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Amigo Mexican Lager

148 calories 15.2 g 16 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adapted from Kirk McHale of Pizza Port Brewing Co
Calories: 148 calories (Per 16oz)
Carbs: 15.2 g (Per 16oz)
Created: Saturday August 17th 2019
1.045
1.011
4.5%
8.0
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 45.9%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 20.4%
3.30 lb Briess - Brewers Yellow Corn Flakes3.3 lb Brewers Yellow Corn Flakes 34.5 0.8 33.7%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 60 min 7.26 50%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Whirlpool at 170 °F 15 min 0.79 50%
1 oz / $ 0.00
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 64 °F       CO2 Level: 2.8 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
4 gal Infusion -- 150 °F 60 min
2.5 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.01 g | 32.1 qt) 7.98 31.9  
Mash volume with grains (equipment estimates 8.8 g | 35.2 qt) 8.76 35  
Grain absorption losses -1.23 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.48 g | 21.9 qt) 5 20  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes
  • Cool to fermentation temperature of ~ 52 degrees F prior to pitch. Ferment for 7 days.
  • Let temp increase to 63 degrees over 1-2 days. Let ferment for 4 or more days.
  • Fine with gelatin or isinglass and bottle when fermentation is complete.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-17 22:37 UTC