Mexican Lager - Beer Recipe - Brewer's Friend

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Mexican Lager

153 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday April 26th 2021
1.050
1.012
5.0%
17.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg American - Pilsner0.9 kg Pilsner 37 1.8 18.1%
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 50.3%
1.46 kg Flaked Corn1.46 kg Flaked Corn 40 0.5 29.4%
113 g Munich Malt113 g Munich Malt 36.8 7.87 2.3%
4.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Galena14 g Galena Hops Pellet 13 Boil 60 min 14.28 21.9%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 5 min 2.74 78.1%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Escarpment Labs - Czech Lager
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.65 L -- 64 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 17.3
Mash volume with grains (equipment estimates 36 L) 20.6
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.7 L) 20.8
Total: 17.3  
Equipment Profile Used: System Default
 
Notes

You can go 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 (again, for clarity) and then package. Carbonate to an even two volumes of CO2 (if carbonation is too high, you could end up with a beer that’s too full in the mouth), and then store cold for at least six weeks.

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  • Last Updated: 2021-04-27 01:04 UTC