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Ay, Caramba! Mexican Lager 2

Notice: Recipe was deleted by owner
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.82 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Brew Your Own - Gordon Strong
Hop Utilization: 99%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Friday May 26th 2023

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OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 19

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by Codewizard

OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 15

Japanese Rice Lager

by RxBeers

OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 21

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.2%

IBU (rager):

19.2

SRM (morey):

3.4

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	German - Pilsner3.5 lb Pilsner	38	1.6	34.1%
2 lb	US - Pale 2-Row2 lb Pale 2-Row	37	1.8	19.5%
2 lb	German - Vienna2 lb Vienna	37	4	19.5%
2.75 lb	Flaked Corn2.75 lb Flaked Corn	40	0.5	26.8%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops	Pellet	3.75	First Wort	0 min	7.06	21.1%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	45 min	10.2	39.5%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	1.9	39.5%
1.90 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.90 oz	Hallertau Mittelfruh (Pellet)		19.16	100.1%
1.90 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.84 gal	Strike	160 °F	149 °F	60 min
5.51 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 67 °F

Yeast

Imperial Yeast - L09 Que Bueno

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	47 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 372 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Camas Water Profile - Ward Labs

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Start with RO water. Treat water to hit mash pH of 5.2 - 5.3. Use calcium chloride for added calcium in lieu of gypsum. (Gordon suggests 1 tsp for mash water)

After fermentation is complete raise temp to 60 degrees over several days to finish beer out and provide a diacytel rest. Then transfer to secondary purged of oxygen and lager for 4-6 weeks.

Original recipe called for White Labs WLP940 Mexican Lager yeast.

Starter: 2.5 liter with 8.5z of DME creates 490b cells.

Last Updated and Sharing

Views

Brews

Public: Nope, Not Shared
Last Updated: 2023-05-28 16:11 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

Other Brewers Who Brewed This Recipe:

Tradition Brewing

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