American Amber Lager Beer Recipe | All Grain Dark American Lager by CJP3 | Brewer's Friend
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American Amber Lager

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CJ Penzone
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday April 2nd 2020
1.050
1.012
4.9%
20.6
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 59.1%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 29.6%
1 lb Gambrinus - Munich Dark1 lb Munich Dark 37.3 30 9.9%
0.15 lb American - Midnight Wheat Malt0.15 lb Midnight Wheat Malt 33 550 1.5%
10.15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 13.28 20%
1 oz Yakima Chief Hops - MT Hood1 oz MT Hood Hops Pellet 5.3 Boil 10 min 7.29 80%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Strike 166 °F 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 68 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Notes

Classic Amber Lager Recipe inspired by various Pennsylvania breweries and my own drinking preferences. Here in PA we simply order these beers as “Lager”.

Brewing Instructions.

Target Munich, Germany or Pottsville, PA water profile. When in doubt brew with soft water and ample calcium.

Mash at 151F for 60 minutes. Target 5.2-5.4 mash pH and adjust with Acidulated malt or phosphoric acid as necessary.

If you have the ability to decoct, remove 1/3 of the mash and boil for 5 minutes. Perform this step after full saccrification has been achieved. Return Boiled mash to mash tun and mix thoroughly

If you do not have the ability to decoct, and have the ability to mash out, raise mash to 168-170F.

Vorlauf until clear.

Begin running off wort to boil kettle. Once wort is 1/2-1” above grain bed begin sparging. Sparge with 6 gallons of water to collect 7.5 gallons in the kettle.

Boil for 75 minutes and follow hop schedule accordingly. If you cannot find Yakima Gold hops use Mt. Hood, Willamette, or Nugget. Any German hops can be used as well. Add whirlfloc and yeast nutrient 10 minutes before the end of boil.

Cool to 50F and knockout wort to FV. Aerate Wort and pitch yeast. Pitch 1.5-2X your normal amount.

Ferment at 52F until 7.5oP than raise temp to 58F. Hold at that temp until terminal gravity is achieved. Cool beer 2F Every 24 hours until it is back at 52F. Hold for 48 hours or until final gravity holds stable.

If you do not have temperature control, try to keep the beer below 60F or switch to California Lager yeast that can handle warmer temperatures.

Once gravity is stable, transfer to a CO2 purged corny keg at 3-5 psi and crash to 33F.

Lager beer for 21 days.

Transfer to serving keg or bottling bucket. Carbonate to 2.68-2.72 vol. CO2.

If you do not have lagering capabilities, bottle condition beer than cold store it for 3 weeks before serving

Substitute 1.5 lb. of Flaked Maize for 1.5 lb. of Munich for a lighter bodied finish and flavor more similar to Yuengling or Shiner Bock.

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  • Last Updated: 2021-02-25 03:55 UTC
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