A step infusion mash is employed to mash the grains. Add 7.5 quarts (7.1 L) …More
European Amber Lager Beer RecipesLooking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from AHA-approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications books & more!
European amber lager is a category of malt-focused, cold-fermented beer styles. Both styles in this category showcase malt sweetness, with Oktoberfest being a bit bigger and maltier than Vienna lager. The prolonged, cold fermentation makes for very clean, easy-drinking European lagers.
Prepare a yeast starter 24 hours before pitching. Mash in at 153° F. (Optional: after the …More
We recommend mashing in the grain to a starch conversion temperature of 156° F or …More
Mash in at 129° F (54° C) for 5 minutes. Ramp to 150° F (63° C) …More
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F …More
Mash in at 158° F (70° C) and hold for 60 minutes. Pull a decoction; …More
To brew the Pickelhaube Märzen, mash in for a protein rest at 122°F (50°C) for …More
Mash at 152°F (67°C) for one hour. Primary fermentation for 14 days at 48°F (9°C). Secondary fermentation …More
To brew Gunnawanna ‘Toberfest, a step infusion mash is employed. Add 9 quarts (8.6 L) of …More
Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). …More
Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed …More
Water was 75% RO, 25% Plainfield Twp. tap water. Used a modified Hochkurz decoction mash. …More