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BOC Mexican Lager II

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 96%
Calories: 161 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Tuesday December 9th 2025

Tennents

by Frankenheim

OG: 1.046 FG: 1.007 ABV: 5.1% IBU: 14

Land Shark Clone

by Customcovers

OG: 1.053 FG: 1.013 ABV: 5.2% IBU: 14

Original Gravity:

1.050

Final Gravity:

1.005

ABV (standard):

5.9%

IBU (tinseth):

12.6

SRM (morey):

3.4

Mash pH

5.3

Cost $

n/a

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Brew Log History

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

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Avangard - Pilsner6 lb Pilsner	37.3	1.7	60%
2 lb	Weyermann - Vienna Malt2 lb Vienna Malt	37	3.5	20%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	20%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Perle0.5 oz Perle Hops	Pellet	5.3	Boil	60 min	9.9	16.7%
1.50 oz	Tettnanger1.5 oz Tettnanger Hops	Pellet	2.4	Boil	5 min	2.68	50%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2.4	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley Hops - Perle (Pellet)	9.9	16.7%
2.50 oz	Tettnanger (Pellet)	2.68	83.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.25 gal	Strike	160 °F	148 °F	60 min
5.75 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Wyeast Yeast Nutrient	Other	Mash	10 min.
1 tsp	Irish Moss	Fining	Mash	0 min.
7.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
2.60 ml	Lactic acid	Water Agt	Mash	1 hr.
0.01 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

AEB - Fermolager W

Amount:	33 Grams	Cost:
Attenuation (avg):	87%	Flocculation:	High
Optimum Temp:	48.2 - 59 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

ACTUAL YEAST STRAIN AEB MUNICH HERITAGE

AROMA & FLAVOUR CHARACTERISTICS
FERMOLAGER Munich Heritage provides a clean and smooth mouthfeel while leaving a well-balanced malty backbone in the beer. Diacetyl levels are low as are esters, sulphurs and higher alcohols. This strain allows the brewer to bring out the noble hop character of German and other European hop varieties.

Brewing properties:
YEAST STRAIN: Saccharomyces pastorianus
ORIGIN OF YEAST STRAIN: Munich, Bavaria (Germany)
APPARENT ATTENUATION: 78 - 80% | Medium
FERMENTATION TEMPERATURE: 10 - 14°C | 50 - 57°F
FLOCCULATION: Medium - High
ALCOHOL TOLERANCE: 9 - 10% ABV
TOTAL ESTERS: Low
H2S (SULPHUR NOTES): Low
STA-1: Negative

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-27 21:38 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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BOC Mexican Lager II

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