The following beer recipe is featured in the September/October 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jason Green of Reno, NV, member of the Washoe Zephyr Zymurgists, won a gold medal in Category #3: European Amber Lager during the 2007 National Homebrew Competition Final Round in Denver, CO. Green’s European Amber Lager was chosen as the best among 117 final round entries in the category.
The following beer recipe is featured in the September/October 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jason Green of Reno, NV, member of the Washoe Zephyr Zymurgists, won a gold medal in Category #3: European Amber Lager during the 2007 National Homebrew Competition Final Round in Denver, CO. Green’s European Amber Lager was chosen as the best among 117 final round entries in the category.
Ingredients:
- 10.0 lb (4.88 kg) Belgian pale malt
- 1.5 lb (0.68 kg) TF Munich malt
- 0.75 lb (340 g) caramel Munich malt
- 0.25 oz (7 g) Horizon pellet hops, 12% a.a. (60 min)
- 1.0 oz (28 g) Hersbrucker pellet hops, 4% a.a. (30 min)
- 1.0 oz (28 g) Hallertauer pellet hops, 4% a.a. (15 min)
- White Labs WLP830 German lager yeast
Specifications:
Yield: 6 Gallons (22.7 L)
Original Gravity: 1.051
Final Gravity: 1.014
ABV: 4.86%
Directions:
- Mash grains at 152° F (67° C) for 60 minutes.
- Primary fermentation for 30 days at 52° F (11° C) in glass.
- Secondary fermentation for 180 days at 34° F (1° C) in steel.
- Forced CO2 to carbonate (2.5 vol).
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