Amber Lager
Moderator: Post Moderators
Amber Lager
OK ... posting this for feedback. Lemme know whatcha think! (and testing my new copy of Beersmith)
Dan
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bighead Amber Lager
Brewer: Big Head Brewing
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.49 gal
Estimated OG: 1.061 SG
Estimated Color: 11.2 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 90.61 %
6.1 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.13 %
6.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.13 %
6.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.13 %
0.75 oz Tettnang [4.50 %] (45 min) Hops 10.5 IBU
0.75 oz Styrian Goldings [5.40 %] (30 min) Hops 10.5 IBU
0.75 oz Saaz [4.00 %] (15 min) Hops 5.0 IBU
1 Pkgs Southern German Lager (White Labs #WLP838)Yeast-Lager
Mash Schedule: Mash
Total Grain Weight: 12.14 lb
----------------------------
Mash
Step Time Name Description Step Temp
90 min Step Add 15.18 qt of water at 162.5 F 151.0 F l>
Dan
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bighead Amber Lager
Brewer: Big Head Brewing
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.49 gal
Estimated OG: 1.061 SG
Estimated Color: 11.2 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 90.61 %
6.1 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.13 %
6.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.13 %
6.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.13 %
0.75 oz Tettnang [4.50 %] (45 min) Hops 10.5 IBU
0.75 oz Styrian Goldings [5.40 %] (30 min) Hops 10.5 IBU
0.75 oz Saaz [4.00 %] (15 min) Hops 5.0 IBU
1 Pkgs Southern German Lager (White Labs #WLP838)Yeast-Lager
Mash Schedule: Mash
Total Grain Weight: 12.14 lb
----------------------------
Mash
Step Time Name Description Step Temp
90 min Step Add 15.18 qt of water at 162.5 F 151.0 F l>
I thought the BC Challenge Amber was an Ale and not a lager ... or am I just having chicken memory? Would that explain the Pils versus the 2-row?
This is a George Fix recipe (or something akin to anyway) ... for a Vienna / Amber lager ...
I agree with you John, C120 seems a bit much for the style but then again, it should improve / enhance the body, mouthfeel and head retention along with providing the amber color.
I'm tempted to give it a go just because of the reference to George Fix (and because I'm exploring lagers!).
Dan
This is a George Fix recipe (or something akin to anyway) ... for a Vienna / Amber lager ...
I agree with you John, C120 seems a bit much for the style but then again, it should improve / enhance the body, mouthfeel and head retention along with providing the amber color.
I'm tempted to give it a go just because of the reference to George Fix (and because I'm exploring lagers!).
Dan
- brew captain
- Posts: 1158
- Joined: Sat Oct 01, 2005 8:41 am
The recipe looks like it will give you all the graininess you want, but will be seriously missing out on the malty factor. I think you need a big dose of Munich or Vienna malts in this one (like 20%) and drop the darker crystals as your software indicates to keep the color in line with the style. That and/or consider starting your boil with the first runnings and continue to boil until you complete your sparge. Then boil for 60 minutes and hop as shown. That will create a lot of melanoidins which will fill in the maltiness and give you some great flavor/color. I would not mash in any higher than you show because you don't want too heavy a body (who does) and in fact I would go a bit lower (146'-148') if you add the Munich/Vienna malt.
Melanoidin malt or even some Aromatic could do if you don't have the Munich or Vienna...
Cheers!
Melanoidin malt or even some Aromatic could do if you don't have the Munich or Vienna...
Cheers!
Robert! Thanks for chiming in. So how is life with 5?
Let me see about a tweak or two ...
So even with a 90% Pils base, you think maltiness will be understated? Estimated IBUs are relatively low (26) so on balance, I would think that the base malt would be a bit more emphasized and the various crustal malts would provide some interesting flavor depth.
I like the suggestion of cooler mashing and starting the first running boiling. I didn't get it in the recipe (took the defaults) but I will probably boil for 90 minutes ... In the Zainashef/Palmer book they frequently suggest boiling AG for 90 minutes to reduce DMS. Would that also raise melanoidins?
Dan
Let me see about a tweak or two ...
So even with a 90% Pils base, you think maltiness will be understated? Estimated IBUs are relatively low (26) so on balance, I would think that the base malt would be a bit more emphasized and the various crustal malts would provide some interesting flavor depth.
I like the suggestion of cooler mashing and starting the first running boiling. I didn't get it in the recipe (took the defaults) but I will probably boil for 90 minutes ... In the Zainashef/Palmer book they frequently suggest boiling AG for 90 minutes to reduce DMS. Would that also raise melanoidins?
Dan
- BrewMasterBrad
- Pro Brewer
- Posts: 3326
- Joined: Thu Feb 09, 2006 12:31 pm
- Location: Skyland Ale Works, Corona, CA
- Contact:
I agree with Robert.
A Vienna should not be sweet and all the crystal malt will give just that. Use some Vienna or Munich instead. To get more color, you can use a touch of Carafa or other dark roasted malt (just enough for color, not flavor). See my Vienna recipe in the database. I am actually brewing one of these later this month.
When using Pilsner malt, I always boil for 90 minutes. It will boil off any DMS and you will develop more melanoidins and color. Robert's first running boil is a good idea, but it makes it difficult to dial in your OG and your final volume. If you are okay with some variation in your final product, then go for it.
By the way, I was on vacation otherwise I would have answered much sooner.
A Vienna should not be sweet and all the crystal malt will give just that. Use some Vienna or Munich instead. To get more color, you can use a touch of Carafa or other dark roasted malt (just enough for color, not flavor). See my Vienna recipe in the database. I am actually brewing one of these later this month.
When using Pilsner malt, I always boil for 90 minutes. It will boil off any DMS and you will develop more melanoidins and color. Robert's first running boil is a good idea, but it makes it difficult to dial in your OG and your final volume. If you are okay with some variation in your final product, then go for it.
By the way, I was on vacation otherwise I would have answered much sooner.
I saw a werewolf drinking a pina colada down at Trader Vic's
So I'm intrigued enough by the original recipe that I want to brew it as is
BUT
in keeping with the feedback, here is my first tweak attempt. I added some Munich, dropped the C120, lessened the other Crystal malts and added a touch of Carafa for color. I'm still a touch high on OG .. and I'll consider adding a bit more Munich at the expense of the Pils .. and may drop a touch more Pils to get the OG back into the style. Comments?
Ingredients:
------------
Amount Item Type % or IBU
9 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 85.39 %
1 lbs Munich Malt (9.0 SRM) Grain 8.99 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.25 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.25 %
2.0 oz Carafa I (337.0 SRM) Grain 1.12 %
0.75 oz Tettnang [4.50 %] (45 min) Hops 10.9 IBU
0.75 oz Styrian Goldings [5.40 %] (30 min) Hops 10.9 IBU
0.75 oz Saaz [4.00 %] (15 min) Hops 5.2 IBU
1 Pkgs Southern German Lager (White Labs #WLP838)Yeast-Lager
I checked out Brad's recipe ... big difference between this one and that one ... think I'll peruse some additional Vienna Recipes.
Dan
P.S. Here is a Palmer recipe for a Vienna: Note the Crystal schedule!!!
Cold But Not Baroque - Vienna Lager
Malts
7 lbs. of Pale LME
1/4 lb. of Crystal 30 Malt
1/4 lbs. of Crystal 80 Malt
1/4 lbs. of Crystal 120 Malt
3 oz of Black Patent Malt (added separately for last 15 minutes of steep)
Hops
1 oz Liberty (4%) at 45 minutes
2 oz Liberty (4%) at 30 minutes
1 oz Liberty (4%) at 15 minutes
Total IBUs 29
Yeast
Bohemian Lager (liquid)
Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).
Options
All-Grain
7.5 lbs. of 2 Row Lager Malt
1/4 lbs. of Crystal 30 Malt
1/4 lbs. of Crystal 80 Malt
1/4 lbs. of Crystal 120 Malt
3 oz of Black Patent Malt (at Mashout)
Mash Schedule - Multi-Rest Mash
Liquification 104°F 20 min
Beta Conversion 140°F 20 min
Alpha Conversion 158°F 40 min
BUT
in keeping with the feedback, here is my first tweak attempt. I added some Munich, dropped the C120, lessened the other Crystal malts and added a touch of Carafa for color. I'm still a touch high on OG .. and I'll consider adding a bit more Munich at the expense of the Pils .. and may drop a touch more Pils to get the OG back into the style. Comments?
Ingredients:
------------
Amount Item Type % or IBU
9 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 85.39 %
1 lbs Munich Malt (9.0 SRM) Grain 8.99 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.25 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.25 %
2.0 oz Carafa I (337.0 SRM) Grain 1.12 %
0.75 oz Tettnang [4.50 %] (45 min) Hops 10.9 IBU
0.75 oz Styrian Goldings [5.40 %] (30 min) Hops 10.9 IBU
0.75 oz Saaz [4.00 %] (15 min) Hops 5.2 IBU
1 Pkgs Southern German Lager (White Labs #WLP838)Yeast-Lager
I checked out Brad's recipe ... big difference between this one and that one ... think I'll peruse some additional Vienna Recipes.
Dan
P.S. Here is a Palmer recipe for a Vienna: Note the Crystal schedule!!!
Cold But Not Baroque - Vienna Lager
Malts
7 lbs. of Pale LME
1/4 lb. of Crystal 30 Malt
1/4 lbs. of Crystal 80 Malt
1/4 lbs. of Crystal 120 Malt
3 oz of Black Patent Malt (added separately for last 15 minutes of steep)
Hops
1 oz Liberty (4%) at 45 minutes
2 oz Liberty (4%) at 30 minutes
1 oz Liberty (4%) at 15 minutes
Total IBUs 29
Yeast
Bohemian Lager (liquid)
Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).
Options
All-Grain
7.5 lbs. of 2 Row Lager Malt
1/4 lbs. of Crystal 30 Malt
1/4 lbs. of Crystal 80 Malt
1/4 lbs. of Crystal 120 Malt
3 oz of Black Patent Malt (at Mashout)
Mash Schedule - Multi-Rest Mash
Liquification 104°F 20 min
Beta Conversion 140°F 20 min
Alpha Conversion 158°F 40 min
- BrewMasterBrad
- Pro Brewer
- Posts: 3326
- Joined: Thu Feb 09, 2006 12:31 pm
- Location: Skyland Ale Works, Corona, CA
- Contact: