Motueka Mexican Lager 
All Grain Recipe
Submitted By: Jackbflyin (Shared)
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| Brewer: Jack Wheeler | |
| Batch Size: 5.50 gal | Style: International Pale Lager ( 2A) |
| Boil Size: 8.09 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: Blichmann Engineering Pro Pilot 5 gal batch |
| Bitterness: 22.5 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: RIMS-HERMS Single Infusion, Light Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Fment with D-rest |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.80 gal |
Primo Purified Water |
Water |
1 |
| 2.07 g |
Calcium Chloride (Mash 70 min) |
Misc |
2 |
| 1.33 g |
Gypsum (Calcium Sulfate) (Mash 70 min) |
Misc |
3 |
| 1.20 g |
Epsom Salt (MgSO4) (Mash 70 min) |
Misc |
4 |
| 1.00 ml |
Lactic Acid (Mash 70 min) |
Misc |
5 |
| 0.21 g |
Salt (Mash 70 min) |
Misc |
6 |
| 3.00 oz |
Rice Hulls (Briess) (0.0 SRM) |
Adjunct |
7 |
| 5 lbs 10.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 2 lbs 12.00 oz |
Goldpils Vienna Malt (Briess) (3.5 SRM) |
Grain |
9 |
| 1 lbs 12.00 oz |
Corn, Flaked (1.3 SRM) |
Grain |
10 |
| 0.15 tsp |
Potassium Metabisulfite (Mash 0 min) |
Misc |
11 |
| 2.30 g |
Calcium Chloride (Sparge 30 min) |
Misc |
12 |
| 2.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
13 |
| 1.48 g |
Gypsum (Calcium Sulfate) (Sparge 30 min) |
Misc |
14 |
| 1.33 g |
Epsom Salt (MgSO4) (Sparge 30 min) |
Misc |
15 |
| 0.23 g |
Salt (Sparge 30 min) |
Misc |
16 |
| 0.85 oz |
Hallertauer Mittelfrueh [4.2%] - Boil 90 min |
Hops |
17 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 0.50 oz |
Tettnang [4.5%] - Boil 15 min |
Hops |
19 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
20 |
| 1.00 oz |
Motueka [4.7%] - Boil 5 min |
Hops |
21 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
22 |
| 1.00 oz |
Motueka [7.4%] - Dry Hop 3 days |
Hops |
23 |
Taste Notes
Day 3. 52% fermented.Citrus/lime/orange and corn and buiscuit flavor. Slight citrus aroma.
Day 4. Sulphur smell.
Day 15. Subtle lime and citrus flavor and aroma. Notes
Water: BruNWater- balanced yellow except changed Sulfate from 75 to 70 and Chloride from 60 to 65 possibly softening.
Untreated mash and sparge water pH 6.85. Initial mash pH 5.46- added 1ml lactic acid. 5.43. 5.42. Boil pH was 6.48 initially- added 2 ml lactic acid. Brought pH to 5.2. First time using Walmart Primo water which is higher pH than the Wegmans. Initial fermenter pH 5.2.
Day 3. 52% fermented. Nice flavor and aroma. Little sweet and dry.
Day 4. Dumped yeast. Sulphur smell strong. No diacetyl noticed after heating sample in microwave but still raised to D-rest temp 64. SG 1.012 (.002 away from final- should have raised temp a day earlier).
Day 5. SG 1.009 by hydrometer. Sulphur smell not as strong but clearly present. No diacetyl noticed.
Day 6. Dumped trub. Sulfur aroma decreaased but still present. Gassed with CO2 to try to de-gas hydrogen sulfide.
Day 7. Started reducing temp from D-rest.
Day 11. Dry hopped 1 oz Motouka. Gave a few co2 bursts- it settled in bottom viewer.
Day 12. Cold crashed.
Day 13. Added Biofine Clear.
Day 15. Sterilized/purged keg. Kegged with blue filter. Initial CO2 charge of 20 psi and stuck in fridge at 35 for lagering. FG hydrometer 1.009. Beer nice opaque straw yellow and cleared well. Flavor is nice with subtle corn, lime with slight lingering bitterness. Aroma is slight lime.This Recipe Has Not Been Rated
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