German Brewing

Working on a Czech Amber recipe...

# 2015 Czech Amber
3C-Czech Lager-Czech Amber Lager

Recipe Overview

Wort Volume Before Boil: 8.50 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 5.25 US gals
Water Added To Fermenter: 0.0 qts
Volume At Pitching: 5.25 US gals
Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.038 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU: (using Rager): 22.9
Expected Color: (using Morey): 7.7 SRM
Apparent Attenuation: 74.5 %
Mash Efficiency: 67.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 48 ˚F

Fermentables
German Bohemian Pilsner Malt 7lb 6oz (56.2 %) In Mash/Steeped
German Weyermann Floor Malted Bohemian Dark Malt 5lb 0oz (38.1 %) In Mash/Steeped
German Carabohemian (Weyermann) 6.00 oz (2.9 %) In Mash/Steeped
German Sauer(Acid) Malt (3.5˚L) 6.00 oz (2.9 %) In Mash/Steeped

Hops
Czech Saaz (3.0 % alpha) 1.50 oz Loose Pellet Hops - First Wort Hopped
Czech Saaz (3.0 % alpha) 0.75 oz Loose Pellet Hops - 30 Min From End

Other Ingredients
Whirlfloc Tablet 1.00 oz - In Boil
Yeast Nutrient 1.00 oz - In Boil

Yeasts
White Labs WLP800-Pilsner Lager 2.0 qts -

Mash Schedule
Mash Type: Full Mash

Schedule Name: #Nico Hochkurz double decoction
Step: Rest at 145 ˚F 20
Step: Pull decoction, boil, add back raising mash to 160 ˚F 50
Step: Rest at 160 ˚F 10
Step: Pull decoction, boil, add back raising mash to 167 ˚F 40
Step: Rest at 167 ˚F 5

3 thumbs up!

Recipe looks good. I need to dabble into that Bo Dark Malt. there is some good info on Czech Lagers if you look up the 2015 AHA conference seminars on the AHA site.

Ah, good call. I've been using RO water for a while now. It's so nice to be able to build up your water how you want it.

Brew day is on! And smoking a brisket, off to a great early morning start.

Damn, that sounds awesome.

How'd it turn out?