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.