Super Magnifico Mexican Lager 8g - Solo v1 
All Grain Recipe
Submitted By: cdburg (Shared)
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| Brewer: Chris Burgess | |
| Batch Size: 8.00 gal | Style: Cream Ale ( 1C) |
| Boil Size: 9.50 gal | Style Guide: BJCP 2021 |
| Color: 2.8 SRM | Equipment: Spike 20 Gallon Solo 8g Batch |
| Bitterness: 15.2 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (10.9° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Lager, Single Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.50 gal |
Bru'n Water Yellow Bitter (Home RO) |
Water |
1 |
| 13.20 ml |
Phosphoric Acid 10% (Mash 60 min) |
Misc |
2 |
| 4.60 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 3.50 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 2.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
6 |
| 0.25 tsp |
Brewtan B (Mash 60 min) |
Misc |
7 |
| 10 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 3 lbs |
Corn - Yellow, Flaked (Briess) (1.3 SRM) |
Grain |
9 |
| 12.00 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
10 |
| 0.75 oz |
Motueka [10.0%] - Boil 60 min |
Hops |
11 |
| 0.25 tsp |
Brewtan B (Boil 15 min) |
Misc |
12 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
13 |
| 1.50 oz |
Motueka [10.0%] - Boil 5 min |
Hops |
14 |
| 2.30 ml |
Zinc Buddy (Primary 0 min) |
Misc |
15 |
| 1.00 ml |
ALDC (Primary 0 days) |
Misc |
16 |
| 3.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
17 |
| 17.00 ml |
Biofine Clear (Secondary 10 days) |
Misc |
18 |
Taste Notes
Beer is very clean and easy to drink. The Motueka does present as faint lime, though that may be more the power of suggestion.
Notes
**After adjusting equipment profile for 6,500 ft altitude, IBUs dropped from 35.5 to 15.2 (no whirlpool; started chilling at 0 minutes)**
Water:
Base water: Home RO; TDS meter reading = 7
**9.5 gallon preboil** Will boil off 1.5 gallons in 60 minutes; Preboil should be ~1.042 (was ~1.040)
Water
Using Yellow Balanced from Bru'N Water)
Water Salts: Gypsum: .18 grams per gallon, Calcium Chloride: .4 grams per gallon, Epsom Salt: .3 grams per gallon
Switched to all phosphoric acid for mash and boil pH adjustments to try to avoid twang I'm perceiving in some beers. Also not dropping kettle pH as much; likely no flame out acid needed.
Added phosphoric to mash water BEFORE salts.
pH
Targets:
Mash target 5.35
Boil start target (acid addition needed) 5.2
Flame out target (acid addition possibly needed) 5.1
Used a 148F single infusion mash for 80 minutes followed by a remp to a 168F mash out for 10 minutes
Mash: Aiming for 5.35 pH (5.38 estimated by Brun_Water). Tested 5 minutes after mash came to temp from sparge arm). pH = 5.37. Did not add any additional acid.
Pre-boil: 5.64 pH and 1.035; added 25 ml phosphoric = 5.2 pH
Post-boil: 5.13 pH; 1.045 OG; no additional acid added.
Knockout at 48F (cooled to ~70 in the kettle and the rest in the fermenter) and ferment at 50F.
Oxygen: 1 LPM for 1 minute (no oxygen is really needed for dry yeast, but will reduce lag time)
1/4: Passed VDK test. ~1.010; closed blowoff arm.
1/6: 1.009; pressure has built to ~8 PSI. Dropped from 50F to 48F. Will then drop 2F per day to 38F.
1/11: Reached 38F. Held.
1/14: Dropped yeast and trub (quite a lot). Added 17 ml Biofine Clear and pressurized to 12 PSI once with stone lever 1/3 open (to feed CO2 slowly), depressurized, then filled to 19 PSI to carbonate and settle.
1/23: Kegged.
2/9: Keg tapped.
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