Mexican Lager - Beer Recipe - Brewer's Friend

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Mexican Lager

162 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday March 25th 2021
1.049
1.014
4.5%
21.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 10.8%
6 lb Flaked Corn6 lb Flaked Corn 40 0.5 32.4%
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 54.1%
0.50 lb Munich0.5 lb Munich 37 6 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 60 min 17.02 33.3%
2 oz Motueka2 oz Motueka Hops Leaf/Whole 7 Boil 5 min 4.75 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 64 88 0
Start with RO water and build mineral profile
13 gallons mash water
5 grams gypsum
6.5 grams Calcium Chloride
4 grams Epsom Salt

5 oz aciduated malt to adjust mash acidity

5 gallons sparge water
1.9 grams gypsum
2.5 grams Calcium Chloride
1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Infusion -- 145 °F 15 min
2nd Rest Infusion -- 155 °F 30 min
Mash Out Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.04 gal (72.17 qt). Suggest reducing initial strike volume to 10.52 gal (42.08 qt) and adding 6.04 gal (24.17 qt) sparge/top-off. 16.56 66.3  
Strike water volume (equipment estimates 15.93 g | 63.7 qt) 16.56 66.3  
Mash volume with grains (equipment estimates 17.41 g | 69.6 qt) 18.04 72.2  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 16.56 66.3
Equipment Profile Used: System Default
 
Notes

Ferment a little bit warmer (to help ensure a robust and full attenuation) and start at 56°F (13°C).

Hold it there for one week after the first signs of fermentation.

Then let it free-rise to about 70°F (21°C).

When fermentation is finished, cold crash and then package.

Carbonate to an even two volumes of CO2, and then store cold for at least six weeks.

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  • Last Updated: 2021-04-09 19:38 UTC