How To Brew Czech Amber Lager | Brewing with Distilled Water | Water Chemistry For Beer

How to brew Czech Amber Lager which combines a classic malty amber taste with a unique Czech hop bite. Brewing with distilled water and water chemistry are the topic of the day as Martin brews the beer using entirely distilled water.

RECIPE FOR 5 GALLONS:
4 lbs Pilsner; Floor Malted Bohemian
3 lbs Maris Otter
2 lbs Munich Type I
12.0 oz Caramel 80
8.0 oz Aromatic Malt
2.00 oz Saaz Pellets
1.00 oz Saaz Pellets
1.0 pkg Bohemian Lager (Wyeast Labs #2124)

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Created by: Martin Keen

[alexandreprestes]

I'm a brazilian homebreewer and you inspire me... tk u...

[johncspine]

Chevallier is a heritage malt that’s supposedly “Maris Otter turned up to eleven..” available at Northern brewer, probably others too. I have some but haven’t brewed w it yet. Step mashing is traditional w these lager styles and improves extraction, esp w a first quick protein rest, even if it’s just in the mid 130’s. Like I said elsewhere, Gordon Strong follows that same mash schedule of three rests and mashout. Can’t go wrong w that advice! TDS meters are just ball parking, like you say. The Zero pitchers are great for everyday drinking water, and come w a TDS meter.

[gnosov]

Hi. Great water comparison! As for me we should adjust water PH level in the prepared mash with grains. Not just plain water. Because grain makes it's own PH corrections. But I never add any chemicals to my beer - it's always great and I'm sure I drink absolutely clear product. Even for sterilization I use only pure spirit and hydrogen peroxide.

[TheWinkingPigBarBQ]

I was surprised to find out how much the charcoal RV filter removed, I knew it would remove the chlorine, I use that same filter myself and had no clue it was stripping that much of the dissolved solids out. This is the first of your videos I've seen and I enjoyed it.

[RedBandito]

Another great video Martin! I love that you normally mix in other aspects of Homebrewing with your recipe videos! I would love to see more from you on water chemistry, as it's a new issue I'm struggling with in improving my brewing since I moved to a location with very hard water and hace to use RO. I hope you see this on a years old video.

[BrentLangdon]

I enjoyed the water chemistry discussion and the TDS tests. I have done reading on Charcoal filters, and I just don't understand how they impact the water chemistry (other than removing chlorine and organic contaminants...my understanding is that many don't remove chloramine very well).

The way that I have learned water chemistry is that 1) use additions like Gypsum, and Calcium Chloride only to impact the flavor profile of the water and 2) use acid or baking soda additions only to impact the pH of the beer. Interesting to see that you add salts to tweak your pH.

[larmckenna]

Very simple and informative regarding water chemistry I am looking into developing my own recipes now and usually I buy bottled 5L waters from tesco but pH is definitely something I at least wish to measure and at some point control. Keep. Up the good work

[coreytaylor]

Cool test on the different waters. I've been using that same RV filter for a while. My ph is always in range and my beer is good!

[Mr.Batsu]

I've always seen the benefit of using distilled or RO water was knowing you have a consistent starting place for you to build your water profile from every time you brew. I've decided to have my city water run through a filter and then have that tested at Ward Labs so I know what my water chemistry is no. The trouble is that any time in the future the city can change that and I won't have a clue till I get my water tested again. I'm starting to look into RO as I know I'm way to lazy and forgetful to go out and get 8 gallons of distilled water every time I brew. :D

[rayw]

This would have to be the best homebrew series on YouTube at this point. I don’t know if you already have but a video on your brewing equipment would be good I’m new to this and got my self a robobrew but I am kicking myself now as I can weld and most days we are manufacturing food grade stainless equipment and your setup looks great because of its size quite compact. What size brews are you getting into the fermenter?

[tachyonist]

using a electrolysis gadget might give you an idea to determine whats in the water according to the color that appears. For instance iron gives a rusty color.

[drewmajor]

Thanks for the water chemistry lesson Martin! Very helpful

[jacoby]

Great video! Covered a lot of great information. Beer looks good too!

[jeremyomnet]

ive got a competition coming up and i picked this style, i picked similar malts, but base will be pilsen, with melanoidan, crystal 80, cara pils and acid malt, same hop schedule, hoping it turns out

[vitishko]

Thanks for great video.
What was a target water profile?

[theghostofsw]

So what was the ph of the distilled I just bought a 100L still for (among other things) this purpose, and I'm looking forward to saying goodbye to cloramine and unpredictable minerals, and hello to a perfectly balanced water profile. Any advice, or videos as to get the proper minerals back into solution? Thanks.

[paulschroeter]

Any pH meter or strips that are reliable for under $40? Oregon water is like 8.1 for pH

[grahambunton]

You missed out rainwater/snow and water from a dehumidifier.
How would they influence a beer???

[TheGavranatar]

'pH of the water' is totally irrelevant. it is the residual alkalinity and mineral content in the water you're interested in as that is what will impact mash pH. if you are using a website like EZ water or similar (written by people who know what they are talking about) you cant go wrong though. keep at it.

[oscarmiramontes]

I really like your videos. You mentioned you do not use sparge and use full volume on the mash stage. How do you set that using BeerSmith? And, is it true that you need more grain when you use no sparge? If so, how do you calculate it? Thanks and greetings from Mexico :)