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-   -   Cerveza Recipe? (http://www.homebrewtalk.com/f12/cerveza-recipe-1019/)

DeRoux's Broux 04-28-2005 02:14 PM

Cerveza Recipe?
 
I'm doing my first lager this weekend, and wanted to see if anyone had a clone recipe (all-grain) for a Dos Equis Amber or Negra Modelo? I told my wife I'd brew her something, and that's what she want's. Good summer beer w/ TexMex and TX BBQ! :cool:

Cheers!
DeRoux's Broux

DesertBrew 04-28-2005 02:22 PM

Well it's not all grain, nor have I tasted it yet (bottle conditioning) but my local hbs had this recipe for what they call their Cerveza Negra (Modelo clone):

6lb Amber DME
.25 Black Patent
.75 60 L Crystal Malt
1oz Northerbrewer Hops (Bitter) 45 min
1 oz Czech Saaz (Aroma) 15 min
White Labs East Coast Ale

FWIW

DeRoux's Broux 04-28-2005 02:33 PM

hhmmmm....i might be able to work with that (minus the yeast)? let me know how it comes out.......
thanks!
DeRoux's Broux

Rhoobarb 04-28-2005 09:34 PM

Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940

DesertBrew 04-28-2005 10:07 PM

Quote:

Originally Posted by Rhoobarb
Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940

Might be a good selection for the lager. To the recipe I had it was an ale anyways so...

Rhoobarb 04-29-2005 03:28 PM

Quote:

Originally Posted by desertBrew
Might be a good selection for the lager. To the recipe I had it was an ale anyways so...

I think your recipe might work very well as either an ale or a lager. I filed it away, as I might try it before the weather gets too warm to brew. :)

DeRoux's Broux 05-02-2005 01:59 PM

[QUOTE=Rhoobarb]Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940[/QUOTE

I got one from my HBS: (going from memory here!)
7 1/2 lbs. 2 row
1 1/2 lbs. 6 row
1/2 lb. flaked maize
1/4 pound cara-vienne
1/8 lb. special B

2/3 oz Perel @ 60 min (bittering)
1/2 oz Hallertauer @ 10 min (flavoring)
1/2 oz Hallertauer @ end of boil (finishing)
White Labs Platinum Mexican Lager Yeast
O.G. 1.050 F.G. 1.012

Plan on doing a 2 qt starter on Friday, brewing Saturday. Primary ferm at about 55 degrees, then to a diacytl rest @ 60 degrees for 1-2 days, then crash to 30 degrees for 3-5 weeks (If I can wait that long!)

Thanks for the feedback.......
Cheers!
DeRoux's Broux


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