Czech Pale Lager (10°): The Daily Pivo

In the Czech Republic, beer is not a luxury; it is a ritual. And while the “12°” (Premium Pale Lager) like Pilsner Urquell gets the global fame, it is the “10°” (Desítka) that fuels the daily lives of Czech citizens.

The “10°” refers to the degrees Plato—a measurement of the starting sugar content (OG). At roughly 4.0% ABV, the Czech Pale Lager is the ultimate “session” beer. It is designed to be drunk in large quantities (often 5 or 6 half-liter mugs in a sitting) without overwhelming the drinker.

But do not mistake “low gravity” for “low flavor.” A true Desítka is packed with bready malt complexity and the pungent, spicy aroma of fresh Žatec (Saaz) hops. It is a technical miracle: a beer that is light enough to drink all day, but flavorful enough to keep you interested for a lifetime.

1. The Philosophy of the “Session” Lager

In most of the world, a “Light Beer” means removing flavor to save calories. In the Czech Republic, a “Light Beer” means lowering the alcohol while preserving the soul of the beer.

The “Water-to-Bread” Ratio: The goal is to maximize the “bready” mouthfeel so that a 4% beer drinks like a 5% beer.
The Spunding Tradition: Traditionally, these beers are naturally carbonated in the tank (spunding), resulting in a “softer” bubble that doesn’t bloat the stomach.

2. Technical Profile: BJCP 2021 Standards (Category 3A)

The Czech Pale Lager (Světlé Výčepní Pivo) is a “refreshing, bread-like, pale Czech lager.”

Parameter	Targeted Range
Original Gravity (OG)	1.030 – 1.044 (Typically 1.040)
Final Gravity (FG)	1.008 – 1.014
ABV	3.0% – 4.1%
Bitterness (IBU)	20 – 35
Color (SRM)	3 – 6

Sensory Breakdown

Aroma: A “punch” of floral and spicy Saaz hops. Underneath, a clean “cracker” or “fresh bread” maltiness.
Flavor: Malt-forward but dry. The bitterness is prominent but rounded—it “snaps” but it doesn’t “cling.”
Mouthfeel: Surprisingly full for such a low ABV. This is the result of decoction mashing (discussed below).

3. Creating “Phantom Body”: The Decoction Key

How do you make a 1.040 beer feel thick and creamy? The answer is the Double Decoction.

The Science: By boiling a portion of the mash, you physically break down the starch and proteins into smaller pieces. You also create Melanoidins—the compounds that provide the “golden” color and the “bready” flavor.
The Result: A Desítka that has the “chewiness” of a much stronger beer. Without decoction, a 10° lager often feels “thin” or “metallic.”

4. The Hop Schedule: Saaz is Non-Negotiable

You cannot brew a 3A without Saaz.

The Quantity: Because the malt is so delicate, the hops have a massive stage. Use at least 25-30 IBU.
The Late Additions: To get that authentic “Prague Pub” aroma, add a large portion of your hops in the last 10 minutes of the boil or in a whirlpool at 80°C. This preserves the delicate “noble” oils that would otherwise boil away.

5. Fermentation: The Budejovice Strategy

Yeast Choice

Use a Czech lager strain with moderate attenuation.

WLP802 (Czech Budejovice): This is the strain used for Budvar. It is clean but leaves behind just enough residual sugar to support the low ABV.

Temperature Management

Lager fermentation must be Cold. Start at 9°C (48°F) and never let it rise above 12°C (54°F). Any “ale-like” esters will ruin the delicate balance and make the beer taste like an English Bitter rather than a Czech Lager.

6. Style FAQ: Professional Insight

Q: Is this just “Session Pilsner”? A: Essentially, yes. In the US, it would be marketed as a “Session Pilsner.” In the Czech Republic, it is simply “Výčepní” (Draft Beer).

Q: Can I use Rice or Corn to lighten the body? A: No. An authoritative Czech lager must be 100% Barley Malt. Using adjuncts is considered a cardinal sin in Bohemia. If the beer feels too heavy, lower your mash temperature; don’t add corn.

Q: Why is my head retention poor on such a low ABV beer? A: Head retention in low-gravity beers is a challenge. The solution is Wheat Malt. Adding 5% Wheat Malt provides the extra proteins needed to create a thick, meringue-like head that will last until the bottom of the glass.

7. The Tapsters Art: Hladinka, Šnyt, and Mlíko

In the Czech Republic, the way the beer is poured (the “Tap”) is just as important as the way it is brewed.

Hladinka: The standard pour. A large mug with about three fingers of creamy foam. The beer is poured under the foam to prevent oxidation.
Šnyt (The Snit): A small beer in a large mug, with a huge head of foam. Traditionally for the tapster to taste the quality or for a quick “last call” beer.
Mlíko (The Milk): A mug filled entirely with wet, creamy foam. It is sweet, surprisingly flavorful, and intended to be drunk quickly. In a 10° Desítka, the “Mlíko” pour is exceptionally refreshing.

Temperature: Served at 7–9°C (45–48°F). This is warmer than an American Lager, allowing the Saaz hop oils to open up and the bready malt to be felt.
The Mug: Always served in a thick, pre-chilled glass mug. The thermal mass of the glass keeps the low-ABV beer at the perfect temperature for the 15-20 minutes it takes to drink it.

9. Expert Tip: The Meringue Head

To get that “wet” Czech foam at home or in a small brewery:

Side-Pull Faucets: Czech breweries use horizontal “side-pull” faucets. Unlike a standard vertical tap (which uses air to create foam), the side-pull allows you to control the flow of the beer and the “wetness” of the foam mechanically. If you want to take your Desítka to the authority level, investing in a Lukr faucet is a must.

10. Technical Case Study: The 10° vs. 12° Dynamic

In the Czech Republic, the 10° (Desítka) and the 12° (Ležák) are the twin pillars of the pub.

The Extract Yield: To brew a Desítka with authority, you must actually use more hops per gravity point than a Ležák.
Why? Because the lighter body of the 10° beer needs the structural support of the hop resins to feel “complete.” If you simply scale down a 12° recipe to 10°, the beer will feel “hollow.” The Desítka is not a “lite” version; it is a re-balanced architecture where the hops are the foundation, not the malt.

11. Advanced Czech Pale Lager (10°) FAQ

Q: Is “Bohemian Pilsner Malt” really different from standard Pilsner Malt? A: Yes. Historically, Bohemian barley is lower in protein and kilned slightly differently to provide a more “doughy” and less “biscuity” flavor. Using authentic Moravian malt is a mark of a true authority brewer in the Czech style.

Q: Can I brew a 10° Desítka without decoction? A: You can, but it will never have the same mouthfeel. If you are a homebrewer, look into a “Melanoidin Malt” addition (as discussed in section 6) or use a “Short-and-Hot” mash to mimic some of the decoction’s dextrinous depth. But if you want to be the best, boil the grain.

Q: Why are Czech lagers often served with so much foam? A: The foam is considered a “protective layer.” It keeps the carbonation in the liquid and prevents the air from touching (and oxidizing) the beer. A Czech drinker sees a beer with “no head” as a beer that is already dead. The 10° Desítka, with its light body, needs that foam to stay alive.

12. The Future of Desítka: A Global Session Revolution

As the global craft beer market begins to shift away from “High ABV” and “Heavy Hops,” the Czech 10° Desítka is perfectly positioned for a international revival. We are already seeing craft breweries in London, New York, and Berlin attempting the style using traditional decoction methods. For the modern brewer, the Desítka represents the final frontier of technical skill: the ability to make a beer that is light enough for the modern lifestyle but rich enough for the traditional palate. By brewing this style, you are joining a global conversation about the importance of drinkability and the enduring value of Bohemian brewing wisdom.

Conclusion

The Czech Pale Lager (10°) is a tribute to the social heart of brewing. It is a beer that says: “We are here to stay and talk, not just to get drunk.”

By mastering the Desítka, you are proving your ability to create “Big Flavor” in a “Small Beer.” It is a technical challenge that rewards you with the most drinkable, refreshing, and satisfying lager in your repertoire.

Next time you are planning a long afternoon with friends, skip the Double IPA. Brew a 10°. The people of Prague have been doing it for centuries, and they are never wrong about beer.