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Czech Amber Lager

ABV: 5.6%

IBU: 35

SRM: 14

OG: 1.058 (14.2°P)

FG: 1.014 (3.5°P)

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gold medal

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

David Towles of Amarillo, Texas, a member of Amarillo High Plains Drafters (AHPD), won a gold medal in Category 6: Amber European Beer in the 2026 National Homebrew Competition Final Round. Towles’ beer earned gold out of 125 entries.  

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Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

David Towles of Amarillo, Texas, a member of Amarillo High Plains Drafters (AHPD), won a gold medal in Category 6: Amber European Beer in the 2026 National Homebrew Competition Final Round. Towles’ beer earned gold out of 125 entries.  

Ingredients:

MALTS & ADJUNCTS 

6 lb. (2.72 kg) Weyermann Barke Pilsner Malt 

3 lb. (1.36 kg) Vienna malt 

2 lb. (0.91 kg) light Munich malt 

12 oz. (340 g) Caramunich I 

8 oz. (227 g) Caramunich III 

8 oz. (227 g) melanoidin malt 

1 oz. (28 g) Weyermann Carafa Special II 

HOPS 

1 oz. (28 g) Saaz, 2.6% a.a. @ 60 min 

0.66 oz. (19 g) Sterling, 11% a.a. @ 60 min 

1 oz. (28 g) Saaz, 2.6% a.a. @ 15 min 

1 oz. (28 g) Saaz, 2.6% a.a. @ 0 min 

YEAST 

3 L starter   Wyeast 2278 Czech Pils 

WATER 

Ca 56 ppm, Mg 0 ppm, Na 8 ppm, Cl 56 ppm, SO4 61 ppm, HCO3 16 ppm 

Specifications:

Yield: 5.5 U.S. gal. (20.8 L)

Original Gravity: 1.058 (14.2°P)

Final Gravity: 1.014 (3.5°P)

ABV: 5.6%

IBU: 35

SRM: 14

Efficiency: 68%

Directions:

I wanted this Czech Amber to showcase rich Maillard character with noticeable caramel flavors.

Mash in at 145°F (63°C) and hold for 30 minutes. Pull a first decoction of 1/3 of the mash and boil for 20 minutes, then add back to the main mash to raise the temperature to 158°F (70°C). Hold at 158°F (70°C) for 15 minutes. Pull a second decoction of 1/3 of the mash and boil for 20 minutes, then add back to the main mash to raise the temperature to 165°F (74°C) for a 10-minute mashout. Boil for 90 minutes.  

Ferment at 50°F (10°C) under pressure. When the gravity hits approximately 1.020, slowly increase the temperature to 64°F (18°C) to allow the beer to finish and perform a diacetyl rest. Hold for several days until the final gravity is reached. Cold-condition and lager for 14 days. Transfer to keg and force-carbonate to 2.4 volumes of CO2. 

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