Mexican Lager Homebrew Recipe by shamilton2

1.049

1.014 4.6%

ABV

22

IBU

3

SRM

Fermentables

Amount	Fermentable	Use	%
12.00 lb	Pilsen / Pilsner (US)	Mash	54.55%
5.00 lb	Flaked Maize (US)	Mash	22.73%
3.00 lb	Vienna (US)	Mash	13.64%
2.00 lb	Rice Hulls (US)	Mash	9.09%

Hops

Amount	Hop	Use	Time	AA	IBU
0.50 oz	Magnum - Pellet	Boil	60 Minute(s)	12.3%	11.15
1.50 oz	Tettnang - Pellet	Boil	15 Minute(s)	4.5%	6.07
1.50 oz	Tettnang - Pellet	Boil	10 Minute(s)	4.5%	4.44

Yeast

Name	Attenuation
Wyeast 2278 Czech Pils Yeast	70% - 74%

International Pale Lager

1.049

1.050

1.042

1.014

1.012

1.008

4.6%

ABV

6.0%

4.6%

IBU

SRM

4 Comments

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shamilton2 commented 2 months ago

2.24.2024

OG: 1.060...not sure this was so efficient. Had the right volume at the end too!

FG: 1.014

ABV: 6.04%

Edited 2024-04-20 22:02:25

shamilton2 commented 2 months ago

2.24.2024 - Changed the 15 and the 10 minute hops to 1.5 oz (they were both 1.0 oz). So if this is 'too much' for a Mexican lager move one or both back to 1.0 oz.

Also changed the bittering to Magnum since I have it on hand. You can always change it back to Warrior.

Overall IBU's should stay at 22 (perfect bitterness last time).

shamilton2 commented 2 years ago

Only suggestion would be to try (experiment) with a hop profile that is 1.5 oz for 15 minutes and 1.5 oz for 10 minutes.

Again --- beer was really really good just a thought experiment with the hop changes.

shamilton2 commented 2 years ago

Typical water profile for clean lagers

Mash at 150-151
Ferment at 52 (around 1 week)
Lager at 42 for 6 weeks

Mexican Lager

1.049

1.014

4.6%

22

3

Fermentables

Hops

Yeast

4 Comments

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