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Mexican Lager

158 calories 16 carbs
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Brew Your Own - Gordon Strong
Calories: 158 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Wednesday October 10th 2018
1.048
1.011
4.8%
20.35
3.39
5.82
 
Fermentables
Amount Fermentable PPG °L Bill %
4.25 lb German - Pilsner4.25 lb Pilsner 38 1.6 35.4%
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 18.8%
2.25 lb German - Vienna2.25 lb Vienna 37 4 18.8%
3.25 lb Flaked Corn3.25 lb Flaked Corn 40 0.5 27.1%
12 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.4 oz Tettnanger0.4 oz Tettnanger Hops Pellet 4.5 First Wort   7.24 20.5%
0.8 oz Tettnanger0.8 oz Tettnanger Hops Pellet 4.5 Boil 45 min 11.16 41%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.94 38.5%
 
Mash Guidelines
Amount Description Type Temp Time
gal Infusion 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 440 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Remaining sparge water volume 5.63 22.5  
Grain absorption losses -1.5 -6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.38 33.5  
Boil off losses -1.88 -7.5  
Amount in kettle at end of boil 6.5 26  
Hops absorption losses -0.07 -0.3  
Estimated amount in fermentor 6.43 25.7  
Total: 10.13 40.5
 
Notes

Start with RO water. Treat water to hit mash pH of 5.2 - 5.4. 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.

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  • Last Updated: 2019-01-26 19:10 UTC