Pekko Mexican Lager (1 ratings)

All Grain Recipe

Submitted By: glienhard (Shared)
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Brewer: Garry
Batch Size: 6.00 galStyle: International Pale Lager ( 2A)
Boil Size: 7.47 galStyle Guide: BJCP 2015
Color: 2.9 SRMEquipment: Brew Pot (7+gal) and Gott Cooler (10 Gal)
Bitterness: 18.9 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.17 gal Winter Creek Water 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Salt (Mash 60 min) Misc 3
7 lbs 4.00 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 4
1 lbs 8.00 oz Polenta (corn) (1.3 SRM) Grain 5
12.00 oz Acidulated (BestMälz) (1.5 SRM) Grain 6
8.00 oz Carapils (Briess) (1.5 SRM) Grain 7
0.25 oz Pekko [15.6%] - Boil 50 min Hops 8
0.25 oz Pekko [15.6%] - Boil 15 min Hops 9
1.0 pkgs Que Bueno (Imperial Yeast #L09) Yeast 10

Taste Notes

Takes Que Bueno about 3-4 weeks to fall out of the beer once it is crashed.

Notes

Cook polenta classic ratio is 1 part polenta to 4 parts water Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. 8.5lb of grain to be mashed at 148F Add 1.5lb of polenta and raise mash to 158F Sparge as normal

Ratings

by glienhard

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