Cerveza lomita 7/10/2020

Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Rives
Calories: 145 calories (Per )
Carbs: 15 g (Per )

Created Friday July 10th 2020

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.3%

IBU (tinseth):

14.4

SRM (morey):

3.1

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
50 lb	American - Pilsner50 lb Pilsner	37	1.8	29.4%
50 lb	Briess - Brewers Malt 2-Row50 lb Brewers Malt 2-Row	37	1.8	29.4%
50 lb	Flaked Corn50 lb Flaked Corn	40	0.5	29.4%
10 lb	American - Munich - Light 10L10 lb Munich - Light 10L	33	10	5.9%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	5.9%
170 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 oz	Magnum5 oz Magnum Hops	Pellet	11.2	First Wort	60 min	12.94	38.5%
4 oz	Saaz4 oz Saaz Hops	Pellet	3.5	Whirlpool	20 min	0.5	30.8%
4 oz	Motueka4 oz Motueka Hops	Pellet	7	Whirlpool	20 min	1	30.8%
13 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 oz	Magnum (Pellet)	12.94	38.5%
4 oz	Saaz (Pellet) 3.9999999908503 oz Saaz (Pellet) Hops	0.5	30.8%
4 oz	Motueka (Pellet)	1	30.8%
13 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60 gal	164 F target Strike Temp	Strike	--	152 °F	60 min
46.2 gal		Sparge	183 °F	170 °F	60 min
Starting Mash Thickness: 1.58 qt/lb Starting Grain Temp: 70 °F

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	2 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1524 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	4	0	55	75	0
70 gal strike water (60 gal above false bottom) at 164F 50 g gypsum in mash 30 g epsom salt in mash 50 g CaCl in mash 50 ml lactic acid in mash ~60 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

target pre-boil gravity 1.041
1 tbsp fermcap just before boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil
02 for 10 min at low flow rate (3L/min or less)
pitch 2 L WLP940 Mexican Lager into 6 bbl double batch at 55 F. Reduce to 50F after 12 hours. Use bunging valve at 1 bar.
after 1 week raise to 65F for diacetyl rest
when passes FG and diacetly test, crash to 40F, harvest yeast, and condition for 1 week. Then add biofine and crash to 32F for 1 week. Then keg.

Notes:
first batch gravity at knockout in FV was 1.046, pH = 5.25 in FV.
2nd batch 1.045 on refractometer, pH at knockout was 5.3

combined batch gravity via hydro was 11.0 brix or 1.044, pH = 5.37
did not add 02 since tank was empty. measured DO was 2.1 ppm.
pitch 2 L WLP940 at 52F

Gravity 5/25 6.8 brix. Set temp 58F

View Count: 148
Brew Count: 0
Last Updated: 2020-07-10 18:59 UTC

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