This Mexican lager is a crystal clear, low-alcohol beer with a grainy sweet malt profile. A small amount of lemon zest is added after the boil to give it a fresh citrus flavor that complements its crisp and refreshing character.
BREW SPECS
BATCH SIZE | 5 gal (18.9 L) |
ORIGINAL GRAVITY (O.G.) | 1.044 |
FINAL GRAVITY (F.G.) | 1.008 |
ABV % | 4.7 |
IBU | 16.4 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Maris Otter | 5 | 2.3 |
Flaked Corn | 2.5 | 1.1 |
Munich | 0.22 | 0.10 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Centennial | 60 | 0.3 | 8 |
Tettnang | 5 | 1.7 | 48 |
YEAST
BRAND | VARIETY | VOLUME (mL) |
Imperial Yeast | Urkel | 310 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 60 min. | 7-10 days |
149°F (65°C) | | 52°F (11°C) |
NOTES
Mash at 149°F (65°C) for 45 minutes, then raise to 168°F (76°C) for 10 minutes for mash out.
Lauter to the boil kettle for about 45-60 minutes, then boil for 1 hour.
Whirlpool for 15 minutes with 1 gram fresh lemon zest at 185°F (85°C)
Let wort rest for 10 minutes before knock out.
Chill to 50°F (10°C) and pitch yeast.
Allow fermenter to rise to 52°F (11°C).
When gravity reaches 1.020, allow fermenter to rise to 60°F (16°C).
After fermentation is complete, crash to 36-38°F (2-3°C) and remove the flocculated yeast/trub from the fermenter every 2-3 days for the first week.
If desired, add more lemon zest to the fermenter before kegging. The lemon zest can be sanitized by soaking in vodka for 10 minutes.
Lager at 36-38°F (2-3°C) for 6-8 weeks.
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