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02B1. International Amber Lager

164 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Sunday July 16th 2017
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 87.2%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 10.3%
1 oz German - Carafa II1 oz Carafa II - (late boil kettle addition) 32 425 0.6%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate - (late boil kettle addition) 33 207 1.9%
9.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Hallertau1 oz Northern Brewer - Hallertau Hops Pellet 3.9 Boil 60 min 15.28 66.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.02 33.3%
1.50 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
37.83 ml Phosphoric acid Water Agt Mash 1 hr.
6.21 g Phosphoric acid Water Agt Sparge 1 hr.
White Labs - German Ale II WLP003
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
57 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 451 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner Malt:
Protein rest (122-131F 15 min).

Carafa Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.9 qt Strike Water (Pilsner & Munich) Temperature -- 136.5 °F --
Protein Rest (Pilsner & Munich) Infusion -- 131 °F 20 min
Amylase Rest (Pilsner & Munich) Temperature -- 152 °F 60 min
Mash-Out (All Grain) Temperature -- 170 °F 20 min
15.4 qt Batch Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.25 qt/lb 5.48 21.9  
Mash volume with grains 6.26 25.1  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.97 35.9
Equipment Profile Used: System Default

Overall Impression:
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.

Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.

Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.

Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.

Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.

A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.

Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.

Characteristic Ingredients:
Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.

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  • Last Updated: 2019-10-28 21:35 UTC