We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Moretti Amber Lager

back to search Back to Search  Style Details 

Moretti Amber Lager

back to search Back to Search  Style Details 

Beer Style: Premium American Lager  (1C)
Recipe Type: extract
Yield: 5 US gallons

Premium American Lager


If anyone does this brew I would like to compare notes.


  • 3/4 pound, crystal malt
  • 3/4 pound, Munich malt
  • 6--1/2 pounds, Ireks Munich amber extract
  • 1--1/2 ounces, Cascade hops (60 minute boil)
  • 1 ounce, Hallertauer hops (steep 5 minutes)
  • Wyeast #2206 Bavarian
  • 1 teaspoon, gypsum
  • 1 teaspoon, Irish moss

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.022
Alcohol by Vol: 4.45%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.