Czech Amber Lager
BJCP 2015 – 3C

Statistics

Fermentables

Amount Fermentable %
10.00 pounds Floor Malted Pilsner Leopold Bros. 44.4%
8.00 pounds Vienna Proximity Malt 35.6%
2.00 pounds Pale Ale Golden Promise Simpsons 8.9%
1.00 pounds Caramunich II Weyermann 4.4%
0.75 pounds Carared Weyermann 3.3%
0.50 pounds Acidulated Weyermann 2.2%
0.25 pounds Carafa Special II Weyermann 1.1%
22.50 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
2.00 ouncesSaaz90 minutesFirst WortPellet3.5%
0.50 ouncesHallertau Magnum60 minutesBoilPellet12.1%
2.00 ouncesSaaz30 minutesBoilPellet3.5%
1.50 ouncesSaaz5 minutesBoilPellet3.5%
2.00 ouncesSaaz20 minutesWhirlpool @ 185°FPellet3.5%
8.00 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1.00 gEpsom Salt (MgSO4)Water AgentMash0 minutes
6.00 mlLactic AcidWater AgentMash0 minutes
1.00 gEpsom Salt (MgSO4)Water AgentSparge0 minutes
2.50 mlLactic AcidWater AgentSparge0 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
UrkelImperial YeastL28Liquid

Equipment Profile Geoff's Electric Equipment

Mash Profile Decoction, Double - Undermodified Malts - Batch Sparge

Mash Steps

# Name Time Temp.
1Protein RestTemperature35 minutes131° F
2Low Saccharification RestTemperature20 minutes145° F
3High Saccharifcation RestTemperature20 minutes158° F

Fermentation and Aging

Primary:
1 days @ 46° F
Secondary:
14 days @ 49° F
Tertiary:
6 days @ 59° F
Age:
3 days @ 34° 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.