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Muy Bueno Mexican Lager

Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Monday January 24th 2022

warm fermented nelson pilsen

by branodn

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 15

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.1%

IBU (tinseth):

16.4

SRM (morey):

4.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pilsner7 lb Pilsner	37	1.8	60.5%
5 oz	American - Pilsner5 oz Pilsner	37	1.8	2.7%
2 lb	American - Vienna2 lb Vienna	35	4	17.3%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	17.3%
4 oz	Munich4 oz Munich	37	6	2.2%
11.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 212 °F	60 min	13.69	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 212 °F	5 min	2.73	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		16.42	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Infusion	157 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 tsp	Gypsum	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 oz	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	53 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 23.72 psi 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
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-04-24 17:13 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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