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WOP31 · 06-01-2007, 01:54 AM

Recipe Type: All Grain
Yeast: WPL940 (Mexi Lager)
Yeast Starter: No
Batch Size (Gallons): 11
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 15.3
Boiling Time (Minutes): 60
Color: 3.3 SRM
Primary Fermentation (# of Days & Temp): 7 Days 52 Deg
Additional Fermentation: Lower temp 5 Deg/day till 32 Deg Lager for 6 weeks
Secondary Fermentation (# of Days & Temp): 6 days 62Deg

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.07 gal
Estimated OG: 1.053 SG
Estimated Color: 3.3 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 12.8 oz Corn, Flaked (1.3 SRM) Grain 39.0 %
7 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 39.0 %
4 lbs 6.4 oz Pale Malt (6 Row) US (2.0 SRM) Grain 22.0 %
2.10 oz Liberty [4.30%] (60 min) Hops 15.3 IBU
1.20 oz Liberty [4.30%] (0 min) (Aroma Hop-Steep)Hops -
2 Pkgs Mexican Lager (White Labs #WLP940) (I actually used a 1/2 gallon starter that I stepped up from 1 vial)

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 20.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 7.60 gal of water at 159.3 F 140.0 F 45 min
Step Bring temp up to 152.0 F 152.0 F 60 min

Primary fermentation: 7 days at 52 degrees
Diacetyl rest: 6 days at 62 degrees
Secondary/Lagering: bring temp down 5deg/day until 32 degrees is reached and lager for 6 weeks.

tgrier · 01-20-2008, 03:04 AM

How did this turn out?

I have a beer frig that I can lager in ... thinking about brewing up one like this.

WOP31 · 01-20-2008, 03:25 PM

it 's is a great summer time beer. Depending on your tastes you may vary the about of flaked corn to adjust the sweetness,. the last time that i did one up I think that the corn came through a little too much. It is way different then what you will find in the stores (corona), but much better. Has a maltyness through out it with vary little hop character, with a crisp clean finish. I have only done this one twice so i don't really have the recipe nailed down yet.

Thanks for bumping this, reminds me i need to get one going for the summer.

**Stuntman** · 01-11-2010, 04:35 AM

Two summers gone...bump bump.

You got a Corona clone?
...
Never mind, watched the UFC tonight. I had my triple hopped Hobgoblin mistake (2 pints) and then drank two Coronas at neighbors house... I do not wish to drink Corona any more! My triple hopped mistake was so much better.

csh8428 · 02-10-2011, 05:55 PM

How would you adjust to make a 6 gallon batch?

**crazyirishman34** · 04-11-2012, 11:30 PM

Instead of the 6 row could you just add extra pale and some rice hulls?

johnnytaco · 05-04-2013, 06:38 PM

Quote:

Originally Posted by crazyirishman34

Instead of the 6 row could you just add extra pale and some rice hulls?

With all that corn, you need the extra enzymes from the 6-row to convert efficiently.

**crazyirishman34** · 05-04-2013, 07:34 PM

I did it the way I was talking about just waited 90 min on the mash. Worked great nice dry crisp beer

johnnytaco · 05-06-2013, 03:54 PM

Quote:

Originally Posted by crazyirishman34

I did it the way I was talking about just waited 90 min on the mash. Worked great nice dry crisp beer

What temp did you mash at? How was your efficiency? The only reason we use 6-row in this country is because of the high adjunct levels in mass produced beer. In Europe, they feed the stuff to horses. Did you lager it? It seems a bit quick of a turn around from when you asked the question. I'm glad it turned out good for you. I am working on an imperial Mexican lager recipe, that's why I saw your ?, and would love to skip the 6-row due to the high protein levels.