Cervesa

Brewer:	Andy		Email:	-
Beer:	Cervesa		Style:	American Light Lager
Type:	Partial mash		Size:	46 liters
Color:	3 HCU (~3 SRM)		Bitterness:	12 IBU
OG:	1.045		FG:	1.006
Alcohol:	5.0% v/v (4.0% w/w)
Water:	60L Picadilly Natural Spring Water
Grain:	4kg American 2-row 1.2kg Rice (raw)
Mash:	80% efficiency
	Grind rice to a coarse consistency and mix with about Half a kilo of pilsner malt as well as 5L Water. Hold this at 70°C for half an hour (stir constantly) Bring to a boil for 15-20mins (stir constantly) (While rice is at 70°C) Heat 10L Water to 56°C add remaining malt and bring to 54°C Hold for 15mins Add Rice mixture to bring the total temp to 66°C Hold for 1 hour. Sparge With 15L of Hot Water (about 75°C)
Boil:	60 minutes	SG 1.080	26 liters
	1kg Light dry malt extract 1kg Cane sugar
	Add Dried Malt Extract and dextrose with 15mins to go. Also add about a teaspoon of Citric acid with 15mins to go (inverts sugar) and teaspoon and a half of Irish moss.
Hops:	50g Saaz (4.0% AA, 45 min.) 7g Saaz (4.0% AA, 15 min.) 10g Cascade (aroma)
Yeast:	Use a very neutral Lager yeast. I used WYeast 2007 (Pilsen Lager). You could also use 2112 (California Lager). Propogate for a day or two before pitching. Starter of 1.040
Log:	I added a product called Amylo 300 at the same time as the yeast. It is basically an amylase solution that produces a dryer beer. Primary Fermentaion: 12°C for 2 weeks. Lager @ 4°C for 4 weeks.
Carbonation:	2.9 volumes	Keg: 15.1 psi @ 3°C
	Held at 25PSI for an hour, shaking regularly and then dropped to 18PSI and held overnight (about 24 hours). Drop to serving pressure. Added 2 limes sliced in the keg.
Tasting:	A good beer. Great for those hot summer days.

Recipe posted 02/02/04.