Ulterior Motive Amber Lager
Brewed: 01/10/2016 Kegged: 02/06/2016
 You may remember that in 2013 the SheppyBrew Brewery made a big effort to make sure we had brewed at least one beer in all 23 categories of the 2008 Style Guidelines.
We accomplished that goal.
Then, the 2015 Style Guidelines came out and there were new styles to brew.
Early in 2016, we decided to check off a couple of categories, the first being Category 2. International Lager. Specifically, I decided to go with an International Amber Lager.
An International Amber Lager is a well-attenuated malty amber lager with with an interesting caramel or toast quality and restrained bitterness. It has a smooth, easily-drinkable lager character, often with an adjunct quality. It has low to moderate malt aroma and flavor which can be grainy, with a very low to moderate caramel-sweet to toasty-malty taste as well.
Think of it as a Vienna Lager Light.... sort of.
The Brew Master came up with a low alcohol, session recipe for a beer that should be enjoyable to drink when we want something simple.
The Brewery also had an Ulterior Motive when it comes to brewing this beer. In addition to getting a beer on tap, the batch is serving as a sort of yeast starter for another of the "new" 2015 Categories: "9. Strong European Beer".
We will be harvesting the yeast from "Ulterior Motive" and using it to provide a big healthy pitch for a Doppelbock.
For more information on this beer see Sheppy's Blog: Ulterior Motive.
| Ulterior Motive Amber Lager --- Batch 1 |
| Style |
|
International Amber Lager |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.044 SG |
|
Estimated FG |
|
1.009 SG |
| Recipe Bitterness |
|
19.2 IBUs (Rager) |
|
Alcohol by Volume |
|
4.6 % |
| BU : GU |
|
0.435 |
|
|
|
|
| Recipe Color |
|
9.6 SRM |
|
|
|
|
| Measured OG: |
|
1.045 |
|
Measured FG: |
|
1.008 |
| ADF: |
|
82% |
|
Measured ABV: |
|
4.8% | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 6 lbs 4.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
69.4 % |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
22.2 % |
| 10.0 oz |
Caravienne Malt (22.0 SRM) |
Grain |
4 |
6.9 % |
| 2.0 oz |
Blackprinz (500.0 SRM) |
Grain |
5 |
1.4 % |
| 0.250 oz |
Columbus (Tomahawk) [15.10 %] - First Wort 90.0 min |
Hop |
6 |
16.2 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
7 |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
8 |
- |
| 0.250 oz |
Columbus (Tomahawk) [15.10 %] - Boil 10.0 min |
Hop |
9 |
3.0 IBUs |
| 1.0 pkg |
German Bock Lager (White Labs #WLP833) [35.49 ml] |
Yeast |
10 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 11.25 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(2.15gal, 3.88gal) of 168.0 F water
Recipe Notes
4g gypsum in the
mash water. This should bring Denver water profile (as defined by BeerSmith)
to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Brew as directed from
recipe.
Cool wort to as close to 50 degrees as possible.
Ferment at 55 for
a week, let rise to high 60's for another week.
Keg carbonate.
Brewing Record
| Brew Date: |
|
1/10/2015 |
|
Strike Temp: |
|
160 |
| Mash Temps: |
|
150 - 145 |
| Pre-boil OG |
|
1.038 (1.036 SG) |
|
Pre-boil Vol |
|
8 (7.76 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
154 |
| Fermentation |
|
|
|
|
|
|
| Day 2: Only now real signs 55 |
| Day 6: Slowing down around 60 |
| Day ... |
|