Mexican LagerBatch Size:12 gal.
Brewed By: Bill KEfficiency:65%
Mash
Malt NameWt. (lbs.)% of Mash
Pilsner936.0
Flaked Corn (Maize)7.530.0
Pale Malt 6-Row416.0
Vienna3.514.0
Roasted Barley.52.0
Munich Malt.52.0
Total Weight25.00
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
169.5F7.2 gal.11.3 gal.170F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Northern Brewer - Whole916016.0
Northern Brewer - Whole90.5306.1
Czech Saaz - Whole3.50.5151.5
Czech Saaz - Whole3.5151.2
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
14 SRM1.0495.279.61.17
FGIBUCaloriesTarget BV
1.01024.8214
(per 16 oz. Pint)
ANY
Target Beer Style Info. & Typical Ingredients
Experimental or Specialty Beer

SG Range: ANY
FG Range: ANY
IBU Range: ANY
SRM Range: ANY
There are no rules!
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: WL 940 Mexican Lager Yeast
Fermentaion Temp: 52F
MEXICAN LAGER: Mash at 146*/30 minutes; raise temp to 152*/30minutes(or 45); sparge. Boil 60 min and add hops, yeast nutriant. Pitch yeast (make starters ahead of time) @ room temp, then one day later, begin primary for 8days @ 52*. Yeast rest for 7days @ 65*. I transfer to Cornys and Lager 3 months near 32*. No priming necessary. Excellent Dos Equis Amber clone, well worth the time. Salude!