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Mexican Lager

Method: BIAB
Style: American Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Thursday March 25th 2021

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.5%

IBU (tinseth):

21.8

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Bohemian Pilsner2 lb Bohemian Pilsner	38	1.9	10.8%
6 lb	Flaked Corn6 lb Flaked Corn	40	0.5	32.4%
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	54.1%
0.50 lb	Munich0.5 lb Munich	37	6	2.7%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Leaf/Whole	10	Boil	60 min	17.02	33.3%
2 oz	Motueka2 oz Motueka Hops	Leaf/Whole	7	Boil	5 min	4.75	66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Centennial (Leaf/Whole)	17.02	33.3%
2 oz	Motueka (Leaf/Whole)	4.75	66.7%
3 oz / $ 0.00

Mash Guidelines

Description	Type	Start Temp	Target Temp	Time
First Rest	Infusion	--	145 °F	15 min
2nd Rest	Infusion	--	155 °F	30 min
Mash Out	Infusion	--	168 °F	15 min

Yeast

Wyeast - Czech Pils 2278

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med-High
Optimum Temp:	50 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 177 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	8	0	64	88	0
Start with RO water and build mineral profile 13 gallons mash water 5 grams gypsum 6.5 grams Calcium Chloride 4 grams Epsom Salt 5 oz aciduated malt to adjust mash acidity 5 gallons sparge water 1.9 grams gypsum 2.5 grams Calcium Chloride 1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator

Notes

Ferment a little bit warmer (to help ensure a robust and full attenuation) and 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 and then package.

Carbonate to an even two volumes of CO2, and then store cold for at least six weeks.

Last Updated and Sharing

298

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Brews

Public: Yup, Shared
Last Updated: 2021-04-09 19:38 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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