Czech Amber Lager Made with Red Shed

Vital Statistics:

ABV: 4.7% SRM: 11.5 IBU: 26.6 OG: 1.050 FG: 1.014

Ingredients: 

Yeast: Escarpment Labs Czech Lager

Strike Water Temperature: 52.5°C

Water Profile: Pilsen, Czech

Mash Rest Temperature: 50°C

Mash pH: 5.4-5.5

Brewing Process with Single Decoction Mash:

Mash:

• Heat strike water to 52.5c 

• Adjust mash ph with appropriate acid to reach desired brewing target

• Add all malt strike water, hold for 35 minutes for protein rest

• Remove 7.1L of the mash into your kettle and heat to 68c for the 19L batch

• Remove 330L of the mash into your kettle and heat to 68c for the 10hL batch

• Return to mash/lauter tun and hold for 45 minutes for saccharification rest

• Confirm with iodine test

• Mash out at 76c, hold for 20 mins with vorlauf if possible

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.5.

Boil:

• Boil target volume of wort. Length 70 min

• Add Magnum at 60 min

• Add Saaz, Tettnang, Whirlfloc or Irish Moss at 10min

Cooling:

• Rapidly cool the wort with an ice bath or through a heat exchanger

• Add lightly diluted Yeast Lightening

Fermentation:

• Collect cooled wort into fermentation vessel

• Add oxygen through carb stone or by rapidly shaking volume

• Pitch Czech Lager yeast at 8c

• Step fermentation temp to 10c after gravity drops under 8P

• Allow beer to ferment until 5 days of same gravity reading

• Step the temperature down by 2 degrees until you reach 0c. 

• After reaching 0c count 4 weeks on the calendar and mark that as your packaging day. 

• Proceed to packaging in either canning, bottling or kegging

• Enjoy this beer at 2.6 volumes of CO2