Mexican Style Lager 2024 - Beer Recipe - Brewer's Friend

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Mexican Style Lager 2024

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 23.8 liters (fermentor volume)
Pre Boil Size: 30.77 liters
Post Boil Size: 26.87 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday June 30th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg Viking - Munich Light0.4 kg Munich Light $ 2.50 / lb
$ 2.20 		36 6 8.3%
0.92 kg Crisp Malting - Flaked Torrefied Maize0.92 kg Flaked Torrefied Maize $ 2.24 / lb
$ 4.54 		36.8 0.66 19.1%
0.50 kg Rahr - Standard 6-Row0.5 kg Standard 6-Row $ 1.92 / lb
$ 2.12 		36.3 2.3 10.4%
2 kg Weyermann - Floor-Malted Bohemian Pilsner2 kg Floor-Malted Bohemian Pilsner $ 4.36 / kg
$ 8.72 		36.3 1.9 41.5%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt $ 1.85 / lb
$ 4.08 		37 3.5 20.7%
4.82 kg / $ 21.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Warrior10 g Warrior Hops Pellet 14.2 Boil at 100 °C 75 min 16.73 15%
13 g Yakima Valley Hops - NZ Motueka13 g NZ Motueka Hops $ 3.49 / oz
$ 1.60 		Pellet 4.9 Boil at 100 °C 5 min 1.43 19.5%
15.35 g Yakima Valley Hops - NZ Motueka15.35 g NZ Motueka Hops $ 3.49 / oz
$ 1.89 		Pellet 4.9 Whirlpool at 95 °C 10 min 1.2 23%
28.35 g Yakima Valley Hops - NZ Motueka28.35 g NZ Motueka Hops $ 3.49 / oz
$ 3.49 		Pellet 4.9 Dry Hop at 3 °C 7 days 42.5%
66.70 g / $ 6.98
 
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
CellarScience - Baja
Amount:
3 Each
Cost:
$ 4.99 / each
$ 14.97
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
10 - 14 °C
Starter:
No
Fermentation Temp:
11.1 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 408 B cells required
$ 14.97 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
24.1 L Strike 68 °C 67 °C 60 min
11.01 L Sparge 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 24.1
Mash volume with grains 27.3
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 12.7 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30.8
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.9 L) 26.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.8 L) 23.8
Total: 36.5  
Equipment Profile Used: System Default
 
Notes


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

Re-hydrate yeast before pitching.

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 30 days at 35 F.

Dry Hop for 7 days in keg prior to serving and/or bottling.

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  • Last Updated: 2024-07-10 00:31 UTC