¡Híjolé! Mexican Lager

All Grain Recipe

Submitted By: dubbwelsh (Shared)
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Batch Size: 6.50 galStyle: International Pale Lager (2A)
Boil Size: 11.66 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: My Shit - 3V
Bitterness: 21.8 IBUsBoil Time: 105 min
Est OG: 1.043 (10.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.86 gal East Wenatchee Base Water 1
1 lbs Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3
8.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 4
8.00 oz Acid Malt (3.0 SRM) Grain 5
7 lbs Pilsner Malt (Rahr) (1.7 SRM) Grain 6
1.50 g Calcium Chloride (Mash 60 min) Misc 7
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
0.25 oz El Dorado [15.0%] - First Wort Hops 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz El Dorado [15.0%] - Steep 20 min Hops 12
1.0 pkgs Mexican Lager (Omega #OYL-113) Yeast 13
0.50 oz El Dorado [15.0%] - Dry Hop 3 days Hops 14
2.00 oz Motueka [7.0%] - Dry Hop 3 days Hops 15

Taste Notes

3/4 deadspace in mashtun. 1.5 gallon over in kettle.

Notes

Temp Profile: 50°F for 6 days, raise 5° every 12 hrs until 65°F and hold 8 days. Add gelatin, drop-hop. Drop as low as possible and blank airlock. Wait until clear (check after 3 days), keg. Leave alone at least 1 week. OG 1045. 5 days SG 1017.

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