Mexican Cerveza - Beer Recipe - Brewer's Friend

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Mexican Cerveza

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 23.8 liters (fermentor volume)
Pre Boil Size: 31.2 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday June 27th 2023
1.046
1.007
5.0%
13.1
2.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg Rahr - North Star Pils3.63 kg North Star Pils 36.3 1.7 76.1%
0.23 kg Briess - Carapils Malt0.23 kg Carapils Malt 34.5 1.5 4.8%
0.91 kg Crisp Malting - Flaked Torrefied Maize0.91 kg Flaked Torrefied Maize 36.8 0.66 19.1%
4.77 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.10 g Galena7.1 g Galena Hops Pellet 13 Boil at 100 °C 60 min 10.91 50%
7.10 g Galena7.1 g Galena Hops Pellet 13 Boil at 100 °C 5 min 2.17 50%
14.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
7.09 g Citric acid Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1.78 g sodium metabisulfite Water Agt Mash 1 hr.
0.20 ml Fermcap S Water Agt Boil 93 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
11.1 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 408 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.85 bar       Temp: 3.3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71.8 9.1 0 100 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.85 L Strike 68 °C 67 °C 75 min
11.64 L Top Off 76 °C 76 °C 15 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 23.9
Mash volume with grains 27
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 14.2 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.4 L) 31.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.8 L) 24.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 23.8
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Starter Size (L) 3 Gravity 1.037 Growth Model and Aeration
Braukaiser - Stir Plate
DME Required: 295.6 g Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.37
Ending Cell Count: 524 billion cells
Resulting Pitch Rate: 1.97M cells / mL / °P
Starter meets desired pitching rate!
Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)
Add 1.78 grams SMB to mash water after pre-boil. (will add 43 ppm sulfate and 12 ppm sodium), salts adjusted to accommodate
Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F.

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  • Last Updated: 2024-06-30 21:21 UTC