| 024 - MrB-Coopers - 14th B'ak'tun Ale - Fresco Chile Lime |
| Standard American Lager |
| Type: Extract | Date: 1/3/2013 | ||||||||||||||||||||||||||||||
| Batch Size (fermenter): 2.13 gal | Brewer: Stats & Brew | ||||||||||||||||||||||||||||||
| Boil Size: 1.00 gal | Asst Brewer: | ||||||||||||||||||||||||||||||
| Boil Time: 5 min | Equipment: My Mr Beer Equipment | ||||||||||||||||||||||||||||||
| End of Boil Volume 0.96 gal | Brewhouse Efficiency: 72.00 % | ||||||||||||||||||||||||||||||
| Final Bottling Volume: 2.03 gal | Est Mash Efficiency 0.0 % | ||||||||||||||||||||||||||||||
| Fermentation: Ale, Single Stage, 21-28 | Taste Rating(out of 50): 30.0 | ||||||||||||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||||||||||||
Ingredients |
|||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||
Beer Profile |
|||||||||||||||||||||||||||||||
| Est Original Gravity: 1.053 SG | Measured Original Gravity: 1.043 SG | ||||||||||||||||||||||||||||||
| Est Final Gravity: 1.007 SG | Measured Final Gravity: 1.011 SG | ||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 6.1 % | Actual Alcohol by Vol: 4.2 % | ||||||||||||||||||||||||||||||
| Bitterness: 13.0 IBUs | Calories: 142.0 kcal/12oz | ||||||||||||||||||||||||||||||
| Est Color: 2.2 SRM | |||||||||||||||||||||||||||||||
Carbonation and Storage |
|||||||||||||||||||||||||||||||
| Carbonation Type: Bottle | Volumes of CO2: 2.6 | ||||||||||||||||||||||||||||||
| Pressure/Weight: 48.80 g | Carbonation Used: Bottle with 48.80 g Table Sugar | ||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 68.0 F | Age for: 30.00 days | ||||||||||||||||||||||||||||||
| Fermentation: Ale, Single Stage, 21-28 | Storage Temperature: 65.0 F | ||||||||||||||||||||||||||||||
Notes |
|||||||||||||||||||||||||||||||
| LBK #1 1301032100U - Picthed the rehydrated yeast at 72° F. OG was 1.043 10.8 Brix (1.043). Followed the recipe but lost some wort and booster to spillage. Also added too much top up water. 1301042300U - Good layer of krausen and activity. 1301050830U - Krausen layer still present but seems to be thinning out. 1301251830U - Primed w/ 49 g table sugar in 1 cup of boiling water. Bottled at 1.011 or 5.2 Brix (1.007 corrected). Yield was 23 x 12 oz. Tasted damned good going into the bottles. The beer was very clear until I carried the LBK down the stairs, then it was stirred up. Fresco Chile Lime Beer Crisp and feisty, this brew will both refresh and invigorate your palette. Simple to brew and very unique. Go ahead and take your mouth on a journey, just don't forget to bring the nachos! RECIPE INCLUDES: 1 Can Mexican Cerveza HME 1 Packet Dry Brewing Yeast (under lid of HME) 1 Pouch Booster™ 1 Muslin Hop Sack 1 Packet No-Rinse Cleanser YOU PROVIDE: 5-6 Jalapenos, blanched, then coarsely chopped 1 Lime, Zest only. STEP 1: SANITIZING Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.) NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. STEP 2: BREWING Brewing beer is the process of combining a starch source (in our case a hopped malt extract) with yeast. Once combined the yeast eats the sugars in the starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation. Now we're talkin'! Take your 5-6 jalapenos and quickly blanch them. Remove the yeast packet from under the lid of the can of the Mexican Cerveza hopped malt extract (HME), then place the unopened can in hot tap water.a Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart pot then SLOWLY sprinkle in the pouch of Booster™ while continually stirring to avoid clumping. Bring this to a boil, and add the lime zest. Remove from heat. Tie your blanched and chopped jalapenos in the muslin sack and add to no longer boiling mixture. Pour the HME into the hot water mixture and stir until thoroughly mixed. b This mixture of unfermented beer is called wort. Fill keg with cold tap water to the 4-quart mark on the back.c Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well. Sprinkle the yeast packet into the keg. Screw the lid onto the keg.d Put your keg in a location with a consistent temperature between 68°and 76° F and out of direct sunlight.e Ferment for 7-14 days. |
|||||||||||||||||||||||||||||||
Created with BeerSmith |
|||||||||||||||||||||||||||||||