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El Gabacho

142 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday May 28th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Crisp Malting - Finest Maris Otter5 lb Finest Maris Otter 36.8 2.4 54.1%
3 lb Flaked Maize3 lb Flaked Maize 37 1 32.4%
1 lb Weyermann - Pilsner1 lb Pilsner 36 1.5 10.8%
4 oz Weyermann - Munich Type I4 oz Munich Type I 38 6 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.63 66.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 5 min 2.72 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Lime Zest Flavor Boil 5 min.
1 oz Whirlfloc tablet Water Agt Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.79 psi       Temp: 68 °F       CO2 Level: 2 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
7.66 gal Strike 131 °F 131 °F 15 min
Steeping 131 °F 145 °F 30 min
Steeping 145 °F 158 °F 30 min
Sparge 158 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

Ferment at 56 degrees for 1 week then free rise to 70 degrees and hold until fermentation ends. Cold crash, then package.

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  • Public: Yup, Shared
  • Last Updated: 2026-05-28 18:59 UTC