Brewer's Friend

Print

Mexican AI-eee Lager

153 calories 12.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Wednesday March 4th 2026
1.047
1.007
5.3%
10.1
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 70.3%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 21.6%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 5.4%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt 23 1.4 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops Pellet 2.5 Boil 60 min 8.45 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Boil 10 min 1.65 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
5.78 gal Strike 163 °F 149 °F 60 min
10.28 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.36 gal (57.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.36 gal (9.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.78 23.1  
Mash volume with grains 7.26 29  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 11.14 g | 44.6 qt) 10.28 41.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.36 g | 57.5 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

Pitch at 50°F (10°C), ferment for 10-14 days, then increase to 60°F (15°C) for a 2-day diacetyl rest. Lager at 34-38°F (1-3°C) for 3-4

Last Updated and Sharing
 
53
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-03-07 18:03 UTC