Mexican Lager Corona - Beer Recipe - Brewer's Friend

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Mexican Lager Corona

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Self
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Monday December 18th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Extra Pale Premium Pilsner Malt4 kg Extra Pale Premium Pilsner Malt 38 1.5 94.1%
0.25 kg Crisp Malting - Flaked Torrefied Maize0.25 kg Flaked Torrefied Maize 36.8 0.66 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Blanc25 g Hallertau Blanc Hops Pellet 10 Boil 60 min 34.06 33.3%
25 g Hallertau Blanc25 g Hallertau Blanc Hops Pellet 10 Boil 0 min 33.3%
25 g sazz25 g sazz Hops Pellet 10 Boil 0 min 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.5
Mash volume with grains 18.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 16.5 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.8 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 20.8
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Total water require 30 Litres

  1. Heat 20 Litres to 67 degrees
  2. Add Grain , temp to 65 degrees
  3. Set timer to 60 min, after 60 mins raise temp to 75 degrees to 10 mins
  4. remove Grain and sparge with 10 litres of 70 degree water
  5. Raise temp to boil , skim as required
  6. Once boil is rolling begin Hops
  7. 25 Gm Hallertau Blanc Hops for 60 Mins ,set timer for 30 Mins
  8. 25 gm Hallertau Blanc hops for 30 Mins , settimer for 20 Mins
  9. 25 Gm Sazz Hops and whirlfloc tab add , set timer for 10 mins
  10. At completion, remove hop bags, Urn off
  11. Transfer to 20 Litre Cube fill and push air out, ensure cap seals well, allow to cool in cube for pasturisation.

  12. Ferment in sterile fermenter at 12 degrees for 12 days , then raise to 15 degrees for 2 days.
    Cold crash to 2 degrees for 4 days, transfer to keg , age for at least 7 days.
    Enjoy
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  • Last Updated: 2023-12-18 01:38 UTC