Czech Amber Lager - Beer Recipe - Brewer's Friend

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Czech Amber Lager

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 28 gallons (fermentor volume)
Pre Boil Size: 29.93 gallons
Post Boil Size: 28.43 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday August 25th 2021
1.054
1.014
5.2%
36.6
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
47 lb Weyermann - Floor-Malted Bohemian Pilsner47 lb Floor-Malted Bohemian Pilsner 36.3 1.9 72.3%
8 lb Weyermann - Munich Type II (Dark)8 lb Munich Type II (Dark) 37 10 12.3%
4 lb German - Melanoidin4 lb Melanoidin 37 25 6.2%
6 lb Rice Hulls6 lb Rice Hulls 0 0 9.2%
65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.50 oz Sterling6.5 oz Sterling Hops Leaf/Whole 7.5 Boil 60 min 29.8 56.5%
5 oz Saaz5 oz Saaz Hops Leaf/Whole 3.7 Boil 20 min 6.85 43.5%
11.50 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 495 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.12 gal Decoction 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 29.93 gal (119.73 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 17.93 gal (71.73 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 29.58 gal (118.3 qt). Suggest reducing strike water volume to 6.8 gal (27.2 qt) and adding 17.58 gal (70.3 qt) sparge/top-off. 24.38 97.5  
Strike water volume at mash thickness of 1.5 qt/lb 24.38 97.5  
Mash volume with grains 29.58 118.3  
Grain absorption losses -8.13 -32.5  
Remaining sparge water volume 13.93 55.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 29.93 119.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.43 -1.7  
Post boil Volume (equipment estimates 28 g | 112 qt) 28.43 113.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 28.43 g | 113.7 qt) 28 112  
Total: 38.31 153.2
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2021-08-25 04:50 UTC