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Cervesa

Brewer: Andy Email: -
Beer: Cervesa Style: American Light Lager
Type: Partial mash Size: 46 liters
Color:
3 HCU (~3 SRM)
Bitterness: 12 IBU
OG: 1.045 FG: 1.006
Alcohol: 5.0% v/v (4.0% w/w)
Water: 60L Picadilly Natural Spring Water
Grain: 4kg American 2-row
1.2kg Rice (raw)
Mash: 80% efficiency
Grind rice to a coarse consistency and mix with about Half a kilo of pilsner malt as well as 5L Water.
Hold this at 70°C for half an hour (stir constantly)
Bring to a boil for 15-20mins (stir constantly)
(While rice is at 70°C) Heat 10L Water to 56°C add remaining malt and bring to 54°C
Hold for 15mins
Add Rice mixture to bring the total temp to 66°C
Hold for 1 hour.
Sparge With 15L of Hot Water (about 75°C)
Boil: 60 minutes SG 1.080 26 liters
1kg Light dry malt extract
1kg Cane sugar
Add Dried Malt Extract and dextrose with 15mins to go.
Also add about a teaspoon of Citric acid with 15mins to go (inverts sugar) and teaspoon and a half of Irish moss.
Hops: 50g Saaz (4.0% AA, 45 min.)
7g Saaz (4.0% AA, 15 min.)
10g Cascade (aroma)
Yeast: Use a very neutral Lager yeast. I used WYeast 2007 (Pilsen Lager). You could also use 2112 (California Lager).

Propogate for a day or two before pitching. Starter of 1.040
Log: I added a product called Amylo 300 at the same time as the yeast. It is basically an amylase solution that produces a dryer beer.

Primary Fermentaion: 12°C for 2 weeks.
Lager @ 4°C for 4 weeks.
Carbonation: 2.9 volumes Keg: 15.1 psi @ 3°C
Held at 25PSI for an hour, shaking regularly and then dropped to 18PSI and held overnight (about 24 hours). Drop to serving pressure.

Added 2 limes sliced in the keg.
Tasting: A good beer. Great for those hot summer days.

Recipe posted 02/02/04.