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Spotted Tongue 2023 End Of Summer Amber
International Amber Lager • All Grain • 5.5 gal
Need something amber in the kegerator.
August 4, 2023 am 10:45am
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Ingredients (All Grain, 5.5 gal)
- 9 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .4 oz
Magnum - 12.2 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Hallertauer Mittelfrüher - 2.7 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Czech Saaz - 2.4 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Need something amber for the kegerator.
Style (BJCP)
Category: 2 - International Lager
Subcategory: B - International Amber Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 11.2 SRM | 6 - 14 | |
| Alcohol: | 5.1% ABV | 4.5% - 6% | |
| Bitterness: | 26.4 IBU | 8 - 25 | |
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