1.0Hellbach bloghttps://hellbach.us/blogalexhttps://hellbach.us/blog/author/alex/Czech Pale Lager -- decoction mashrich600338<blockquote class="wp-embedded-content" data-secret="roZH0enR1f"><a href="https://hellbach.us/blog/food-drink/beer/czech-pale-lager-decoction-mash/">Czech Pale Lager — decoction mash</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://hellbach.us/blog/food-drink/beer/czech-pale-lager-decoction-mash/embed/#?secret=roZH0enR1f" width="600" height="338" title="“Czech Pale Lager — decoction mash” — Hellbach blog" data-secret="roZH0enR1f" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Czech beers are traditionally produced using decoction mashes, a practice that has largely been replaced in Germany with step mashes. German lagers are typically fully attenuated (i.e., all fermentable extract has been converted into alcohol, leaving the beer completely dry). Czech lagers, on the other hand, often have a little bit of unfermented extract remaining in the beer. This gives it a little more body and mouthfeel, and increases the malty flavors. In a less bitter beer, this might be seen as adding sweetness, but it’s not really perceived that way.