Pour-trero Chico - Beer Recipe - Brewer's Friend

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Pour-trero Chico

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Saturday November 30th 2019
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OG: 1.044 FG: 1.007 ABV: 4.9% IBU: 15

1.052
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb German - Vienna5.6 lb Vienna 37 4 49.9%
3 lb United Kingdom - Pilsen3 lb Pilsen 36 1.8 26.7%
2 lb Crisp Malting - Flaked Torrefied Maize2 lb Flaked Torrefied Maize 36.8 0.66 17.8%
5 oz American - Caramel / Crystal 60L5 oz Caramel / Crystal 60L 34 60 2.8%
5 oz American - Chocolate5 oz Chocolate 29 350 2.8%
11.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Mt. Hood0.5 oz Mt. Hood Hops Pellet 5.5 Boil 60 min 7.83 33.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 5.55 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.81 33.3%
1.50 oz / $ 0.00
 
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:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.21 16.8  
Mash volume with grains (equipment estimates 2.11 g | 8.4 qt) 5.11 20.4  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 1.5 g | 6 qt) 1.44 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
Total: 5.65 22.6
Equipment Profile Used: System Default
 
Notes

In your kettle, heat 3 gallons (11 L) of water to 142 °F (61 °C), stir in grains and rest for 15 minutes at 131 °F (55 °C). Heat mash to 148 °F (64 °C) for a 30-minute rest then heat to 160 °F (71 °C) for a 15-minute rest. Heat to 170 °F (77 °C) and transfer to lauter tun. Collect about 5.5 gallons (21 L) of wort, add 1 gallon (3.8 L) of water and boil for 90 minutes, adding hops, Irish moss and yeast nutrients at times indicated in ingredient list. Cool wort to 56 °F (13 °C), transfer to fermenter and aerate. Pitch yeast from (cooled) yeast starter. Ferment at 56 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.

(adapted from Chris Colby, 2006)

Alternative yeast strains: Wyeast 2042 (Danish lager) or White labs WLP850

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  • Last Updated: 2021-04-06 13:13 UTC