Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

03C1. Czech Amber Lager

180 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: Czech 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: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created Monday August 21st 2017
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 85.8%
1 lb German - CaraMunich II1 lb CaraMunich II - (late boil kettle addition) 34 46 9.5%
2.50 oz German - De-Husked Caraf III2.5 oz De-Husked Caraf III - (late boil kettle addition) 32 470 1.5%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 3.1%
10.49 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 14.77 11.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.84 44.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.75 44.4%
2.25 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.6 qt Strike Water (Pilsner & Melanodin) Temperature -- 136.5 °F --
Protein Rest Infusion -- 131 °F 15 min
Alpha-Amylase Rest Temperature -- 145 °F 35 min
Beta-Amylase Rest Sparge -- 158 °F 40 min
Mash-Out (CaraMunich & Carafa) Temperature -- 170 °F 20 min
22 qt Batch Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
24.31 ml Phosphoric acid Water Agt Mash 1 hr.
8.87 g Phosphoric acid Water Agt Sparge 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 g Epsom Salt Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
4.75 g Magnesium Chloride Water Agt Mash 1 hr.
White Labs - Pilsner Lager Yeast WLP800
1 Each
Attenuation (avg):
Optimum Temp:
50 - 55 °F
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 486 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

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

Add after mash-out, during vorlauf.

De-Husked Carafa:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.

Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly and candy-like. Spicy, floral or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Diacetyl is optional and can range from low to none.

Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head.

Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.

Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.

The Czech name of the style is polotmavé pivo, which translates as half dark. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P).

A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style.
Characteristic Ingredients: Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water, Saazer-type hops, Czech lager yeast.

Style Comparison:
The style can be like a Vienna lager but with Saazer-type hop character, or that approaching an English bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally like Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.

Vital Statistics:
OG: 1.044 – 1.060
FG: 1.013 – 1.017
ABV: 4.4 – 5.8%
IBUs: 20 – 35
SRM: 10 – 16

Commercial Examples:
Bernard Jantarový ležák, Pivovar Vysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°

standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, balanced

Brewer's Friend Logo
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-28 21:39 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top