International Amber Lager
by the numbers
OG: 1.042-1.055
FG:1.008-1.014
SRM:7-14
IBU:8-25
ABV:4.6-6.0%
I know this will sound strange coming from me, but some people take beer styles way too seriously. They’re quite happy to invent fanciful backstories and imagine detailed histories based on whatever they currently encounter in the market. Some styles certainly do have long histories, but others are just a mechanism to describe a group of beers with similar tastes. The international amber lager style is an example of the latter.
In the 2015 Beer Judge Certification Program (BJCP) Style Guidelines, international amber lager is a style within the international lager category along with international pale lager and international dark lager. All three of these styles are similar in that they tend to be the premium mass-market lagers in most beer-producing countries of the world, and are heavily marketed and designed for broad appeal. They are loosely derived from the original Pilsner-style lagers, with color variations having additional malt flavors while retaining a broad appeal to most palates. Don’t expect to see a commercial beer labeled international amber lager, however.
The BJCP lists Capital Winter Skål, Schell’s Oktoberfest, Dos Equis, and Yuengling Lager as examples of this style. As you can tell by their names, many of these beers are described or commonly referred to as other styles. But simply because a brewery calls a product by a certain style doesn’t mean that it’s a good example of it. So consider what these examples have in common, and how they might differ from other traditional styles. That’s what helps bound the style — how these types of examples don’t fit into other styles.
This style was invented to describe certain types of beer that are mass-marketed industrial lagers that are darker than pale but paler than dark, yet don’t have the intensity of malt flavor of beers such as Vienna lager, Märzen, and Czech amber lager. They also have a more restrained bitterness, so don’t have the bite of a California common. The malts that give the beer color also tend to define the flavor profile, which has quite a bit of range.
If you look at the “style space” of beer styles — how beer styles are related based on color, flavor, bitterness, and alcohol level — you would see a gap without this style. Since there actually are commercial examples in this space, the style was created to allow homebrewers to enter this type of beer into competition without judges unfairly penalizing them for not being as intense in flavor or bitterness as other traditional amber lager styles.
Each country that makes this type of beer likely has its own history for the style. Individual examples could have developed as variants of the more traditional pale lagers, or they could represent local or indigenous styles that eventually became more generic-tasting and lost their unique character. The modern BJCP style makes no claims about historical lineage but does describe a type of beer with certain sensory characteristics. That is enough to make it a unique style for judging purposes.
Sensory Profile
International amber lagers are initially defined by their color; they don’t have to be strictly amber, but can range from amber-tinged gold up to reddish-copper. As with most lagers, they should have a bright clarity. The head is typically white to off-white. The lager character is the next aspect of the beer to consider. A clean fermentation profile is typical, along with full attenuation. The lager character should give it a smooth palate without rough flavors, and allow the malt flavors to come through cleanly. The bitterness level likewise does not interfere with the malt impression; the perceived bitterness can be low to medium. The combination of attenuation, malt flavors, and bitterness level should result in a beer that doesn’t seem overly sweet.
The malt that gives the beer color also gives the beer flavor and aroma, and this character is probably the one aspect most open to brewer interpretation. There are a wide range of malts that can give amber colors, but it’s typical to find caramel, toasty, nutty, biscuity, and similar flavors in these beers. I think caramel and/or toasty are the most common, but are not absolutely required. Roasty flavors are typically absent, as these are more often found in the darker versions.
The hop flavor and aroma is fairly low and should be unobtrusive, often with a floral or spicy character typical of noble-type hops. The hop bitterness is enough to make the beer not seem sweet, without making the beer bitter.
This style is an average strength beer, around 5% ABV, but can range a little higher. In stronger versions, the other flavors can be stronger as well, but a noticeable alcohol character is out of place.
The overall impression of the style is that of an easy-drinking, smooth lager with an interesting caramel or toast flavor, restrained bitterness, and a clean finish. It’s the kind of beer that goes well with everyday drinking, or as an accompaniment to most foods.
Brewing Ingredients and Methods
This style is fairly straight-forward from an ingredient and method standpoint, although the broad interpretation of the style allows for flexibility on the part of the brewer. I think the first thing to discuss is the malt selection, since that drives the flavor profile of the finished style. As an international lager, the base malts shouldn’t have a strong flavor profile. So I would steer away from using all German malts (Pilsner, Vienna, or Munich malts); that would make it taste too much like continental lagers such as helles, Vienna, or bock. American two-row or six-row can be used, although my preference is for the less grainy two-row. If you do use German malts, consider diluting the flavor by using American two-row or other equally neutral malts as part of the grist. I like blending base malts anyway, so that’s what I often do.
The style can be made as an all-malt beer, or it can use starchy adjuncts like corn and rice. If I was using strongly flavored German malts, I might use those adjuncts to cut the flavor. Similarly, I would also think about using them if using the higher-protein six-row malt. The form of corn and rice would drive how the mash schedule would work; using flaked grains would certainly simplify the mashing and allow a single infusion mash schedule.
The specialty malts will add the color and flavor to the beer, and so are the most important part of the grist. Most typically this will include some kind of mid-range crystal malt, but could also include biscuit/Victory® malt, or other toasty malts. A light touch of chocolate-type malts can add nuttiness and color, or a little bit of dark malt can provide the color adjustment. Be careful about using too much dark malt or you’ll pick up a roasted or burnt flavor that is unwanted. I prefer to use huskless dark malts for color adjustment to minimize the possibility of flavor pickup.
The beer is well-attenuated, so the mash schedule should be targeted towards attenuation. A step mash or a single infusion mash with a conversion temperature at the lower end of the range (maybe 149 to 151 °F/65 to 66 °C) would work. A step mash can help get higher attenuation, if desired, and may be worthwhile if no adjuncts are used. I would avoid higher mash temperatures as I don’t expect a big body or sweetness from this style.
Hopping is straight-forward with a single bitterness charge, keeping the beer balanced to slightly malty. A light flavor/aroma hop addition is optional at the brewer’s discretion. I would stick to noble-type hops to blend well with the malt and to not be overly intrusive. American hops that mimic noble characteristics work well, and are often fresher in homebrew shops. I would avoid citrusy, piney, dank, tropical, or other aggressive hop profiles.
There is no distinctive water characteristic in the finished beer style, so something that is light on minerals is best. If you need to add calcium for the mash chemistry, my preference is the more neutral-tasting calcium chloride.
Since this style is a lager, we obviously need to select a lager yeast. The style has a clean fermentation profile and a malty balance, so yeast strains that favor those finished characteristics are best. I like the clean to malty German lagers strains, such as W34/70 strain that is available in many forms from several producers. I like to use traditional German production techniques with fermentation temperatures around 50 °F (10 °C) followed by a lagering period near freezing. Avoid warmer fermentations that produce esters as you want a smooth, clean profile with minimal fermentation by-products.
Homebrew Example
I brewed the extract example of the recipe on page 29 for a holiday party for work and it was very well received. My local homebrew shop had Briess extracts, so that’s what I used in the recipe. Since I was already challenging some of my normal practices, I also decided to go with dry yeast on this batch.
Note that in the all-grain version, I’m calling for Pilsner and Munich malts but not necessarily the authentic German varieties. I think the US versions will work better for this recipe because the German malts have a richer flavor that might be too much in this beer. I could have changed the recipe to use flaked maize (maybe 20%) to dilute the flavor of those grains, but I thought I’d try the domestic varieties instead.
My goals in the recipe formulation was to shoot for something relatively balanced in bitterness, which puts it on the higher end of the range, while also keeping the alcohol level a little high (since it was made for a holiday party, after all). You can certainly lower both and still keep it in style. I didn’t want
it to be sweet, so I was looking for good attenuation and enough bitterness to balance the sweetness from the crystal malts.
The darker malts are mostly for color adjustment and depth of color, adding some reddish tones and giving a copper appearance. They can add a small amount of flavor, but I’m not really looking for roasted flavors to come out. Think more of flavors from a brown ale, with nutty-toasty malt flavors instead, with a caramel backbone. The estimated color is a little darker than the style guidelines state, but I’m mostly looking for a deeper hue (more reddish color) than something brownish. Amber with reddish-copper highlights is my goal.
The hops are fairly simple. Anything in the gentle noble vein works. I don’t really want an aggressive hop character in this beer, just something to balance the bitterness and complement the lager character of the beer without interfering with the malt impression.
I had the time to lager this one so I selected a traditional German method (1 week per degree Plato of original extract). I know some people have advocated rushing lagers through higher fermentation temperatures, but I haven’t liked how those have tasted so I advocate the traditional approach. If you want to finish the lagering faster, you can use the modern German approach of kräusening with actively fermenting wort rather than high temperatures and crash cooling. The goal of this isn’t full attenuation as much as it is to clean up the “green” flavors in the unconditioned beer.
One advantage for lazy brewers is that longer lagering schedule also tends to give you a naturally clear beer without additional fining. That was my experience with this batch, as I racked directly from the fermenter into a keg and force carbonated it. It poured clear even after transporting the keg.
There’s always some discussion around lagering, diacetyl rests, secondaries, and the like whenever I give a lager recipe. I think diacetyl rests are mostly unnecessary if you choose the right yeast strain, run a healthy fermentation, and lager properly. If you are in doubt, take a sample of your beer, warm it up, and see if you detect diacetyl. If you don’t, then why bother with a rest? I simply ran my fermentation at 50 °F (10 °C) until it finished and then moved it into a lagering fridge set at 32 °F (0 °C). In my experience, lagering needs to be at freezing to be most effective in producing a clean finished beer.
International Amber Lager
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 17 SRM = 16 ABV = 5.4%
Ingredients
4.5 lbs. (2 kg) US 2-row pale malt
4 lbs. (1.8 kg) Pilsner malt
1 lb. (454 g) Munich malt
12 oz. (340 g) UK crystal malt (45 °L)
4 oz. (113 g) chocolate malt
4 oz. (113 g) Weyermann Carared® malt
0.5 oz. (14 g) Weyermann Carafa® Special II malt
3.5 AAU Crystal hops (60 min.)
(1 oz./28 g at 3.5% alpha acids)
1.8 AAU Crystal hops (10 min.)
(0.5 oz./14 g at 3.5% alpha acids)
Fermentis Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash.
On brew day, mash in the 2-row, Pilsner, and Munich malts at 151 °F (66 °C) in 16 qts. (15 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F
(76 °C) to mashout. Add the remaining crystal and dark malts, and recirculate for 20 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. Chill to 50 °F (10 °C).
Oxygenate, then pitch the yeast. Ferment at 50 °F (10 °C) until fermentation is complete. Rack the beer and lager at 32 °F (0 °C) for 12 weeks. Fine with gelatin if necessary. Prime and bottle condition, or keg and force carbonate to 2.5 volumes.
International Amber Lager
(5 gallons/19 L, partial mash)
OG = 1.052 FG = 1.011
IBU = 17 SRM = 16 ABV = 5.4%
Ingredients
2 lbs. (0.91 kg) extra light dried malt extract
2 lbs. (0.91 kg) Pilsen light dried malt extract
1 lb. (454 g) Pilsner malt
1 lb. (454 g) Munich malt
12 oz. (340 g) UK crystal malt (45 °L)
4 oz. (113 g) chocolate malt
4 oz. (113 g) Weyermann Carared® malt
0.5 oz. (14 g) Weyermann Carafa® Special II malt
3.5 AAU Crystal hops (60 min.)
(1 oz./28 g at 3.5% alpha acids)
1.8 AAU Crystal hops (10 min.)
(0.5 oz./14 g at 3.5% alpha acids)
Fermentis Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed Pilsner and Munich malts in a muslin bag and submerge in 3 qts. (3 L) of water in order to stabilize mash temperate at 151 °F (66 °C) and hold this temperature for 45 minutes. Add 2 qts. (2 L) hot water and the remaining crystal and dark malts in a separate muslin bag. Steep for 20 minutes then remove both grain bags and place in a colander. Wash grains with 1 gallon (4 L) 168 °F (76 °C) water. Stir in the malt extracts and stir thoroughly to dissolve the extract completely.
Top off the kettle to 6 gallons (23 L) of wort. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. Keep an eye on the kettle and watch out for boil over. Chill to 50 °F (10 °C). Oxygenate, then pitch the yeast. Ferment at 50 °F (10 °C) until fermentation is complete. The remainder of this recipe is the same as the all-grain version.
International Amber Lager
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.011
IBU = 17 SRM = 16 ABV = 5.4%
Ingredients
2.4 lbs. (1.1 kg) golden light dried malt extract
2.2 lbs. (1 kg) Pilsner light dried malt extract
12 oz. (340 g) Munich liquid malt extract
12 oz. (340 g) UK crystal malt (45 °L)
4 oz. (113 g) chocolate malt
4 oz. (113 g) Weyermann Carared® malt
0.5 oz. (14 g) Weyermann Carafa® Special II malt
3.5 AAU Crystal hops (60 min.)
(1 oz./28 g at 3.5% alpha acids)
1.8 AAU Crystal hops (10 min.)
(0.5 oz./14 g at 3.5% alpha acids)
Fermentis Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).
Place the dark and crystal malts in a mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off.
Add all the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe.
The remainder of this recipe is the same as the all-grain version.
