First recipe design (amber lager): any thoughts?

[zonkman]

I imagine a nice toasty lager, slightly spicy, slightly floral, solid body, but well balanced by mid-level bitterness. I started with designing a czech lager, but couldn't resist adding rye. Couldn't choose between pilsner/vienna/munich, so did a bit of them all. I love too much. Any and all thoughts appreciated.

Here's what I'm thinking (5.5 gal):

GRAINS:
3lb pilsner
2lb vienna
2lb light Munich
1lb dark Munich
1lb malted rye
1lb flaked rye
8oz carabrown malt
2oz black malt

Single infusion mash at 154 degrees for 60 minutes.

HOPS:
1oz saaz at 45 minutes
0.5 oz Hallertau at 30 min
0.5 oz Hallertau at 15min

YEAST
Saflager 34/70

 

[deadwolfbones]

It will be beer!

For my first recipe I'd probably go simpler so you can have a better idea of what each malt is doing, but this certainly wouldn't taste bad.

 

[zonkman]

Maybe drop the (flaked or malted or both) rye?

 

[mongoose33]

Lots going on there.

I was fooled by your thread title: "Amber Lager."

It's not an amber; it's a Rye. And you'll get overtones of stoutiness with the brown malt and chocolate malt.

If that's what you're going for, then that's fine. But remember sometimes less is more.

 

[cubalz]

I would take out the all of the rye, carabrown and black malt. This is a style where less is more.

 

[zonkman]

Ok, I think I'm going to drop the rye. It is a favorite, but maybe best saved for the next brew. I'll up the pilsner by 1lb.

I'll scale down the carabrown to 4oz.

And I'll drop the black malt. I wanted the 2oz of black malt mostly for the color, and a hint of roast. Will it really be so significant as to impart stoutiness?

4lb pilsner
2lb vienna
2lb light Munich
1lb dark Munich
4oz Carabrown malt

Das ist ein Amber Lager, ja?

 

[zonkman]

Coming to the boil right now.... hmmm.... rich, toasty.

 

[Gravity]

Lots going on there.

I was fooled by your thread title: "Amber Lager."

It's not an amber; it's a Rye. And you'll get overtones of stoutiness with the brown malt and chocolate malt.

If that's what you're going for, then that's fine. But remember sometimes less is more.

+1

This beer is all over the place - really far from a lager; although still sounds tasty

I would go super simple and drop these:

2lb light Munich OR the 1lb dark Munich
1lb malted rye
1lb flaked rye
8oz carabrown malt
2oz black malt

You don't need any of that to make a really good amber lager; hops are on point