Cerveza Lime Lager - Beer Recipe - Brewer's Friend

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Cerveza Lime Lager

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5.61 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 93% (brew house)
Source: Jonathan Miller
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Wednesday February 3rd 2016
1.060
1.014
6.0%
18.9
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 61.9%
2.25 lb Crisp Malting - Flaked Torrefied Maize2.25 lb Flaked Torrefied Maize 36.8 0.66 21.4%
1.75 lb American - Vienna1.75 lb Vienna 35 4 16.7%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Tettnang (4.5 AA)1 oz Yakima Chief Hops - German Tettnang (4.5 AA) Hops Pellet 4.5 Boil 60 min 14.76 25%
1 oz Yakima Chief Hops - Saaz (3.5 AA)1 oz Yakima Chief Hops - Saaz (3.5 AA) Hops Pellet 3.5 Boil 10 min 4.16 25%
1 oz BSG - Motueka (7 AA)1 oz BSG - Motueka (7 AA) Hops Pellet 7 Whirlpool at 180 °F 10 min 25%
1 oz BSG - Motueka (7 AA)1 oz BSG - Motueka (7 AA) Hops Pellet 7 Dry Hop 7 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5 oz.       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Miller Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.56 gal Mash Strike 160 °F 148 °F 60 min
Mash Out Temperature 148 °F 168 °F 10 min
5.17 gal Sparge Batch Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains (equipment estimates 4.35 g | 17.4 qt) 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.56 g | 22.2 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.7 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.61 22.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.43 1.7  
Going into fermentor 6 24  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes
  1. Mash all grains. Vorlauf
  2. Sparge and rest for 10 min. Vorlauf
  3. Boil Wort 90 min, hops 1, gypsum for 60 min.
  4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
  5. 10 min add hops 3 at 180 degF.
  6. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
  7. Ferment at 52°F till finished about 6 days.
  8. Raise to 60°F over 2 days for 2-3 days.
  9. Crash to 35 degF and lager for a month or two.

    Mash/Sparge Water Profiile:
    Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride
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  • Last Updated: 2021-04-09 21:09 UTC