YS0005 Desert Oasis Mexican Amber Lager - Beer Recipe - Brewer's Friend

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YS0005 Desert Oasis Mexican Amber Lager

150 calories 13.8 g 16 oz
PB and Yorkshire
Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 75 min
Batch Size: 360 gallons (ending kettle volume)
Pre Boil Size: 385 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: PB and Yorkshire
Calories: 150 calories (Per 16oz)
Carbs: 13.8 g (Per 16oz)
Created: Wednesday September 21st 2022
1.046
1.009
4.8%
20.1
10.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 lb Weyermann - Barke Pilsner Malt275 lb Barke Pilsner Malt 37.03 1.75 45.8%
110 lb Weyermann - Barke Vienna110 lb Barke Vienna 36 3.4 18.3%
100 lb Flaked Corn100 lb Flaked Corn 40 0.5 16.7%
27.50 lb Weyermann - Carahell27.5 lb Carahell 34 10 4.6%
27.50 lb German - CaraMunich I27.5 lb CaraMunich I 34 39 4.6%
25 lb Corn Sugar - Dextrose25 lb Corn Sugar - Dextrose 42 0.5 4.2%
10 lb German - Carafa II10 lb Carafa II 32 425 1.7%
25 lb Rice Hulls25 lb Rice Hulls 0 0 4.2%
600 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 oz Tettnanger48 oz Tettnanger Hops Pellet 4.1 First Wort 90 min 12.73 54.5%
24 oz Spalter Select (Germany)24 oz Spalter Select (Germany) Hops Pellet 4.3 First Wort 90 min 6.68 27.3%
16 oz Spalter Select (Germany)16 oz Spalter Select (Germany) Hops Pellet 4.3 Whirlpool 30 min 0.72 18.2%
88 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
297.62 ml Phosphoric acid Water Agt Mash 1 hr.
50 ml Fermcap Other Boil 90 min.
50 g Yeastx-82 Other Boil 15 min.
50 g whirlfloc Fining Boil 15 min.
40 g ALDC Other Primary 0 min.
2 L Biofine Clear Fining Secondary 0 min.
70 g antiox-c Other Secondary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1.50 Kilograms
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 5454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.22 psi       Temp: 32 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Yorkshire Square Ward Labs Report May 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
strike water 215 gal @ 161 F (target mash temp is 150 F)
no salts in mash
300 ml 75% Phosphoric Acid in mash
sparge water ~270 gal @ 170 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
215.62 gal Strike 161 °F 150 °F 60 min
270 gal Sparge 170 °F 165 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 364.58 gal (1458.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 352.58 gal (1410.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 261.63 gal (1046.5 qt) 215.63 862.5  
Strike water volume at mash thickness of 1.5 qt/lb 215.63 862.5  
Mash volume with grains 261.63 1046.5  
Grain absorption losses -71.88 -287.5  
Remaining sparge water volume 239.55 958.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.95 7.8  
Pre boil volume (equipment estimates 364.58 g | 1458.3 qt) 385 1540  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -2.7 -10.8  
Post boil volume (equipment estimates 380.43 g | 1521.7 qt) 360 1440  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Estimated amount in fermentor 359.4 1437.6  
Total: 455.18 1820.7
Equipment Profile Used: System Default
 
Notes

20 bbl batch, split over 2 days

-add first wort hops and fermcap to BK at start of lauter run-off
-75 min boil for DMS reduction and carmelization
-whirlfloc and yeastx-82 15 min before end of boil
-add ALDC just before yeast pitch
-pitch 3x 500 g brix of W-34/70 when between 45 and 55 F
-Ferment at 50 F
-second turn/second day, knock out at 50 F (use CLT if needed)

-when 4 brix/plato from estimated FG, set controller for 70F and allow temp to rise for diacetyl rest
-when passes FG stability and diacetly test, crash to 40 F over a few days, 5 to 10 deg per day
-harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 2 weeks.

-carbonate to 2.6 volumes C02

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  • Last Updated: 2022-10-16 03:27 UTC