Brewing a Double-Decoction Mashed, Open-Fermented CZECH AMBER LAGER

Czech Amber Lager is one of the most underrated beer styles out there! A great alternative to Marzen Oktoberfest this time of year, this lager is toasty and nutty with a big noble hop punch, while still remaining extra drinkable due to its soft water profile. This brew leaned a little more into the traditional methods of making this beer, with a double decoction mash and open fermentation.

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Recipe on Brewfather: https://share.brewfather.app/ALVnPJRj8sSDX8

Recipe for 5 gallons (19 L) , your efficiency may vary:

“Pivo na Podzim”

6.0% ABV 34 IBU

10 lb Weyermann Floor-Malted Bohemian Pilsner (82.9%)
1 lb Weyermann Caramunich II (8.3%)
1 lb Weyermann Munich I (8.3%)
1 oz (28g) Weyermann Carafa Special III (0.5%)

Mash:
-131 F (55 C) for 10 min
-Pull 1/3 mash volume of thick mash for decoction
-Raise decoction to 150 F (65 C) and hold until protein rest complete
-148 F (64 C) for 30 min
-Raise decoction to boil and boil for 15 min or until the beta rest is complete
-Return decoction to mash tun
-158 F (70 C) for 30 min
-Pull second decoction with same volume and boil for 15 min or until alpha rest is complete
-Return decoction to mash tun
-170 F (77 C) for 15 min

Water (ppm): Ca: 18, Mg 0, Na 8, Cl 20, SO4 19, HCO3 16
Add to 8 gal (30 L) RO water: 1g CaCl2, 1g Gypsum (CaSO4)

60 min boil:
First Wort Hops – 1 oz Sterling (6.4% AA) (23 IBU)
30 min – Add 1 oz (28g) Saaz (2.2% AA) (5 IBU)
15 min – Add 1 oz (28g) Saaz (2.2% AA) (3 IBU)
10 min – Add 1 oz (28g) Saaz (2.2% AA) (2 IBU)
0 min – Add 1 oz (28g) Saaz (2.2% AA) (0 IBU)

OG: 1.058

Yeast: Wyeast 2278 Czech Pilsner

Ferment at 50 F (9 C) for 10-14 days, once 50% attenuated, raise gradually to 65 F (18 C), then package and lager for 1 month minimum.

FG: 1.012
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0:00 Intro and welcome
0:20 Beer description and approach
1:05 Recipe
9:29 Brew day (Including decoction mash process)
13:58 Fermentation plan
18:13 Fermentation follow-up
19:08 Lukr Side-Pull Pour and Tasting Notes
26:55 Potential Improvements
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