Mexican Lager - Beer Recipe - Brewer's Friend

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Mexican Lager

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday May 29th 2019
1.050
1.011
5.1%
32.9
15.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Vienna6 lb Vienna 37 4 56.5%
2 lb German - Pilsner2 lb Pilsner 38 1.6 18.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.4%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 9.4%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4.7%
2 oz Weyermann - US - Weyermann - German - Carafa II2 oz US - Weyermann - German - Carafa II 32 425 1.2%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.6 Boil 90 min 20.6 66.7%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.1 Boil 90 min 12.28 33.3%
3 oz / $ 0.00
 
Yeast
CellarScience - baja
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 50 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 10 32 26 20 154.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 148 °F 60 min
4.6 gal Batch Sparge -- 168 °F 20 min
Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.32 13.3  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 6.12 g | 24.5 qt) 4.76 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Chill wort to 50 before pitching yeast, oxygenate. Two day diacytel rest at 60.

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  • Last Updated: 2023-09-30 16:32 UTC