AG#37 Czech Amber Lager
Another Josh Weikert recipe, "It’ll be too dark at 18-19 SRM, but don’t sweat it." Well according to Brewer's Friend mine is about 18 SRM, but according to my eyes it's black like a porter or a stout! So, Czech Amber Lager or Czech Dark Lager, who knows..... I think it'll be tasty though.....
15L tap water, 1g CaCl, 0.5 Campden tablet, 5ml lactic acid 80%
900g Lager malt
900g Golden Promise
500g Munich
150g Dark Crystal
150g Melanoidin malt
150g Chocolate Rye malt
TOTAL 2.75kg
Mash:
Full-volume no-sparge, targeted 30 mins @ 68degC but actually did 70 mins @ 66degC.
My efficiency seems to have settled down lately to something consistent which is helpful in terms of planning recipes. However I'm still struggling to hit my mash temperatures - I have a suspicion that the 3kW heater tends to overshoot the set point but if I switch it down to 1.5kW for the last 10-15degC it levels off where I want it. The temperature probe is still a few degC out annoyingly, but I think a rule of thumb for me in the future is to try setting the Klarstein 1degC HIGHER than the desired mash temp when heating water - the error in the temperature probe and the cooling effect of the grain will hopefully cancel out and give me a measured mash temp exactly where I want it.
Boil 30 mins:
All leaf hops so used grain basket as hop spider
40g Saaz leaf hops 4.52% 30mins
20g Saaz leaf hops 4.52% 15mins
1/2 protofloc tablet 7mins
About 35 IBU's in total.
Chilled and left to settle for 2.5hrs while I bottled AG#34 Czech Pilsner. Once that was done I drained the crystal clear wort (well, dark brown, but still clear) at about 14degC onto the Wyeast 2278 yeast cake in the FV.
When I pitched the Czech Pils originally I had a lag time of around 60 hours, but this was bubbling away quite happily this morning.
OG = 1.049, should end up around 5.0-5.25% ABV I think, just depends how low Wyeast 2278 decides to go this time.
The wort tasted really interesting, but hard to describe - I'm not sure if this coming from the dark crystal, melanoidin or chocolate rye or a combination of all three. Excited now to see how the finished beer turns out