Czech Amber Lager
Shop Brew by J Atchison
Brew Date: 03/12/2016
Czech Amber Lager
| Method: | All Grain | Style: | Bohemian Pilsener |
| Boil Time: | 60 min | Batch Size: | 28 gallons (fermentor volume) |
| Boil Size: | 29.93 gallons | Efficiency: | 70% (brew house) |
| Boil Gravity: | 1.051 (recipe based estimate) | Hop Utilization Multiplier: | 1 |
Original Gravity: 1.054
Final Gravity: 1.014
ABV (standard): 5.24%
IBU (tinseth): 36.64
SRM (morey): 7.05
Mash pH: 0
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
| 47 lb | Floor-Malted Bohemian Pilsner | 36.3 | 1.9 | 72.3% |
| 8 lb | Munich Type II (Dark) | 37 | 10 | 12.3% |
| 4 lb | Melanoidin | 37 | 25 | 6.2% |
| 6 lb | Rice Hulls | 0 | 0 | 9.2% |
Hops
| Amount | Variety | Type | AA | Use | Time | IBU |
| 6.5 oz | Sterling | Leaf/Whole | 7.5 | Boil | 60 min | 29.8 |
| 5 oz | Saaz | Leaf/Whole | 3.7 | Boil | 20 min | 6.85 |
Mash Guidelines
| Amount | Description | Type | Temp | Time |
| 22.12 gal | Decoction | 152 F | 60 min | |
| Starting Mash Thickness: 1.5 qt/lb | ||||
Yeast
| White Labs - German Bock Lager Yeast WLP833 | ||||||||||||
|
Priming
| CO2 Level: 2.25 Volumes |
Target Water Profile: 35315
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
| 0 | 0 | 0 | 0 | 0 | 0 |
Notes
| 90 minute boil. Collect first runnings and last runnings and boil in different kettles. Add to main boil at 30 minute mark. Mashing Instructions: Standard Double Decoction Mash in 122 degrees. Pull 1/3 grain and heat to 145 degrees. Rest 10 minutes. Heat to 155. Rest 10 minutes. Boil for 25 minutes and add back to main mash bringing it to 145. After 20 minute rest, pull 1/3 of grain and heat to 155. Rest 10 minutes. Boil for 25 minutes and add back to main mash bringing it to 155. Transfer all to hermes system and raise temperature to 170 and sparge. |
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/1188092/czech-amber-lager
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2021-08-25 05:44 UTC
Recipe Last Updated: 2021-08-25 04:50 UTC