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Red Oak Amber Lager Clone Recipe

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.

Red Oak Bavarian 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

1

Heat 2.5 gallons of water to 160°F and steep specialty grains in a mesh bag for 30 minutes.

2

Remove the grain bag and stir in the LME until fully dissolved.
3

Bring the wort to a rolling boil.
4

Add 1.5 oz Hallertau hops at the 60-minute mark.
5

Add 1 oz Hallertau hops and Irish Moss at the 15-minute mark.
6

Turn off the heat and cool wort to 68°F using an immersion chiller or an ice bath.
7

Transfer to a sanitized fermentation vessel and top up to 5.5 gallons with cold water.
8

Aerate the wort thoroughly, and pitch yeast once cooled to 60°F.
9

Seal 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: _______________  

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Nutrition Facts

0 servings

Serving size