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Mexican Jalapeno Lager

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 70 min
Batch Size: 130 liters (fermentor volume)
Pre Boil Size: 155.59 liters
Post Boil Size: 143.45 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Dunning
Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Monday March 17th 2025
1.043
1.008
4.6%
25.0
2.6
5.8
146.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 kg Canada Malting - SUPERIOR PILSEN MALT19 kg SUPERIOR PILSEN MALT $ 2.32 / kg
$ 44.08 		37.2 1.5 75.4%
5 kg Flaked Corn5 kg Flaked Corn $ 7.05 / kg
$ 35.25 		40 0.5 19.8%
1.20 kg Weyermann - Vienna Malt1.2 kg Vienna Malt $ 7.20 / kg
$ 8.64 		37 3.5 4.8%
25.20 kg / $ 87.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
205 g Hallertau Tradition (Germany)205 g Hallertau Tradition (Germany) Hops $ 0.05 / g
$ 10.25 		Pellet 6.1 Boil 10 min 9.73 30.1%
205 g Tettnanger205 g Tettnanger Hops $ 0.08 / g
$ 16.40 		Pellet 4.5 Boil 10 min 7.18 30.1%
270 g Northern Brewer270 g Northern Brewer Hops Pellet 7.8 Whirlpool 0 min 8.1 39.7%
680 g / $ 26.65
 
Other Ingredients
Amount Name Cost Type Use Time
40 qt jalapeno $ 0.38 / each
$ 15.20 		Water Agt Secondary 5 days
$ 15.20
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
$ 2.83 / each
$ 16.98
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 488 B cells required
$ 16.98 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Westmount Filtered
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
75 L Rest Strike 56 °C 56 °C 45 min
increase Steeping 56 °C 62 °C --
Rest Steeping 62 °C 62 °C 15 min
Increase Steeping 62 °C 68 °C --
Steeping 68 °C 68 °C 15 min
Increase Steeping 68 °C 79 °C --
90 L Sparge 79 °C 79 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 140.05 L. Suggest reducing initial water volume to 45.4 L and adding 94.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 92.23 L. Suggest reducing strike water volume to 28.77 L and adding 46.83 L sparge/top-off. 75.6
Strike water volume at mash thickness of 3 L/kg 75.6
Mash volume with grains 92.2
Grain absorption losses -25.2
Remaining sparge water volume (equipment estimates 90.6 L) 106.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 140.1 L) 155.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -2.1
Post boil Volume (equipment estimates 131.4 L) 143.5
Hops absorption losses (whirlpool, hop stand) -1.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 142.1 L) 130
Total: 181.7  
Equipment Profile Used: System Default
 
Notes

Yeast dump from Japanese Rice Lager. Yeast re-use reduces total cost of yeast.

Jalapeños

25 jalapeno peppers crushed into a puree, soaked in Vodka, then added to secondary.

Fermentation
Primary - 11C until gravity is 1.022
Diacetyl Rest - Raise to 17C until gravity is 1.012.

Secondary - reduce to 2C. Harvest the yeast.
Introduce Jalapeños in a bag and test daily for heat.

Remove jalapeños. Attach spunding valve. May get some carbonation.
Added carbonation.





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  • Last Updated: 2025-07-21 19:58 UTC