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Old 07-04-2011, 02:46 PM   #1

Recipe Type: All Grain   
Yeast: WLP940 Mexican Lager   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: S-05   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.009   
IBU: 15.5   
Boiling Time (Minutes): 90   
Color: 3.3   
Primary Fermentation (# of Days & Temp): 14 Days @66F   
Secondary Fermentation (# of Days & Temp): 30 Days @40F   
Tasting Notes: Nice light, refreshing beer!   

This one is a keeper. SWMBO loves it. A great summer beer!

4 lbs 8.0 oz Pale Malt (6 Row) 45.0 %
3 lbs 8.0 oz Pilsen Malt 35.0 %
1 lbs 8.0 oz Corn, Flaked 15.0 %
8.0 oz Rice, Flaked 5.0 %
0.50 oz Liberty [4.30 %] - Mash 90.0 min 1.6 IBUs
0.50 oz Cluster [8.30 %] - Boil 75.0 min 13.7 IBUs
0.50 oz Crystal [3.20 %] - Boil 1.0 min 0.2 IBUs
1.0 pkg SafAle American Ale (Fermentis #S-05)
1.0 pkg Mexican Lager (White Labs #WLP940)

Mash 152F/60min.
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Old 01-16-2013, 05:21 AM   #2
thetmaxx
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Dec 2010
West Sacramento, CA
Posts: 107
Liked 1 Times on 1 Posts


Do you pitch both yeasts at the same time on this one or is lager being pitched in secondary?
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2011: 95 Gallons
2012: 100 Gallons
2013: 10 Gallons
Fermenting: Cream Ale, Smoked Chipotle Porter, Flanders Brown
Bottled: Oatmeal Stout, Oaked RIS, IPA, Pumpkin Ale
Kegged: Black IPA
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Originally Posted by bulletproof4age View Post
Begin pumping with the tip half in, half out.

 
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Old 01-16-2013, 11:42 AM   #3

I pitched the lager after I dropped the temp into the 50's. Maybe 4-5 days into fermentation. I then let it go for another 10 days or so before racking into secondary. I then laggered for 3 or 4 weeks.
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