Earlier this month I won a silver medal for my first attempt at an International amber lager BJCP category 2b. I based my recipe off of some research and recipes that were attempting a Yeungling clone. While my recipe isn’t a clone it compares well in terms of style.
When I sent this off to competition I was pretty sure it would do well enough mid to high 30’s. It was a clean lager that hit a lot of the style guidelines although I feel like it needed a touch more caramel malt character to really shine. I am not likely to brew this one again anytime soon as I prefer a good Vienna Lager but if or when I do I would either bump the Crystal 77 up another .25 pound or go with a similar added amount of caravienne or caramunich. As it is I think the recipe is definitely medal worthy, it was given a 44 and 41 by it’s judges. It might even sneak out a medal as a vienna lager with its lighter caramel notes and clean fermentation.
Amber International Lager
O.G. 1.050 F.G 1.010
SRM 10.7 IBU: 23.5 (Tinseth)
Batch Size 5.75 gallons Brewhouse Efficiency 80%
5lb 2oz Pilsner (castle)
2lb 4oz Vienna
1lb 10oz Flaked Corn
12oz Crystal 77
1oz Black patent (added at mashout for color)
60m .5oz Magnum 12.3% aa
15m .25oz Hallertauer Mittelfreuh 2.4% aa
0m .25oz Hallertauer Mittelfrueh 2.4% aa
15m 1/2 tab whirfloc
15m 1/2 tsp Nutrient
Gelatin in keg.
Yeast 2.5L starter of WLP940 Mexican Lager
Pitched @ 46° set the controller to 48° for 4 days Let rise to 64° over a few days. Then I allow for a week long diacetyl rest before dropping 8° a day to 32°
Was brewed 3/4 and was delivered for judging 3/24
One Judge noted a need for more caramel malt and that the beer was low on carbonation (result of 3 week turnaround).
The other judge suggested more hops which I think would push it into the Vienna realm.