lager character.

During the last 5–7 days of lagering, add dry hops: place 1.5 oz Sladek in a sanitized hop bag into the fermenter or keg. Keep the hops on for 4–7 days at cold conditioning temperatures to impart delicate floral/spicy aromas without significant bitterness.

If bottling: dissolve 3 oz dextrose in 8 oz boiling water, cool, then gently mix into the bottling bucket with beer. Bottle and cap. Condition at room temperature for 10–14 days, then cold condition for 1–2 weeks before drinking.

If kegging: force carbonate to 2.3–2.6 volumes CO2 (typical Czech lager carbonation is moderate). Carbonate at cold temperatures for best results.

Serve chilled at 38–45°F (3–7°C) in a pilsner or lager glass. Expect an amber color, moderate body, clean malt backbone, and floral/spicy hop character from Sladek hops.

Pilsner malt (floor-malted or light base)

Vienna malt

Munich malt (10L)

Caramel/Crystal malt 20L

Melanoidin malt (optional, small percentage for amber hue)

Sladek (Czech) hops - first wort or mash hop (optional)

Sladek hops - 60 minute bittering

Sladek hops - 15 minute flavor

Sladek hops - 5 minute aroma

Sladek hops - dry hop

Czech lager yeast (e.g., Wyeast 2278 Czech Pils or White Labs WLP800)

Water - treated for soft to moderate carbonate profile

Dextrose (for priming at bottling)

Irish moss or Whirlfloc (optional, kettle fining)

Brewing water salts (optional: gypsum, calcium chloride) to adjust profile

Campden tablet (optional, for chlorine removal)

Workfront

ALASKA LINGS

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REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Workfront Recipe in just 168h . Czech-Style Special Amber lager brewed in collaboration with our friends at Lakefront Brewery. Hopped exclusively with Czech Sladek hops for floral/spicy notes.

Workfront Recipe

Descriptors

Tasting Notes

Food Pairings

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