Amigo Mexican Lager - Beer Recipe - Brewer's Friend

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Amigo Mexican Lager

165 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 62% (brew house)
Source: White Labs/Pizza Port
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday July 16th 2019
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OG: 1.044 FG: 1.011 ABV: 4.4% IBU: 18

1.050
1.012
5.0%
17.6
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 lb American - Pale 2-Row2.15 lb Pale 2-Row 37 1.8 39.8%
1.25 lb American - Pale 6-Row1.25 lb Pale 6-Row 35 1.8 23.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 37%
5.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 60 min 17.62 33.3%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 0 min 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 88 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-
50 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 4 @159 strike Temperature -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.98 g | 19.9 qt) 4.68 18.7  
Mash volume with grains (equipment estimates 5.41 g | 21.7 qt) 5.11 20.4  
Grain absorption losses -0.68 -2.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.68 18.7
Equipment Profile Used: System Default
 
Notes

Ferment at 51-53 degrees F for 7 days, then let fermentation warm to 62-64 degrees F for 4-6 days for diacetyl rest, chill 5 degrees F a day until you reach desired lagering temperature (this beer was lagered for 6 weeks 31-32 degrees F). Fine with gelatin or isinglass to clarify, carbonate to 2.8 to 3.0. Serve at 38 degrees F with a lime.

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  • Public: Yup, Shared
  • Last Updated: 2019-07-16 18:05 UTC