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Mexican Light Lager

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.168 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday March 17th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row $ 0.72 / lb
$ 4.32 		37 1.8 63.2%
3 lb Flaked Corn3 lb Flaked Corn $ 2.89 / lb
$ 8.67 		40 0.5 31.6%
0.50 lb Munich Malt0.5 lb Munich Malt $ 0.82 / lb
$ 0.41 		36.8 7.87 5.3%
9.50 lbs / $ 13.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Wakatu0.5 oz Wakatu Hops $ 0.01 / oz
$ 0.01 		Pellet 7.5 Boil 60 min 15.31 33.3%
1 oz Wakatu1 oz Wakatu Hops $ 0.01 / oz
$ 0.01 		Pellet 7.5 Boil 5 min 6.1 66.7%
1.50 oz / $ 0.02
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 5.49 / each
$ 5.49
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 5.49 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.72 psi       Temp: 35 °F       CO2 Level: 2 Volumes
 
Target Water Profile
201502 Somerville MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 124 °F 124 °F 10 min
Infusion 144 °F 144 °F 30 min
Infusion 160 °F 160 °F 30 min
Infusion 168 °F 168 °F 10 min
1.5 gal Sparge 172 °F 172 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 0.82 g | 3.3 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 0.93 g | 3.7 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.06 g | 12.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Ferment for 7 days at 56F, then allow temp to rise to 70F for a diacetyl rest. Crash to 35F when fermentation is complete. Lager for 6 weeks or longer

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  • Last Updated: 2025-02-11 13:52 UTC