Copy of Mexican Lager
Premium American Lager

 

Type: All Grain

 Date: 10/3/2010

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
4.00 lb Rice, Flaked (1.0 SRM) Grain 20.00 %
1.00 oz Magnum [10.00 %] (60 min) Hops 18.1 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Mexican Lager (White Labs #WLP940) [Starter 4000 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.87 % Actual Alcohol by Vol: 5.21 %
Bitterness: 18.1 IBU Calories: 220 cal/pint
Est Color: 3.5 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 20.00 lb
Sparge Water: 7.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 158.9 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 9.7 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 35.0 F Age for: 14.0 days
Storage Temperature: 35.0 F  
 

Notes
Used organic long grain rice instead of flaked rice. Did a cereal mash with 1 lb. of 2-row and the 4 lbs. of rice. Added that back in to the main mash that was resting at 131F which raised the temp to 150F.

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