Mex Lager 1.0 - Beer Recipe - Brewer's Friend

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Mex Lager 1.0

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.24 gallons
Post Boil Size: 5.69 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday February 18th 2023
1.053
1.014
5.1%
18.4
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 54.1%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 32.4%
1 lb Malteurop - 2 Row1 lb 2 Row 34.3 2.15 10.8%
4 oz Munich4 oz Munich 37 6 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Cluster0.5 oz Yakima Cluster Hops Pellet 7.3 Boil 45 min 12.92 33.3%
1 oz Motueka1 oz Motueka Hops Pellet 7.1 Boil 5 min 5.46 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 70 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Distilled Water
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
3.00625 gal Strike 161 °F 152 °F 60 min
4.46875 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.01 12  
Mash volume with grains 3.75 15  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.24 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.69 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.69 g | 22.8 qt) 5 20  
Total: 7.65 30.6
Equipment Profile Used: System Default
 
Notes

Fermentation Schedule:

  1. Pitch at 56°F. Hold it there for one week after the first signs of fermentation
  2. Let free-rise to about 70°F
  3. Cold crash when fermentation finishes to 44°F
  4. Package. Carbonate to two volumes of CO2
  5. Store cold for at least six weeks.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-02-18 16:51 UTC