Mexican Lager ala Bohemia version 2 - Beer Recipe - Brewer's Friend

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Mexican Lager ala Bohemia version 2

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 87% (brew house)
Source: William
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Monday October 31st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
300 g Weyermann - Vienna Malt300 g Vienna Malt 37 3.5 10%
2,000 g Weyermann - Pilsner2000 g Pilsner 36 1.5 66.7%
300 g Flaked Corn300 g Flaked Corn 40 0.5 10%
300 g Weyermann - Carahell300 g Carahell 34 10 10%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 3.3%
3,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Herkules4 g Herkules Hops $ 0.00 / g
$ 0.00 		Pellet 19.9 Boil 60 min 13.52 19%
17 g Saaz17 g Saaz Hops Pellet 3.5 Boil 15 min 5.01 81%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 73.2 g       Temp: 20 °C       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
12 liter mash
12.5 liters sparge

Well-balanced taste and light hop character with a crisp, clean finish. Modelo Especial is characterized by an orange blossom honey aroma with a hint of herb. Modelo Especial contains Water, Barley Malt, Non-malted Cereals and Hops.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains 12.9
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 18.6 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 64°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Boil for 90 min. Add hops according to schedule. Longer Boil due to DMS.

A lager fermentation consists of these 3 phases:

primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.

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  • Last Updated: 2024-09-07 16:56 UTC