Geoff Humphrey's BrewBlog > BrewBlogs > Polotmavé Upozornění [{"NAME":"Czech Amber Lager","CATEGORY":"Czech Lager","VERSION":"1","CATEGORY_NUMBER":"3","STYLE_LETTER":"C","STYLE_GUIDE":"BJCP 2015","TYPE":"Lager","OG_MIN":"1.044","OG_MAX":"1.060","FG_MIN":"1.013","FG_MAX":"1.017","IBU_MIN":"20","IBU_MAX":"35","COLOR_MIN":"10","COLOR

Czech Amber Lager
BJCP 2015 – 3C

Batch #:

2022-02

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

February 25, 2022

Statistics

OG:

1.052 12.9° P

FG:

1.007 1.8° P

Real Extract:

3.8° P

Attenuation:

86% Apparent – 70.5% Real

Carbonation:

2.5 volumes

Color:

11.9SRM

IBU:

27.1

BU/GU:

0.52

ABV:

5.9%

ABW:

4.7%

Calories:

169 12 oz

Fermentables

Amount	Fermentable	% of Grist
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 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

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Decoction, Double - Undermodified Malts - Batch Sparge

Ideal Grain Temp:

68°F

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

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.

Polotmavé Upozornění

Czech Amber LagerBJCP 2015 – 3C