Czech Amber Lager - Beer Recipe - Brewer's Friend

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Czech Amber Lager

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Amber Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Hop Utilization: 96%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday December 23rd 2023
1.057
1.014
5.6%
30.0
13.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Bohemian Pilsner8 lb Bohemian Pilsner 38 1.9 71.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 9%
1 lb American - Vienna1 lb Vienna 35 4 9%
2 oz German - Chocolate Wheat2 oz Chocolate Wheat 31 413 1.1%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 60 min 13.24 25%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 30 min 10.18 25%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 15 min 6.57 25%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 0 min 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Kevin’s filtered water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Do NOT add water minerals.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash In Infusion 154 °F 154 °F 75 min
Boil 154 °F 212 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.29 g | 33.2 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 9.18 g | 36.7 qt) 9.58 38.3  
Grain absorption losses -1.39 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.65 g | 22.6 qt) 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Use 21 grams of properly rehydrated dry yeast, 4 liquid yeast packages, or make an appropriate starter. Ferment at 50° F (10° C). Allow the beer to lager for at least 4 weeks before bottling or serving. When finished, carbonate the beer from 2 to 2.5 volumes.

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  • Last Updated: 2023-12-24 00:55 UTC