Yooper

Recipes 

Dos Equis is a Vienna lager, so if you have lagering ability I'd suggest making a huge yeast starter and making it as a lager. My Dos Equis clone is all grain, with a double decoction. It's fermented at 50 degrees for 12 days or so, the a diacetyl rest is done and then the beer is racked to secondary and the lagering is done at 34 degrees for 8 weeks.

If you can't lager or ferment at 50 degrees, then 1056 is probably not a bad bet. It won't taste like a lager, but it won't be a bad beer by any means.

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smithj82

Recipes 

Thanks for the quick reply. How much Irish Moss is recommended?

smithj82

Recipes 

Yooper - I don't have the abilities to lager yet. I have been doing 10 gallon ale extract batches. Kegging half and bottling half. I know Dos Equis is a lager, just trying to venture out a little and try something other than a kit.

StMarcos

Recipes 

cmon now, 2x isn't really a vienna lager. They use adjuncts fcol. Not that there's anything wrong with that, and I do enjoy a 2x from time to time. I'll bet that if you compared homebrew comp vienna lager finalists with 2x there would be little comparison. 2x is more like a thin becks to me.....

StMarcos

Recipes 

I just got a 12er of Olympia. I know it's not brewed there anymore. Not bad at all. Had a nice maltiness and body to it. Can said it was 95% malt..... what's the rest, ethanol?

imrook

Recipes 

I would assume that the other 5% is adjunct. Rice most likely.

smithj82

Recipes 

SteveM - What about Dos Equis Amber? Any ideas?

beereq

Recipes 

How about and all grain version? Is this the amber or special lager?

lou2row

Recipes 

I don't often brew beer, but when I do, it's Dos Equis clone.


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