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Mexican Lager - Dark Oscura

Method: All Grain
Style: International Dark Lager
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

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

30.1

SRM (morey):

17.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Tradition (Germany) (Pellet)		30.11	100%
4 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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

Recipe Photos

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-12-02 19:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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