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» DKM Best of Show - Dennis King's Mexican Lager  |
DKM Best of Show - Dennis King's Mexican Lager |
Dennis had just the one entry in the 2006 DKM competition, but that's all it takes. With this beer,
he took the prize. The second time in 3 years that has happened with the DKM. (And by the way.. how appropriate that
a D. King would win the Doug King competition!)
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Style: |
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Pale Lager |
Brewed by: |
|
Dennis King |
Batch Size: |
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11.75 Gallons |
Boil Time: |
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60 Minutes |
Actual OG |
|
1.046 (11.4P) |
Est IBU |
|
9.8 |
Est SRM |
|
2.5 |
Efficency |
|
75% |
Recipe Index
| Promash File |
 |
Grains, Extracts, Sugars |
Malt Name |
Maltster |
Amount |
Percentage |
Domestic 2-Row Malt |
Great Western |
7.5 lbs |
38.5% |
Flaked Maize |
|
7.5 lbs |
38.5% |
Domestic 6-Row Malt |
|
4.5 lbs |
23.1% |
|
 |
Hops |
Name |
Form |
Alpha |
Amount |
Time |
Liberty |
Pellet |
4.1% |
1.12 oz |
60 |
Liberty |
Pellet |
4.1% |
1.12 oz |
0 |
|
 |
Yeast |
Man. |
Code |
Name |
Type |
Amount (Starter) |
White Labs |
WLP940 |
Mexican Lager |
Lager |
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|
 |
Mash Schedule |
Step |
Rest Temp |
Rest Time |
Heat |
Water |
Protein Rest |
121°F |
30 |
Infusion |
2.5 Gallons |
Saccharification |
154°F |
60 |
Infusion |
8.0 Gallons |
Mash out |
167°F |
25 |
Direct |
0.5 Gallons (underlet to relieve stuck mash) |
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Extras |
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Notes |
Yeast was out of date, but was propogated over two weeks to recover a workable slurry.
Protein rest was only performed with the 6-row. Other grains were introduced in the sac rest.
Wort was pitched a little too warm and the beer was crashed at freezing to bring to a fermentation temp
of 52°F for 8 days
Diacetyl rest was performed at 62°F for 5 days and then slowly lowered to 44° for lagering.
Beer was conditioned for approximately 3 months and finished at 1.016 (4.16P)
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