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Padre's DBP - Mexicali Blues Mexican Lager w/ Jalepeno - v2

Method: BIAB
Style: Vienna Lager
Boil Time: 75 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.97 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Padre
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Saturday August 2nd 2025

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.3%

IBU (tinseth):

21.1

SRM (morey):

12.3

Mash pH

5.4

Cost $

n/a

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Fermenting Now

Target 52°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	Avangard - Vienna2.25 lb Vienna	37.7	3.5	42.3%
1.90 lb	Weyermann - Barke Pilsner Malt1.9 lb Barke Pilsner Malt	37.03	1.75	35.7%
0.67 lb	Viking - Munich Dark Malt0.67 lb Munich Dark Malt	33	8.5	12.6%
2 oz	Briess - Caramel Malt - 60L2 oz Caramel Malt - 60L	35.4	60	2.3%
2 oz	Briess - Carapils Malt2 oz Carapils Malt	34.5	1.5	2.3%
3 oz	Bestmalz - BEST Acidulated3 oz BEST Acidulated	35.9	2.81	3.5%
1 oz	Briess - Midnight Wheat Malt1 oz Midnight Wheat Malt	25	550	1.2%
85.12 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Yakima Chief Hops - Hallertauer Magnum0.25 oz Hallertauer Magnum Hops	Pellet	12.5	Mash	0 min	4.68	16.7%
0.50 oz	Barth-Haas - Tettnang Tettnanger0.5 oz Tettnang Tettnanger Hops	Pellet	3.9	Boil	10 min	5.31	33.3%
0.25 oz	Artisan - Saaz (US)0.25 oz Saaz (US) Hops	Pellet	2.7	Boil	30 min	3.89	16.7%
0.50 oz	Artisan - Saaz (US)0.5 oz Saaz (US) Hops	Pellet	2.1	Boil	45 min	7.24	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Yakima Chief Hops - Hallertauer Magnum (Pellet)	4.68	16.7%
0.50 oz	Barth-Haas - Tettnang Tettnanger (Pellet)	5.31	33.3%
0.25 oz	Artisan - Saaz (US) (Pellet)	3.89	16.7%
0.50 oz	Artisan - Saaz (US) (Pellet)	7.24	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.98 gal	High Protease	Strike	138 °F	138 °F	10 min
	Beta	Temperature	145 °F	145 °F	20 min
	Alpha	Temperature	152 °F	152 °F	40 min
	Mash out	Temperature	168 °F	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2.25 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Magnesium Chloride	Water Agt	Mash	1 hr.
1 tsp	Irish Moss	Fining	Boil	10 min.
2 each	Jalapeno / 1 Each Purchase as Needed	Flavor	Secondary	0 min.
0.50 oz	Lemon Zest / 5 Ounces Purchase as Needed	Flavor	Secondary	5 days
0.50 oz	Lime Zest	Flavor	Secondary	5 days

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:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 43 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.1 psi Temp: 40 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Padre's - Amber Lager - Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	10	72	102	109	195
Mash Chemistry and Brewing Water Calculator

Notes

Recipe Notes

08/04/2025: Trying to get this beer closer to what a Vienna should be... removed half the 60L carapils. Upped the aciduated malt.
08/02/2025: Knocked rice back to 4 oz, added munich dark malt, removed the caramunich. Reduced the Vienna to 2.25... looking to play with the mash temperatures to impact attenuation.
08/02/2025: Removed a few mash steps - staying with 138F and 152f. I may add in a mid 140's step and push the 150's toward the middle.
07/06/2025: Pushed the rice to 8 oz and substitured the caramunch 1 for the caramel Munich 60.
To consider

Review mash schedule
---------------------------------------------------------
2/14/2024: 1 jalapeno chopped with seeds. On or before brew day, make a chile tincture by soaking the chopped jalapeño with its seeds in a small amount of vodka. This will extract flavor and heat while the beer ferments.
2/4/2024 - Moving to a step mash for this beer, 122, 147, 168 (may push that higher?). Need to keep the pH as close to 5.3 as possible... between 5.2 and 5.4 is the target. I will follow the same fermentation schedule as the Oktoberfest 2024.
10/29/2023: This is based on the Vienna Lager I did back in 2021. Chosen for the Dead Brewing Project bacause of my current interest in Mexican lagers (basically German Vienna or Munich beers). Mexican influences run through a number of songs in the Grateful Dead repertoire and while Mexicali Blues is but one song, it kinda defines what I want to do with this beer. I'd like a moderate to higher moderate impact by the jalepenos... a bit of bite, but the overall flavor, too.. Just want to dial the base grains in before we go beyond .

________________________
Brewing Notes

Mash

Boil

Fermentation
3/20/2024: This sucker is done! Kegging 3/21 then letting it sit for a bit to lager. Maybe another 2 weeks? Then packaging.
3/19/2024: Added 2 more jalepenos chopped with pith (no seeds) into the fermenter.
3/16/2024: Added 2 jalapenos chopped with pith for heat to the beer. Gravity is 1.008 and I do not expect it to drop further. Starting drop to 40F... set temp from 52F to 49*F. Will drop 4 degrees each day until 40.

Last Updated and Sharing

100

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Public: Yup, Shared
Last Updated: 2025-08-18 17:49 UTC

System Default

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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Padre's DBP - Mexicali Blues Mexican Lager w/ Jalepeno - v2

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