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Czech Amber I

147 calories 13.7 g 12 oz
Beer Stats
Method: BIAB
Style: Czech Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Thorpe Williams
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created Saturday January 4th 2020
1.045
1.009
4.8%
28.0
11.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 59.9%
3 lb American - Vienna3 lb Vienna 35 4 32.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 5.4%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 2%
9.19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Pekko3 oz Pekko Hops Pellet 18.5 Whirlpool at 180 °F 30 min 27.96 100%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
0.25 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Start with 7 gallons distilled water, add water additives and heat to strike temp. Pull 1.5 Gallons for sparge. Add grains to remaining 5.5 G strike water. Maintain temperature and stir every 10-15 minutes. At the end of 60 minute mash, pull grain bag and set in strainer above kettle. Sparge with 1.5 G reserved water and squeeze bag when finished. Boil for 60 minutes following hop schedule. Cool to yeast pitching temperature 66F. Transfer To fermentation vessel and oxygenate wort. Ferment at 66F for 5 days then allow temp to free rise for another week or so. Cold crash then package as desired when fermentation is complete.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-09 00:12 UTC
  • Snapshot Created: 2020-01-04 19:29 UTC
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