Pour-trero Chico

Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Saturday November 30th 2019

Shiner Bock Clone

by Hammock Street Homebrewery

OG: 1.044 FG: 1.007 ABV: 4.9% IBU: 15

02C1. International Dark Lager

by WAWooldridge

OG: 1.046 FG: 1.010 ABV: 4.8% IBU: 16

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

5.1%

IBU (tinseth):

15.2

SRM (morey):

14.9

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.60 lb	German - Vienna5.6 lb Vienna	37	4	49.9%
3 lb	United Kingdom - Pilsen3 lb Pilsen	36	1.8	26.7%
2 lb	Crisp Malting - Flaked Torrefied Maize2 lb Flaked Torrefied Maize	36.8	0.66	17.8%
5 oz	American - Caramel / Crystal 60L5 oz Caramel / Crystal 60L	34	60	2.8%
5 oz	American - Chocolate5 oz Chocolate	29	350	2.8%
11.22 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Barth-Haas - Mt. Hood0.5 oz Mt. Hood Hops	Pellet	5.5	Boil	60 min	7.83	33.3%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	5.55	33.3%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	10 min	1.81	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Barth-Haas - Mt. Hood (Pellet)	7.83	33.3%
0.50 oz	Domestic Hallertau (Pellet)	5.55	33.3%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	1.81	33.3%
1.50 oz / $ 0.00

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

In your kettle, heat 3 gallons (11 L) of water to 142 °F (61 °C), stir in grains and rest for 15 minutes at 131 °F (55 °C). Heat mash to 148 °F (64 °C) for a 30-minute rest then heat to 160 °F (71 °C) for a 15-minute rest. Heat to 170 °F (77 °C) and transfer to lauter tun. Collect about 5.5 gallons (21 L) of wort, add 1 gallon (3.8 L) of water and boil for 90 minutes, adding hops, Irish moss and yeast nutrients at times indicated in ingredient list. Cool wort to 56 °F (13 °C), transfer to fermenter and aerate. Pitch yeast from (cooled) yeast starter. Ferment at 56 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.

(adapted from Chris Colby, 2006)

Alternative yeast strains: Wyeast 2042 (Danish lager) or White labs WLP850

View Count: 279
Brew Count: 0
Last Updated: 2021-04-06 13:13 UTC

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