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Mexican Lager

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 246 calories (Per 0.5L)
Carbs: 24.2 g (Per 0.5L)

Created: Tuesday March 9th 2021

New Zealand Pilsner

by willlahey

OG: 1.049 FG: 1.007 ABV: 5.5% IBU: 32

Gladfield NZ Pils

by bhive01

OG: 1.046 FG: 1.007 ABV: 5.1% IBU: 35

Mexican Lager

by Isomerization

OG: 1.046 FG: 1.012 ABV: 4.5% IBU: 26

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

31.0

SRM (morey):

3.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Floor-Malted Bohemian Pilsner6 lb Floor-Malted Bohemian Pilsner	38	1.8	60%
3 lb	Flaked Corn3 lb Flaked Corn	40	0.5	30%
1 lb	German - Vienna1 lb Vienna	37	4	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Motueka0.5 oz Motueka Hops	Pellet	7	Boil	55 min	12.71	45.5%
0.60 oz	Perle0.6 oz Perle Hops	Pellet	8.2	Boil	60 min	18.27	54.5%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Motueka (Pellet)	12.71	45.5%
0.60 oz	Perle (Pellet)	18.27	54.5%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3 gal	Infusion	152 °F	152 °F	60 min
5 gal	Batch Sparge	171 °F	171 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc tablet	Fining	Boil	50 min.
12 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
12 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	0 min.

Yeast

Escarpment Labs - Mexican Lager

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	50 - 57.2 °F	Starter:	No
Fermentation Temp:	57.2 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 409 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.5 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

start at 56°F (13°C). Hold it there for one week after the first signs of fermentation, then let it free-rise to about 70°F (21°C). When fermentation is finished, cold crash (again, for clarity) and then package. Carbonate to an even two volumes of CO2 (if carbonation is too high, you could end up with a beer that’s too full in the mouth), and then store cold for at least six weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-03-16 21:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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