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Cinco de Mayo Amber

A Mexican dark lager brewed for Cinco de Mayo

Brewer: Chris Knight Email: knight@hypergolic.com
Beer: Cinco de Mayo Amber Style: Vienna Lager
Type: All grain Size: 6.0 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 27 IBU
OG: 1.052 FG: 1.018
Alcohol: 4.4% v/v (3.4% w/w)
Water: Use 3 gallons bottled drinking water for mash.
Use an additional 6.5 gallons bottled drinking water for sparge.
Grain: 7 lb. Belgian Pilsner
2 lb. 8 oz. Weyerman Munich
8 oz. Maris Otter Cara malt 45L
8 oz. Belgian Cara-Pils
2 oz. Belgian chocolate
Mash: 80% efficiency
Grist ratio: 1.1 qt/lb

Heat 3 gallons mash water to 136°F.
Add grains and maintain temperature of 122°F for 30 minute rest.
Heat to 152°F and rest for 60 minutes.
Heat to 168°F and rest for 10 minutes for knockout.
Transfer to lauter tun and recirculate for 20 minutes.
Sparge with approximately 6.5 gallons of 168°F water to collect 7.5 gallons.
Boil: 90 minutes SG 1.041 7.5 gallons
Add 1 tsp. rehydrated Irish Moss at 15 minutes remaining in boil.
Hops: 1.3 oz. Hallertauer Hersbrucker (5.5% AA, 90 min.)
0.5 oz. Hallertauer Hersbrucker (5.5% AA, 10 min.)
Yeast: White Labs WLP940 Mexican Lager Yeast
Make 1/2 gallon starter at 1.050 gravity using DME and yeast nutrient in advance.
Oxygenate twice with 15 seconds pure O2 every 15 minutes.
Pitch yeast and agitate carboy to mix thoroughly.
Log: Start fermentation at 60°F for 24 hours.
Ferment in primary at 50°F for 2 weeks.
Ferment in secondary at 50°F 1 week.
Lager at 40°F for 1 month.
Carbonation: 2.5 volumes Keg: 12.3 psi @ 40°F
Tasting: Very smooth. The final gravity was a little high.
Next time, probably would increase the sac. mash temp to 154°F.

Recipe posted 05/03/02.