Cerveza lomita 7/10/2020 - Beer Recipe - Brewer's Friend

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Cerveza lomita 7/10/2020

145 calories 15 g 16 oz
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Beer Stats
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 16oz)
Carbs: 15 g (Per 16oz)
Created: Friday July 10th 2020
1.044
1.011
4.3%
14.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.44 gal (429.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 95.44 gal (381.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 80.75 gal (323 qt) 67.15 268.6  
Strike water volume at mash thickness of 1.58 qt/lb 67.15 268.6  
Mash volume with grains 80.75 323  
Grain absorption losses -21.25 -85  
Remaining sparge water volume 66.35 265.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 107.44 g | 429.8 qt) 112 448  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 109.56 g | 438.3 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 104.7 418.8  
Total: 133.5 534
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2020-07-10 18:59 UTC