Evan!
Well-Known Member
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.
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.