Mexican Lager

Brewer: Matt Hall
Batch Size: 5.50 gal	Style: International Pale Lager ( 2A)
Boil Size: 7.50 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Rocket Brewing EBIAB
Bitterness: 20.2 IBUs	Boil Time: 75 min
Est OG: 1.049 (12.1° P)	Mash Profile: Single Infusion, Light Body, 150 F
Est FG: 1.011 SG (2.7° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.50 gal	Garden Valley, Ca. Water	Water	1
4.70 g	Calcium Chloride (Mash 60 min)	Misc	2
1.90 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.90 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
3 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	5
2 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
2 lbs 4.00 oz	Corn - Yellow, Flaked (Briess) (1.3 SRM)	Grain	7
1 lbs 8.00 oz	Vienna Malt (3.5 SRM)	Grain	8
4.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	9
4.00 oz	Munich Malt - 10L (10.0 SRM)	Grain	10
0.25 oz	Sterling (2016 Pellet) [11.3%] - Boil 75 min	Hops	11
0.25 oz	Amarillo (Whole 2016) [9.1%] - Boil 30 min	Hops	12
0.50	Whirlfloc Tablet (Boil 10 min)	Misc	13
1.50 oz	Tettnang, U.S. (2016 Pellet) [4.2%] - Boil 5 min	Hops	14
2.0 pkgs	Mexican Lager (White Labs #WLP940)	Yeast	15

9:30- Mashed in. A little too thick of mash, started to stick. Added a couple handfuls of rice hulls and another 1/2 gal of water.

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