Barrell Aged Golden Perro Mexican Lager - Beer Recipe - Brewer's Friend

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Barrell Aged Golden Perro Mexican Lager

178 calories 18.1 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: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday June 9th 2022
1.054
1.013
5.4%
22.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 55.6%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 33.3%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 5.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil at 212 °F 60 min 13.96 25%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil at 212 °F 10 min 5.06 25%
1 oz Motueka1 oz Motueka Hops Pellet 7 Hop Stand at 170 °F 25 min 3.15 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
62 g Lime Zest Other Secondary 14 days
1 oz Soaked reposado mezcal chips Other Secondary 30 days
 
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:
46 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash Infusion 152 °F 148 °F 60 min
2.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains (equipment estimates 4.62 g | 18.5 qt) 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Ferment at 46° for one week, then let temp raise to room temp approx 75° for one week diacetyl rest. Then lager for 2-4 weeks at 45°.

OG taken at 73° 1.054 - pH @ 5.66
FG taken at 77° 1.014 - pH @ 4.35

Add 1oz mezcal soaked chips at lager stage. Test every week for additional chips.

Added 1oz more mezcal chips @ 3.5 weeks into lager after taste test.

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  • Last Updated: 2022-07-30 17:33 UTC