Czech Amber Lager - Beer Recipe - Brewer's Friend

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Czech Amber Lager

199 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Amber Lager
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Doug Brews
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday December 2nd 2017
1.060
1.016
5.7%
34.0
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 30.5%
2 lb German - Munich Light2 lb Munich Light 37 6 30.5%
1 lb German - Dark Munich1 lb Dark Munich 36 10 15.2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 15.2%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 7.6%
1 oz United Kingdom - Pale Chocolate1 oz Pale Chocolate 33 207 1%
6.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.4 Boil 60 min 33.97 100%
0.25 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.57 18.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -0.82 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 4.57 18.3
Equipment Profile Used: System Default
"Czech Amber Lager" Czech Amber Lager beer recipe by Doug Brews. BIAB, ABV 5.7%, IBU 33.97, SRM 12.08, Fermentables: (Bohemian Pilsner, Munich Light, Dark Munich, Flaked Barley, Red Wheat, Pale Chocolate) Hops: (Magnum)
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  • Public: Yup, Shared
  • Last Updated: 2017-12-02 21:42 UTC