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JG Mexican Lager

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.1 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paul
Hop Utilization: 90%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday June 16th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Viking - Pilsner Zero Malt17 lb Pilsner Zero Malt $ 1.99 / lb
$ 33.83 		37 1.9 72.3%
4 lb Briess - Brewers Yellow Corn Flakes4 lb Brewers Yellow Corn Flakes $ 1.08 / lb
$ 4.32 		34.5 0.8 17%
2 lb Viking - Vienna2 lb Vienna $ 1.99 / lb
$ 3.98 		37 3.6 8.5%
0.50 lb Great Western - American Munich0.5 lb American Munich $ 3.99 / lb
$ 2.00 		35.4 7.94 2.1%
23.50 lbs / $ 44.13
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - Warrior0.6 oz Warrior Hops $ 1.99 / oz
$ 1.19 		Pellet 15.3 Boil 60 min 13.87 23.1%
1 oz Artisan - Perle1 oz Perle Hops $ 1.99 / oz
$ 1.99 		Pellet 5.4 Boil 20 min 4.94 38.5%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops $ 1.99 / oz
$ 1.99 		Pellet 2.1 Boil 5 min 0.63 38.5%
2.60 oz / $ 5.17
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Fermfed yeast nutrient $ 0.05 / g
$ 0.75 		Other Boil 10 min.
2 each Whirlfloc $ 0.05 / each
$ 0.10 		Water Agt Boil 10 min.
3.50 g Gypsum $ 0.75 / oz
$ 0.09 		Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.06 		Water Agt Mash 0 min.
5.50 g Gypsum $ 0.75 / oz
$ 0.15 		Water Agt Sparge 0 min.
3 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.06 		Water Agt Sparge 0 min.
$ 1.21
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
R.O. Water Hugoton Shop
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61.9 0 33 85.7 72.9 34.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.53 gal Strike 146 °F 146 °F 90 min
7.66 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.6 gal (54.39 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.6 gal (6.39 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.16 gal (48.65 qt). Suggest reducing strike water volume to 10.12 gal (40.48 qt) and adding 0.16 gal (0.65 qt) sparge/top-off. 10.28 41.1  
Strike water volume at mash thickness of 1.75 qt/lb 10.28 41.1  
Mash volume with grains 12.16 48.6  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 6.5 g | 26 qt) 8.01 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.6 g | 54.4 qt) 15.1 60.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 13.5 54  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.5 g | 54 qt) 12 48  
Total: 18.29 73.2
Equipment Profile Used: System Default
 
Notes

Ferm:
Day 0 - Pitch 48-50 F
Day 1-8, hold 50 F
at 1.020 SG, raise 2 F/day to 62F
Hold 62 F 2-3 days
Lower 3-4 F / day to 34 F
Hold 34 F for 4-6 weeks

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  • Last Updated: 2026-06-16 20:28 UTC