Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.054
Target FG 1.013
Est. ABV 5.4%
Bitterness 24 IBU
SRM 14
This Red Oak extract clone recipe offers a crisp, malty, and incredibly clean Bavarian-style amber lager that highlights rich caramel and toasted bread notes. It features Munich LME, Noble Hops, and a clean lager yeast to replicate the classic, smooth finish of a traditional German-style amber lager.
Fermentables
8 oz Caramunich II Specialty Grain (Steep at 155°F for 30 minutes for color and caramel sweetness)
2 oz Carafa Special II Specialty Grain (Steep for color adjustment without harsh roastiness)
6.60 lbs Munich Liquid Malt Extract (Base malt for deep malty character)
Hops Schedule
1.50 oz Hallertau Mittelfruh (4.5% AA) @ 60 min (Classic noble hop bitterness)
1 oz Hallertau Mittelfruh (4.5% AA) @ 15 min (Aroma addition)
Recommended Yeast
Wyeast 2206 Bavarian Lager – Produces a rich, malty finish. Temperature range is 48-58°.
Instructions
1Heat 2.5 gallons of water to 160°F and steep specialty grains in a mesh bag for 30 minutes.
2Remove the grain bag and stir in the LME until fully dissolved.
3Bring the wort to a rolling boil.
4Add 1.5 oz Hallertau hops at the 60-minute mark.
5Add 1 oz Hallertau hops and Irish Moss at the 15-minute mark.
6Turn off the heat and cool wort to 68°F using an immersion chiller or an ice bath.
7Transfer to a sanitized fermentation vessel and top up to 5.5 gallons with cold water.
8Aerate the wort thoroughly, and pitch yeast once cooled to 60°F.
9Seal the vessel and install an airlock.
Notes
Fermentation
Temperature: 50-55°F
Duration: 3 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering.
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity:________________ *ABV: _______________
_________________________________________________________________________________________
Ingredients
Fermentables
8 oz Caramunich II Specialty Grain (Steep at 155°F for 30 minutes for color and caramel sweetness)
2 oz Carafa Special II Specialty Grain (Steep for color adjustment without harsh roastiness)
6.60 lbs Munich Liquid Malt Extract (Base malt for deep malty character)
Hops Schedule
1.50 oz Hallertau Mittelfruh (4.5% AA) @ 60 min (Classic noble hop bitterness)
1 oz Hallertau Mittelfruh (4.5% AA) @ 15 min (Aroma addition)
Recommended Yeast
Wyeast 2206 Bavarian Lager – Produces a rich, malty finish. Temperature range is 48-58°.
Directions
Instructions
1Heat 2.5 gallons of water to 160°F and steep specialty grains in a mesh bag for 30 minutes.
2Remove the grain bag and stir in the LME until fully dissolved.
3Bring the wort to a rolling boil.
4Add 1.5 oz Hallertau hops at the 60-minute mark.
5Add 1 oz Hallertau hops and Irish Moss at the 15-minute mark.
6Turn off the heat and cool wort to 68°F using an immersion chiller or an ice bath.
7Transfer to a sanitized fermentation vessel and top up to 5.5 gallons with cold water.
8Aerate the wort thoroughly, and pitch yeast once cooled to 60°F.
9Seal the vessel and install an airlock.
Notes
Fermentation
Temperature: 50-55°F
Duration: 3 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering.
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity:________________ *ABV: _______________
_________________________________________________________________________________________
Red Oak Amber Lager Clone Recipe
