Ay, Caramba! Mexican Lager - Beer Recipe - Brewer's Friend

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Ay, Caramba! Mexican Lager

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Brew Your Own - Gordon Strong
Hop Utilization: 99%
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday October 10th 2018
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1.048
1.010
5.0%
20.1
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Pilsner4.25 lb Pilsner 38 1.6 35.4%
2.25 lb US - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 18.8%
2.25 lb German - Vienna2.25 lb Vienna 37 4 18.8%
3.25 lb Flaked Corn3.25 lb Flaked Corn 40 0.5 27.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 4.5 First Wort 0 min 7.17 20.5%
0.80 oz Tettnanger0.8 oz Tettnanger Hops Pellet 4.5 Boil 45 min 11.05 41%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.93 38.5%
1.95 oz / $ 0.00
 
Yeast
Imperial Yeast - L09 Que Bueno
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
47 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
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
4.5 gal Strike 160 °F 149 °F 60 min
5 gal Sparge 185 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.45 g | 33.8 qt) 7.75 31  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.8 g | 23.2 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Start with RO water. Treat water to hit mash pH of 5.2 - 5.3. Use calcium chloride for added calcium in lieu of gypsum. (Gordon suggests 1 tsp for mash water)

After fermentation is complete raise temp to 60 degrees over several days to finish beer out and provide a diacytel rest. Then transfer to secondary purged of oxygen and lager for 4-6 weeks.

Original recipe called for White Labs WLP940 Mexican Lager yeast.

Starter: 2.5 liter with 8.5z of DME creates 490b cells.

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  • Last Updated: 2022-04-23 20:26 UTC