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Czech Amber Lager
BJCP 2015 – 3C
Batch Size:
11.00 gallons
Brew Date:
February 25, 2022
Statistics
Attenuation:
86% Apparent – 70.5% Real
Fermentables
Hops
Amount |
Hop |
Time |
Use |
Form |
AA |
2.00 ounces | Saaz | 90 minutes | First Wort | Pellet | 3.5% |
0.50 ounces | Hallertau Magnum | 60 minutes | Boil | Pellet | 12.1% |
2.00 ounces | Saaz | 30 minutes | Boil | Pellet | 3.5% |
1.50 ounces | Saaz | 5 minutes | Boil | Pellet | 3.5% |
2.00 ounces | Saaz | 20 minutes | Whirlpool @ 185°F | Pellet | 3.5% |
8.00 ounces |
Total Hop Weight |
Non-Fermentables
Amount |
Non-Fermentable |
Type |
Use |
Time |
1.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
6.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
1.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
2.50 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
Name |
Lab/Manufacturer |
Product ID |
Form |
Urkel | Imperial Yeast | L28 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.63 gallons
Evaporation Rate:
4.75% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Double - Undermodified Malts - Batch Sparge
Mash Steps
# |
Name |
Type |
Time |
Temp. |
1 | Protein Rest | Temperature | 35 minutes | 131° F |
2 | Low Saccharification Rest | Temperature | 20 minutes | 145° F |
3 | High Saccharifcation Rest | Temperature | 20 minutes | 158° F |
Fermentation and Aging
Primary:
1 days @ 46° F
Secondary:
14 days @ 49° F
Tertiary:
6 days @ 59° F
General Info
Perform decoction with base malts only. Add specialty malts to mash after last section is added back to the mash.
According to Gordon Strong from BYO:
Mash in the Pilsner, Vienna, and Munich malts at 131 °F (55 °C) and hold for 10 minutes. Pull a thick decoction (about 1⁄3 of the grain mass) and rest the decocted portion at 145 °F (63 °C) for 15 minutes, 158 °F (70 °C) for 15 minutes, then boil for 15 minutes. Recombine the decocted portion with the main mash, hitting 145 °F (63 °C) in the main mash. Hold for 15 minutes, then pull a thick decoction (about 1⁄3 of the grain mass) and boil for 15 minutes. Recombine, hitting 158 °F (70 °C) in the main mash. Hold for 15 minutes, then add the Caramunich®, Carared®, and Carafa® Special malts while raising the mash temperature to 170 °F (77 °C) for mashout, recirculating the whole time.