Cinco de Mayo Amber

A Mexican dark lager brewed for Cinco de Mayo

Brewer:	Chris Knight		Email:	knight@hypergolic.com
Beer:	Cinco de Mayo Amber		Style:	Vienna Lager
Type:	All grain		Size:	6.0 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	27 IBU
OG:	1.052		FG:	1.018
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Use 3 gallons bottled drinking water for mash. Use an additional 6.5 gallons bottled drinking water for sparge.
Grain:	7 lb. Belgian Pilsner 2 lb. 8 oz. Weyerman Munich 8 oz. Maris Otter Cara malt 45L 8 oz. Belgian Cara-Pils 2 oz. Belgian chocolate
Mash:	80% efficiency
	Grist ratio: 1.1 qt/lb Heat 3 gallons mash water to 136°F. Add grains and maintain temperature of 122°F for 30 minute rest. Heat to 152°F and rest for 60 minutes. Heat to 168°F and rest for 10 minutes for knockout. Transfer to lauter tun and recirculate for 20 minutes. Sparge with approximately 6.5 gallons of 168°F water to collect 7.5 gallons.
Boil:	90 minutes	SG 1.041	7.5 gallons
	Add 1 tsp. rehydrated Irish Moss at 15 minutes remaining in boil.
Hops:	1.3 oz. Hallertauer Hersbrucker (5.5% AA, 90 min.) 0.5 oz. Hallertauer Hersbrucker (5.5% AA, 10 min.)
Yeast:	White Labs WLP940 Mexican Lager Yeast Make 1/2 gallon starter at 1.050 gravity using DME and yeast nutrient in advance. Oxygenate twice with 15 seconds pure O2 every 15 minutes. Pitch yeast and agitate carboy to mix thoroughly.
Log:	Start fermentation at 60°F for 24 hours. Ferment in primary at 50°F for 2 weeks. Ferment in secondary at 50°F 1 week. Lager at 40°F for 1 month.
Carbonation:	2.5 volumes	Keg: 12.3 psi @ 40°F
Tasting:	Very smooth. The final gravity was a little high. Next time, probably would increase the sac. mash temp to 154°F.

Recipe posted 05/03/02.