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Bock-si-cana

259 calories 26.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.33 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Double Cross Mexican Lager as Base
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Saturday July 15th 2017
1.078
1.019
7.7%
18.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Vienna5.5 lb Vienna 35 4 47.8%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 17.4%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 26.1%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 60 min 18.57 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Gellatin Fining Secondary 8 days
 
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:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 571 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Publix Drinking
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal heat to 160, use immersion circulator Infusion -- 152 °F 60 min
1.5 gal Sparge -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.53 g | 30.1 qt) 4.13 16.5  
Mash volume with grains (equipment estimates 7.53 g | 30.1 qt) 4.73 18.9  
Grain absorption losses (steeping) -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.91 g | 27.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.33 21.3  
Going into fermentor 5.33 21.3  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.13 16.5
Equipment Profile Used: System Default
 
Notes
  • Pitched yeast into 52 degree starter (boiled 1/2 c DME w/ a little under 4 cups of water) and left in freezer for 18 hours at 52 degrees.

  • Cool wort to 55 degrees before pitching yeast. Ensure yeast is also cooled to 55 prior.

  • Primary fermentation for approx 1 week.

  • Raise temp to 62 for 2 days for diacetyl rest and rack to glass carboy.

  • Add gelatin dissolved in 3/4 cup of distilled water at 150 degrees.

  • Cold crash to 35 degrees and lager for 3-4 weeks.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-07-23 22:50 UTC