Oscura Dark Mexican Lager - Beer Recipe - Brewer's Friend

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Oscura Dark Mexican Lager

153 calories 13.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 75 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Calories: 153 calories (Per 16oz)
Carbs: 13.2 g (Per 16oz)
Created: Monday October 14th 2024
1.047
1.008
5.1%
30.1
17.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Bestmalz - BEST Vienna11 lb BEST Vienna 37 3.8 76.2%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 13.9%
1 lb Bestmalz - BEST Munich Dark 1 lb BEST Munich Dark 36.23 11 6.9%
7 oz German - Carafa III7 oz Carafa III 32 535 3%
14.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 26.55 50%
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Whirlpool at 190 °F 5 min 3.56 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
5 tbsp Yeast Nutrient Other Mash 15 min.
2 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 619 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Gypsum (CaSO₄): 4.2 grams
Calcium Chloride (CaCl₂): 4.0 grams
Epsom Salt (MgSO₄): 2.7 grams
Baking Soda (NaHCO₃): 1.1 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 149 °F 164 °F 10 min
3 gal Sparge -- -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.32 25.3  
Mash volume with grains (equipment estimates 7.4 g | 29.6 qt) 7.47 29.9  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 5.69 g | 22.8 qt) 5.74 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.95 g | 39.8 qt) 10 40  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 8 32  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 8 32  
Total: 12.05 48.2
Equipment Profile Used: System Default
 
Notes

Target pH Levels:
Mash pH: 5.2 - 5.4
Boil pH: 5.1 - 5.3
Pre-Fermentation pH: 5.0 - 5.2
Ending (Post-Fermentation) pH: 4.2 - 4.6

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  • Last Updated: 2024-11-21 16:45 UTC