Seeking Feedback for Amber Lager Recipe

Evan! · 08-29-2007, 02:30 PM

Well, my Lagerator is about to be vacant, and I'm running out of my Bohemian Pilsner, so...time for another lager. I missed the window for the Marzens by a few months (next year!) but I still want to do an American Amber Lager that's easy drinking, lower ABV, but good for fall/winter. So here's my stab at it, using ingredients that are on hand...what say ye? I'm not sold on the biscuit (saw it in a john courage clone recipe I think)...I just love biscuit malt, and I think that it'd be nice to have that doughy maltiness in an otherwise clean lager.

I've only done 2 lagers before---a dunkel/bock and a pils. So feedback on this would be much appreciated.

Li'l Brudder's Amber Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-A European Amber Lager, Vienna Lager

Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.050 Plato: 12.33
Anticipated SRM: 11.6
Anticipated IBU: 26.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.8 5.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
23.5 2.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
5.9 0.50 lbs. Biscuit Malt Great Britain 1.035 35
5.9 0.50 lbs. CaraMunich Malt Belgium 1.033 75
5.9 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.00 16.9 60 min.
0.75 oz. Hallertauer Pellet 4.00 9.7 30 min.
0.50 oz. Saazer Whole 3.30 0.3 1 min.
1.00 oz. Saazer Whole 3.30 0.0 Dry Hop

Yeast
-----

DCL Yeast S-23 SafLager W. Euro Lager

Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 8.50
Water Qts: 10.63 - Before Additional Infusions
Water Gal: 2.66 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 151 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10

Total Mash Volume Gal: 3.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Glibbidy · 08-29-2007, 02:35 PM

Quote:

Originally Posted by Evan!

I still want to do an American Amber Lager that's easy drinking, lower ABV, but good for fall/winter.
Anticipated OG: 1.050 Plato: 12.33

Lower abv? I like your way of thinking!

Have you tried doing a decoction yet?

Evan! · 08-29-2007, 02:39 PM

Quote:

Originally Posted by Glibbidy

Have you tried doing a decoction yet?

Nope...and this isn't the batch I'm keen on trying it out on. Tech plays our season opener at noon on Saturday, and I'm scheming on having 2 5-gallon batches done by then. Trying out crazy new things under such conditions isn't smart. What exactly is the benefit of decoction mashing anyway? I know I read it somewhere, but I can't remember. I also know that there are plenty of folks around here who scoff the the necessity of decoction. What's up with that?

**the_bird** · 08-29-2007, 02:44 PM

If you've ever had the please of sampling the good Kaiser's lagers, you'll know the benefits of decoction mashing....

If you can't decoct, I'd be inclined to toss a little bit of melanoidin malt to the mix, to bring out some more intense maltiness. Alternatively, sub in some Munich for some of the base malt; I know Maris Otter brings its own maltiness, but not to quite the same extent as Munich. You can't go wrong with Munich!

Glibbidy · 08-29-2007, 02:57 PM

Decocotion's make for a richer malt profile, as well as complex caramelized flavors (melanoidans) that are indicative of most European lager beer styles.

As the good bird has mentioned melanoidan malt may used as a substitute, but by no means is it a replacement for decoction mashing experience.

Evan! · 08-29-2007, 03:01 PM

I'll have to try it out someday then. But it sounds to me like it's pretty time intensive, and time is one thing I don't have on Saturday. Nor do I have any melanoidin or munich on hand. Think the biscuit and caramunich will be enough? Should I up the caramunich a little bit? I just don't want my FG to be too high.

Beerrific · 08-29-2007, 03:20 PM

A decotion promotes Maillard reactions, the end products of these reactions go on to form melanoids. I am going to be doing an amber (or dark) lager soon and I debating whether to do a decoction. Has anyone tried, side-by-side, a beer made with a decoction and a beer with melanoidin added instead?

Sorry, that is a bit

BTW, the recipe looks good to me, but you could probably use 1lb of CaraMunich.

Glibbidy · 08-29-2007, 03:39 PM

You could probably get away with 8-10% Caramunich in this recipe without going overboard.