I think of this recipe as a Mexican Vienna. Kind of a cross between Dos Equis and Negra Modelo. It's a little maltier than both but a very refreshing summertime beer!
4 lbs Pilsen Malt 40.4 %
3 lbs 8.0 oz Vienna Malt 35.3 %
1 lbs 4.0 oz Munich Malt 12.6 %
1 lbs Corn, Flaked (1.3 SRM) 10.1 %
2.0 oz Crystal Malt - 60L 1.3 %
0.5 oz Carafa Special I 0.3 %
0.28 oz Northern Brewer [9.00 %] - First Wort 90.0 min 9.3 IBUs
1.38 oz Crystal [3.20 %] - Boil 60.0 min 14.1 IBUs
0.28 oz Crystal [3.20 %] - Boil 15.0 min 1.4 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940)
Dough In: 131 F 15 min
Ramp to 150 F 60 min
Ramp to 160 F 15 min
Mash Out 168 F 10 min
This was a huge hit at my H.S. Reunion. Polished it off!!!
when you ramped, did you do a decoction or infusion? Did you do a cereal mash for the corn or was it unnecessary as its flaked maize?
I have a RIMS so it's a temperature ramp. I throw the flaked corn right into the mash. It's already gelatinized...
This just took BOS 2nd place in the Coalhouse Pizza/Maltose Express homebrew competition!!!
I want to try this as my first Lager to get ready for Summer.
Do you do the 17 days and 45 days in primary, then rack to a secondary for the 3 days @ 63, or do you do 17 days in primary, then rack to a secondary for 45 days, then 3 days?
is there anyway of getting a more detailed build to this lager.. like a start to finish..
I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:
1. Put water in HLT and start to heat upto 168F.
2. Put water in Mash Tun. Start circulating and set temp to 131F.
3. Crush grain except corn.
4. Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
5. Vorlauf. When done, start MT pump and maintain 131F for 15 min.
6. Ramp to 150F for 60 minutes.
7. Ramp to 160F for 15 minutes.
8. Ramp to 168F.
9. Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
10. Bring to boil. Boil for 30 minutes and add 60 minutes hops.
11. Boil for 45 minutes and add 15 minute hops.
12. Boil for 5 minutes and add yeast nutrient.
13. Boil 10 minutes, then chill wort.
14. Drain (rack) to primary.
This is the fermentation process:
1. I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml.
2. Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort.
3. I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing.
4. Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit.
5. Rack to secondary. Set temp to 32-35F and let sit for 30-45 days.
6. Rack to keg.
7. Carbonate and enjoy in 2-3 weeks...
thank you very much for that.. im gunna be trying this recipe on a BM new version and hopfully come out great cause im a huge fan of both dos equis and negro modello..
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