T.RA.SH. Mexican Lager (previous recipes)

T.R.A.S.H. Mexican Lager --- Batch 2

Style	Vienna Lager	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.009 SG

Recipe Bitterness

25.8 IBUs (Rager)

Alcohol by Volume

5.2 %

BU : GU

0.525

Recipe Color

7.7 SRM

Color

Measured OG:

1.049

Measured FG:

1.010

ADF:

80%

Measured ABV:

5.1

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
4.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
5 lbs 8.0 oz	Vienna Malt (3.5 SRM)	Grain	2	54.7 %
2 lbs 8.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	3	24.8 %
2 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4	19.9 %
1.0 oz	Carafa I (337.0 SRM)	Grain	5	0.6 %
1.000 oz	Hallertauer [4.60 %] - First Wort 90.0 min	Hop	6	19.8 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
2.000 oz	Hallertauer [4.60 %] - Boil 5.0 min	Hop	9	6.0 IBUs
1.0 pkg	Mexican Lager (White Labs #WLP940) [35.49 ml]	Yeast	10	-
5.00 ml	Clarity-Ferm (Primary 2.0 weeks)	Fining	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.58 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.94gal, 3.88gal) of 168.0 F water
Recipe Notes
Make 3 liter yeast starter a couple of days before brew day.
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Brew as directed from recipe.
Cool wort to as close to 50 degrees as possible.
Ferment at 55 for a week, let rise to high 60's for another week.
Keg carbonate.

Brewing Record

Brew Date:

Strike Temp:

Mash Temps:

perfect

Pre-boil OG

1.040 (1.040 SG)

Pre-boil Vol

8 (7.76 gal)

Actual Mash Efficiency

Pitch Temp

Fermentation

Day 1: Got into the mid-50's put outside. Fell to 50ish

Day 3: Not really much activity.

Day ...

Brewing Notes:

11/23/2014 esheppy
Was going to brew today, but I have not made the starter yet, and I have all next week off from work. Making the starter today. Will probably brew Tuesday.

11/25/2014 esheppy
Brewed today. Everything went smooth. Mash went perfect. Boil went perfect. 1.049 og. Pitched at 50 degrees. Fermenter in got t cooler to maintain its lager temperature.

12/05/2014 esheppy
Poor job of temperature control. During the first day after brew day, I saw the temperature was high (56ish) and I moved the carboy to the garage. It came back down to a reasonable level, but the hot-and-heavy fermentation finished way before I thought it should. I just let the temperature go where it wanted. Today, I'll probably move to secondary and take a gravity reading. Hopefully it is not too high.

12/05/2014 esheppy
Put into 2ndary. Gravity at 1.013 and the beer was very clear, so I need not have worried about fermentation. Most importantly, the sample was fantastic. Need to get a keg emptied so I can get thus into it.

12/19/2014 esheppy
Finally able to keg this. Really clear. Really tasty. FG is at 1.010, making this a 5.1% abv beer.

12/24/2014 esheppy
First two taste from the keg. Delicious. Could probably use some more carbonation, but not bad. Had with a couple of the Ra members of the tribe. They claimed to like it.

12/27/2014 esheppy
Ra members really liked it last night. Me too.

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Brewing Notes: 03/31/2014 esheppy
Brewed yesterday. Everything went well except I was sick as a dog most of the day. Had a 104 fever towards the end of the day. But, got the yeast pitched right at the correct temperature and the OG was perfect.