Originally Posted by Saccharomyces
On Saturday I'm going to brew up a 10 gallon batch to split with a buddy. We're going to use Mexican Lager yeast.
RE the base grains, I have noticed a big difference between using Maris Otter and 2-row in my other darker beers (particularly my imperial stout). Unless I'm brewing a batch for someone else, I rarely use 2-row anymore; my go-to base grain for lighter beers is Great Western pale ale malt. This recipe might work OK with the pale ale malt but I like the slight nutty flavor that comes through from the Maris Otter.
I am on batch #4 of your recipe... the first 3 with Rahr Pale Ale Malt as my base grain. The Irish Red that is coming out of my fermenter now is my first with Maris Otter. All to date have been using Wyeast 1272 American Ale II .
I think I will try the Mexican Lager yeast next time. What are you using for your primary/secondary fermenting and lagering schedule times/temps for this lager yeast? Do you do a Diacetyl rest?
I too have been cutting back slightly in my Roasted Barley from your 4% down to 3.4% in my last batch.
Thanks for sharing. This has been one of my favorite beers to make and share.
On Tap: Irish Red Ale, Bohemian Dunkel, Munich Dunkel -Parallel Brew, Lakefront's Riverwest Stein Beer, Bohemian Moon, Pale Moon, Cade's Campout Ale, Kona Volcano Pale Ale Clone, Sweetwater Brewery IPA Clone.
Conditioning/Lagering: Old Ale Bourbon Barrel Project in the 55Gal Barrel, Smooth Operator Porter
Primary: Cade's Campout Ale, BrewHaus Bock V2, Brewhaus Bock V3
Next: Sweetwater IPA Clone V2, Oktoberfest, Munich Dunkel