Czech Mate Amber Lager

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David
Batch Size: 7.25 galStyle: Czech Amber Lager (3C)
Boil Size: 9.06 galStyle Guide: BJCP 2015
Color: 13.8 SRMEquipment: IBeX 15G Blichmann/10GThermobarrel
Bitterness: 26.6 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Lager, Three Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 gal City of Cerritos 2019 Water 1
10 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Melanoiden Malt (20.0 SRM) Grain 3
1 lbs 4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
1 lbs Carapils (Briess) (1.5 SRM) Grain 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
1 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 7
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 8
1.00 oz Saaz [3.5%] - Boil 60 min Hops 9
0.50 oz Saaz [3.2%] - Boil 60 min Hops 10
1.00 ml Fermcap-S (Boil 60 min) Misc 11
1.75 oz Tettnang [3.8%] - Boil 30 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
3.0 pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast 14
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 15
1.00 Clarity Ferm (White Labs) (Primary 7 days) Misc 16
3.00 tsp Isinglass (Liquid) (Secondary 7 days) Misc 17

Notes

Can sub WLP802 or 800 yeast Make 2000ml yeast Starter Mash 152 deg for 60 min Sparge w/ 170 deg wtr Pitch yeast @ 60-65 deg Ferment at 57-58 deg for 2-3weeks or 50% attenuation Ramp up 5 deg/12hr till reach 62-65f 2ndry & add isinglass Cold Crash at 32-40 deg for 10-14 days for diacetyl rest for 2-3 days 2ndary @ add fining agents & lower temp 2 deg/day till reach 36 deg for 4-6weeks Keg & bottle, Medium carb

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