Light Lager Corona

[embed]https://youtu.be/Tlg2AcZVF7A[/embed] Note: Barley, corn and rice were cooked 1/3 for 20 minutes, held for 2.5 hours and added to the mash at 60°C. Ingredients Grains: 4 kg (64.1%) | Pilsner | Added at the beginning of mashing. 1.2 kg (19.2%) | Corn grits | Added at the beginning of mashing. 0.5 kg (8.0%) | Cracked rice | Added at the beginning of mashing. 0.5 kg (8.0%) | 2-row barley | Added at the beginning of mashing. Total: 6.2 kg (99.3%) Sugars: 0.04 kg (0.6%) | Cane sugar color = 1 L°, extract = 92% | Added to kettle. Total: 0.04 kg (0.6%) Hops: 10 g (11.3 IBU) | Chinook (USA) - pellets, a-ac.=13.7% | Added to kettle, boil 45 min. 8 g (4.3 IBU) | Kazbek (Czech Republic) - pellets, a-ac.=6.5% | Added to kettle, boil 45 min. 8 g (7.3 IBU) | Chinook (USA) - pellets, a-ac.=13.7% | Added to kettle, boil 20 min. Total: 26 g (22.9 IBUs) Yeast: Fermentis — Saflager W 34/70 | Fermentation: 12°C, Attenuation: 80.2%, Flocculation: high | Added at primary fermentation. Recommended 567 billion yeast cells for fermentation: 5 fresh packets or vials of liquid yeast or 28 grams of dry yeast. If fresh yeast is unavailable: propagate 10 g of yeast (viability: 90%) in a 2.7 l starter at gravity 1.036 using the Stir Plate method. Other ingredients: 5 g | Irish moss | Added to kettle, boil 10 min. Mash Parameters Mash method: All-grain (infusion mashing) Temperature rests: Protein rest (Direct heat): 55°C - 20 min. Maltose rest (Direct heat): 63°C - 60 min. Saccharification (Direct heat): 67°C - 20 min. Dextrin rest (Direct heat): 72°C - 20 min. Mash out (Direct heat): 78°C - 15 min. Water requirements: Mash water: 21.7 l (ratio 3.5 l/kg) | Sparge water: 22.1 l (grain absorption 1.1 l/kg) | Total water: 43.8 l Boil Parameters Brewhouse efficiency: 77.0% Boil time: 80 min | Whirlpool/settling after boil: 10 min | Cooling: 25 min