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Mexican Lager

Brewer: Senor Tony Email:
Beer: Mexican Lager Style: Vienna
Type: Partial mash Size: 5.5 gallons
17 HCU (~10 SRM)
Bitterness: 18 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: .75 tsp. Gypsum
.125 tsp. Salt
.25 tsp. Chalk
.5 tsp. CaCl
Grain: 1 lb. Carafoam
1 lb. German Munich
8 oz. American crystal 20L
8 oz. American crystal 40L
Mash: 90% efficiency
Did full mini-mash
Spreadsheet says 90% efficiency!
122F protein rest for 15 min
Raised VERY slowly to 148F. Held for 15 min
Raised VERY slowly 153F (iodine test is good)
Raised slowly to 165 to mash out
Boil: 60 minutes SG 1.112 2.5 gallons
3.3 lb. Amber malt extract
8 oz. Rice extract
1 lb. Light dry malt extract
1 tsp. Irish Moss
Hops: 1 oz. Hallertauer Hersbrucker (5.2% AA, 60 min.)
1 oz. Saaz (5.3% AA, 30 min.)
Yeast: White Labs Mexican Lager
Log: Efficiency was HUGE using the step mash
Had to top off carboy to 5.5 gallons
May lose some bitterness (from 22 to 18 IBU)
Carbonation: Forced CO2
Tasting: Bronze Medal Winner at Colorado State Fair
(with BJCP Grand Master, Gordon Strong, judging)!

Tastes really clean, smooth, and malty.
Maybe a bit too malty (due to higher gravity
and lower IBU than expected).
Consider making a 1 oz. Saaz tea
(15 min boil) to add to keg.

Recipe posted 07/14/03.