Cerveza!

03Dec08

In honor of my upcoming trip to mexico, I decided to brew a mexican Lager.

 

Recipe Type: All Grain   
Yeast: WPL940 (Mexi Lager)   
Yeast Starter: No   
Batch Size (Gallons): 11   
Original Gravity: 1.053   
Final Gravity: 1.010   
IBU: 15.3   
Boiling Time (Minutes): 60   
Color: 3.3 SRM   
Primary Fermentation (# of Days & Temp): 7 Days 52 Deg   
Additional Fermentation: Lower temp 5 Deg/day till 32 Deg Lager for 6 weeks   
Secondary Fermentation (# of Days & Temp): 6 days 62Deg   

Recipe Specifications
————————–
Batch Size: 11.00 gal 
Boil Size: 14.07 gal
Estimated OG: 1.053 SG
Estimated Color: 3.3 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU 
7 lbs 12.8 oz Corn, Flaked (1.3 SRM) Grain 39.0 % 
7 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 39.0 % 
4 lbs 6.4 oz Pale Malt (6 Row) US (2.0 SRM) Grain 22.0 % 
2.10 oz Liberty [4.30%] (60 min) Hops 15.3 IBU 
1.20 oz Liberty [4.30%] (0 min) (Aroma Hop-Steep)Hops – 
2 Pkgs Mexican Lager (White Labs #WLP940) (I actually used a 1/2 gallon starter that I stepped up from 1 vial)

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 20.00 lb
—————————-
Name Description Step Temp Step Time 
Mash In Add 7.60 gal of water at 159.3 F 140.0 F 45 min 
Step Bring temp up to 152.0 F 152.0 F 60 min

Primary fermentation: 7 days at 52 degrees 
Diacetyl rest: 6 days at 62 degrees 
Secondary/Lagering: bring temp down 5deg/day until 32 degrees is reached and lager for 6 weeks.

It should be ready to drink right about the time i start itching to go back in the spring!
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