Crafting a rich, full-bodied amber lager is always a rewarding process. To enhance malt complexity, I’m adjusting my approach by substituting part of the base malt with Munich II and incorporating Vienna malt. Mashing at 156°F is the key to achieving that fuller mouthfeel, which is perfect for this style. Previously, I primarily used Pilsner and Caramunich malts, but this new combination promises to elevate the beer’s character. During my professional brewing years, this style was always a favorite, and I’m excited to revisit it with these refinements.

Grain

• 5lb Pilsner
• 5lb Munich II
• 1lb Vienna
• 1lb Caramunich
• .25lb Melanoidin

Hops

• .75oz Magnum (11.9%) @ First Wort

Water

• 2ml Phosphoric Acid 85%
•   .16g Gypsum (mash)
•   .19g Calcium Chloride (mash)
•   .3g Baking Soda (mash)
•   .28g Gypsum (sparge)
•   .34g Calcium Chloride (sparge)
•   .54g Baking Soda (sparge)

Yeast

•  White Labs WLP802 Czech Budejovice

Mash

• Mash in with 4 gallons
• Steep at 156f
• Sparge 7.5 gallons at 170f

Boil

• .75oz Magnum (11.9%) @ First Wort

Fermentation

• 1L yeast starter
• Oxygenate with pure O2
• Fermented at 53f 1 week
• Diacetyl rest at 58f for 2 weeks
• Cold crash to 34f