SteveM

Recipes 

I always assumed that there was something exotic about Dos Equis because I associate it with eating enchiladas and tacos but based on the recipe, it is a pretty standard central European lager. My LHBS owner suggested this recipe when I asked about brewing up a clone. It uses dry ale yeast and came out pretty much dead on for color and taste. Clarity might be improved by using a secondary.

2 lbs, Munton DME

1 lb, Rice solids

3.3 lbs (one can), Cooper's light LME

1 lb, #60 steeping grains

1 oz, Hallertau @ 10 minutes

1 oz, Saaz @ 55 minutes

Nottingham dry ale yeast

Irish moss @45 minutes

I use spring water and do two gallon boils. The steeping grains were taken out as the temperature crossed 160F. I use the Irish moss and try to get a real good cold break by simply putting my whole brew pot into my kitchen sink full of ice water at the end of the hour, removing when the ice all melts (usually no more than ten minutes or so). I pitch the yeast dry right into the fermenter (never had a problem with this approach). I did three weeks in the primary then straight to bottle, carbonating with the usual 3/4 cup of dextrose boiled into about a pint of water and dumped into the bottling bucket as I started siphoning out the fermenter. I made no attempt to lager it. I have no hydrometer readings - I gave up on hydrometers because I did not believe I could get accurate readings. I had it in the primary for three weeks, then straight to bottle.

Let me know how it comes out.

Baja_Brewer

Recipes 

This could be an interesting beer that I would love to try, but are you saying it comes out flavor dead? does it actually taste like dos equis?

Arneba28

Recipes 

What are the steeping grains. Did they tell you or just give you a mixed bag of grain?

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Rick_R

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Based on the #60, I assumed Crystal Malt 60L, but the OP can reply for sure.

Rick

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Primary: Nottingham Apfelwein, American Wheat
Secondary: Nothing
Drinking: Autumn Amber
Aging: Wee Heavy
Up Next: Milk Stout
Recently Gone: Irish Red Ale

SteveM

Recipes 

Wow, I apologize for overlooking the questions here. Rick has it right on the steeping grains - crushed crystal, as I recall. The flavor and color were VERY close to Dos Equis even with an ale yeast. I brought some of this, plus some actual Dos Equis to a tasting, and everyone agreed that the similarities were remarkable.

Edit - I meant that the flavor was "dead on," i.e. extremely accurate.

pen25

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another one i will have to brew up in the coming weeks.

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caughtablaze

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got this one in the primary now... one of my buddies only drinks dos equis so i decided i'd do a batch for him...


we're both real excited to say the least.

SteveM

Recipes 

Let me know how it comes out - I think you will be amazed at how close it comes. Do like I did and have a side by side comparison and dollars to donuts you decide that they are extremely close...but yours is slightly better.

sabanknight

Recipes 

Sounds good making this today, you know I was just looking at it and was wondering your @ times @10 means boil 10 minutes or add at 10 minutes

IE would reverse the order of the hops

I should know the answer but I am having a brain fart....

SteveM

Recipes 

Add at ten minutes. In other words, the Saaz goes in near the end.

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