Now that my final NHC beer is in the fementer I feel like it’s time to brew something new. Summer will be hitting hard here in North Carolina in a few months so time to brew some nice light lagers to help bring the temperature down a couple degrees! I decided to brew two starting with an International Pale Lager and an American Lager next. Not many International Pale Lagers floating around so I decided to go for a a good looking clone recipe for Mexican Lager that is supposted to be in the same vein as Modelo and Pacifico which are two of my favorites.
Recipe Info
Recipe: intl pale lager 3v 1
Style: International Pale Lager 2A BJCP 2015
Date: 04-14-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.050 |
1.042 |
1.050 |
|
FG |
1.010 |
1.008 |
1.012 |
|
Color |
3.2 |
2.0 |
6.0 |
|
ABV |
5.2 |
4.6 |
6.0 |
|
IBU |
20.0 |
18.0 |
25.0 |
Brewery Info
Efficiency: 75 %
Attenuation: 80 %
Mash Info
Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 148.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.78 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
10.000 Lb |
80.0 % |
Pilsner (Weyermann) |
80.0 |
1.8 |
|
2.000 Lb |
16.0 % |
Corn – Yellow, Flaked (Briess) |
85.5 |
1.3 |
|
0.500 Lb |
4.0 % |
Carapils (Briess) |
74.0 |
1.3 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
0.5 Oz |
Magnum |
12.0 |
60 mins |
Boil |
18.0 |
|
0.5 Oz |
Saaz |
3.8 |
15 mins |
Boil |
3.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
German Lager White Labs WLP830 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.48
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
113 |
3 |
21 |
190 |
61 |
30 |
|
Sparge |
0 |
0 |
0 |
0 |
0 |
0 |
|
Final |
97 |
3 |
18 |
162 |
53 |
26 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 5.906 G
Percent RO / Distlled: 0 %
Water Used: 5.996 G
Mash Water Adjustments
Gypsum: 1.5 g
Calcium Chloride: 7.4 g
Lactic Acid: 2.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G
Sparge Water Adjustments
Gypsum: 1.1 g
Calcium Chloride: 5.6 g
Notes
Mash 148f 60 min
168f 10 min
4/17/17 2L starter w/ 200g of DME and dash of yeast nutrient
4/19/17 normal 3V brewday. efficiency just a hair high but all good.
4/20/17 10am maybe kreusen forming?
noon kreusen is forming and slow bubbling has started
4/21/17 1/4″ kreusen and slow steady bubbling
4/22-24/17 ”
4/25/17 kreusen starting to drop a little bit but slow steady bubbling
4/29/17 kreusen dorpping, slow steady bubbling
4/30/17 kreusen dropped. ~3 sec
5/2/17 no bubbling?
5/7/17 ~15 sec
5/8/17 no bubbling
5/10/17 racked to keg. already dropped fairly clear. very promising. very clean. no real off flavors. a little green. FG 1.012
6/7/17 pulled sample to see if fining required. crystal freaking clear. tasting great. w/ carb should be excellent.
This beer turned out awesome. super great in june heat. not sure i would change anything. side by side with a pacifico and they were really similar. mine maybe had a hint more hop character.