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01B1a. Mexican Lager

163 calories 19.6 g 12 oz
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 163 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created Monday August 21st 2017
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 64.9%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 32.4%
4 oz German - Munich Light4 oz Munich Light 37 6 2.7%
9.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 12.02 16.7%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 5 min 5.59 83.3%
1.20 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.55 qt Strike Water (Flaked Corn + 10% of Pilsner) Temperature 118 °F --
Beta-glucanase Rest Infusion 112 °F 15 min
9.8 qt Strike Water (Balance of Pilsner Malt) Temperature 133 °F --
Protein Rest Infusion 131 °F 15 min
Alpha-Amylase Rest (All Grain) Temperature 145 °F 35 min
Beta-Amylase Rest Temperature 158 °F 40 min
Mash Out Temperature 185 °F 20 min
18 qt Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
46.13 ml Phosphoric acid Water Agt Mash 1 hr.
7.26 ml Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Czech Pils 2278
1 Each
Attenuation (avg):
Optimum Temp:
50 - 58 °F
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Flaked Corn:
Cook by simmering them with twice their volume in water.
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122-131F (15 min)

Pilsner Malt:
Protein rest @ 122-131F (15 min)

Add White Labs Ultra Ferm - Glucoamylase - 10 mL at the Alpha-Amylast Rest. This will convert Dextrin sugars to Fermentable sugars. Mash out at 185 for at least 15 to completely denature. Will make final beer drier.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.

Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.

Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.

Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.

Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.

Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.

Characteristic Ingredients:
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.

Style Comparison:
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.

Vital Statistics:
OG: 1.040 – 1.050
FG: 1.004 – 1.010
ABV: 4.2 – 5.3%
IBUs: 8 – 18
SRM: 2 – 4

Commercial Examples:
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export

standard-strength, pale-color, bottom-fermented, lagered, north-America, traditional-style, pale-lager-family, balanced

Last Updated and Sharing
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  • Last Updated: 2019-10-28 21:24 UTC
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