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Old 04-08-2011, 04:35 PM   #1
bigben24
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Default RECIPE DTB "La Verdad" mexican beer attempt

Fermentables:
6.5 Extra Pale LME
1 lb flaked corn
1 lb Vienna Malt
1 lb Carapils Malt

Hops:
1 oz Cluster
1 oz Amarillo
1 oz Saaz

Yeast:
Wyeast California Lager (2112)

Misc
1 oz irish moss

Partial mash of corn, vienna, and carapils 1 hour @154
add half LME after bringing to boil
second half LME at 30 minutes
Hops:
60 minutes: cluster
45 minutes: amarillo
20 minutes: saaz
Irish moss at 15 minutes.

primary for 10 days.
secondary for 10 days.

any thoughts or suggestions? have this material ready to work with, but could substitute or play around still.

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Old 04-08-2011, 06:12 PM   #2
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What are you trying for in this beer? It looks like a cream ale recipe with cal common yeast to me. Most (but not corona) Mexican style beers are Vienna lagers. and this is not even close to that. Is the reason you want to use this yeast because you don't have a way to real lagering? No way to keep it at 50 for a week and then at 34 for a couple more weeks. Let us know what your thinking and maybe we could help some more.

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Old 04-08-2011, 08:42 PM   #3
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i dont have the capability to keep the temperature cool. so yea, that was some of my thought process.
honestly only my second attempt at forming a "recipe", only real reference pieces i have to work with are online findings i come across.

feel like quite the amatuer but trying to learn, hence dropping my game plan (already purchased and on the way).

id like to make something in the realm of a pacifico, tecate, that vibe for summer arriving here in the northeast. is this even close to possible without being able to keep it cool for real lagering?

time and thoughts are much much appreciated.

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Old 04-08-2011, 10:34 PM   #4
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Here is a Pacifico Clone. Just check "upgrade to DME".

Pacifico Clone

As far as temp control, I bet if you get creative you can maintain 55F.

Good luck.

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Old 04-08-2011, 10:52 PM   #5
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so what do you say stubbornman, just make what im working with now, and move on to a clone kit?

i get that im unseasoned, but im a great cook and demand to do all from scratch, so the feeling has spread to brewing.

would love to find a clone recipe. thanks though, bookmarked it.

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Old 04-08-2011, 11:15 PM   #6
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If I were you, I'd drop the Amarillo and Saaz additions and maybe cut back some LME to drop the gravity a tidge, but whatever. Make a swamp cooler and you can have a nice brew IMO... Some will say your extract should be Pilsner extract, but for a mexilager you are bound by no such loyalty.

Here is how it looks as is:

General
--------------------------------------------------------------------------
Category: Light Lager
Subcategory: Lite American Lager
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 8.50 lbs.
Total Hops: 3.0 oz.
Calories (12 fl. oz.): 221.8
Cost to Brew: $53.00 (USD)
Cost per Bottle (12 fl. oz.): $0.99 (USD)

Ingredients
--------------------------------------------------------------------------
1 lbs. American Vienna
1 lbs. Cara-Pils® Malt
6.5 lbs. Extra Pale
1 oz. Cluster (Pellets, 7.00 %AA) boiled 60 minutes.
1 oz. Amarillo (Pellets, 8.50 %AA) boiled 20 minutes.
1 oz. Czech Saaz (Pellets, 5.00 %AA) boiled 10 minutes.
Yeast: WYeast 2112 California Lager

Notes
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.056
Terminal Gravity: 1.005
Color: 4.08 SRM
Bitterness: 54.3 IBU
Alcohol (%volume): 6.7 %

A little too hoppy, no?

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Old 04-08-2011, 11:30 PM   #7
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agree on the hops. program i used kicked back a ABV of 5.5%. ill strongly consider your input.

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Old 04-08-2011, 11:37 PM   #8
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I also just realized I left out the corn in my calc as well...

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Old 04-09-2011, 03:04 AM   #9
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how would that missing info affect things?

changed my calculations by dropping amarillo and .5 of the saaz. and took out 1 lb. of LME leaving me with 4.9 ABv and 26.5 IBU. could just be me being a bitter type guy. been afraid to drop below 20 in any of the messing around i have done since starting this perfect hobby.

reading up on swamp coolers, but the operation is at my buddies house, not mine, so its a matter of asking him to tend to my project which is who knows how reliable.

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Old 04-09-2011, 11:55 AM   #10
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Well the corn will add some gravity, but I think you're good to go either way. I used to use my rectangular igloo cooler mash tun as my swamp cooler back in the day. Very little effort required on your friends part. Fill the cooler half way with water, set your fermenter in there, wrap with a damp towel that hangs into the water and add frozen water bottles.

If you leave the caps on the frozen bottles, when they melt, you pull them and put them in the freezer, rotating in new frozen bottles. Once every day or two at most.

Good luck and let us know how it turns out.

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