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Amber Lager

150 calories 13.1 g 12 oz
Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 70 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: JB
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created Wednesday September 14th 2016
1.046
1.008
4.9%
33.7
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 38.7%
1.75 lb American - Pilsner1.75 lb Pilsner 37 1.8 22.6%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 12.9%
12 oz American - Pale 6-Row12 oz Pale 6-Row 35 1.8 9.7%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 4.8%
5 oz American - Caramel / Crystal 90L5 oz Caramel / Crystal 90L 33 90 4%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 3.2%
4 oz German - Melanoidin4 oz Melanoidin 37 25 3.2%
1 oz German - Chocolate Rye1 oz Chocolate Rye 31 240 0.8%
124 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 13.68 8.1%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 10 min 11.93 45.9%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 4.43 23%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 3.61 23%
2.18 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11 qt Infusion 155 °F 60 min
12 qt Sparge 168 °F 5 min
Starting Mash Thickness: 1.42 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Warfloc Fining Boil 10 min.
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 260 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 8 46 75 62 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch yeast at 65 and set fermentation chamber to 53F after 12 hours. Let ferment out probably 2 weeks. then D- rest for 3 days at 68F. Cold crash for 6 weeks in primary then Bottle. let carbonate at room temp for 2 weeks at room temp.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-08-13 14:09 UTC
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