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Czech Amber Lager

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

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

30.0

SRM (morey):

13.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Artisan - Saaz (Czech) (Pellet)		29.99	100%
4 oz / $ 0.00

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

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

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.

Last Updated and Sharing

238

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Brews

Public: Yup, Shared
Last Updated: 2023-12-24 00:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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