Dos Equis?

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MeganMack

MeganMack

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I'm viewing from my phone and having a hard time scrolling through all the pages so I apologize if this has been brought up before! Does anyone know of a good Dos Equis clone recipe? We have been making a lot of dark ales and Irish reds but I am wanting to try something lighter and it's a personal favorite!
 
Dos Equis is one of my preferred big-volume beers. Like most, it's not the most interesting option, but I don't see why (other than snobbery) it tends to elicit such a strong negative response.

Revvy has a Vienna Lager recipe on here in the recipes section. It's, at least nominally, the base style for Dos Equis. I have a version of this that's just about ready to pop in the fridge and it's seemed to be coming along well so far. That might be something to try.
 
Dos Equis Amber is pretty darn good, especially with some Mexican food. I've noticed that this beer on tap is great, in the bottle not so much. I have a batch that is just about ready to be kegged after lagering for a month. In a few more weeks I'll see how it is. This is a trial run and if it's good I'll brew it again before summer.

Update 01/12/13 - Just kegged this batch after it lagered at 35* for a month. Tried a sample and I thought it turned out great, much like Dos Equis except this has a bit more malt flavor which is okay by me.

Here's a recipe, not sure if you brew all grain or not. The Bohemian yeast wasn't available, so we'll see how the Czech did for a flavor profile.

Style: Vienna Lager
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.95 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.052 SG
Estimated Color: 12.0 SRM
Estimated IBU: 22.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.9 %
2 lbs 11.2 oz Vienna Malt (3.5 SRM) Grain 2 25.4 %
6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 3.5 %
6.0 oz Caravienne Malt (22.0 SRM) Grain 4 3.5 %
2.9 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.7 %
1.00 oz Tettnang [5.00 %] - Boil 90.0 min Hop 6 20.5 IBUs
0.25 oz Saaz [4.00 %] - Boil 10.0 min Hop 7 0.8 IBUs
0.25 oz Tettnang [5.00 %] - Boil 10.0 min Hop 8 1.0 IBUs
1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) Yeast 10 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 10.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.62 gal of water at 163.6 F 152.0 F 60 min
 
I understand its not a great choice for beer snobs, although it's not like I was asking for a coors recipe. I simply like it as far as a light lager goes, and it doesn't have the skunky qualities that many lagers/Mexican brewed beers can have.

But I do appreciate your other suggestions, I'm certainly not against any suggestions and you can never have too many to try.
 
BierMuncher has a recipe called Dos Testes (Dos Equis clone). I have not brewed it but I would imagine with his experience it would be what you were looking for. Good luck :)
 
KarlHungus76 said:
BierMuncher has a recipe called Dos Testes (Dos Equis clone). I have not brewed it but I would imagine with his experience it would be what you were looking for. Good luck :)
Click to expand...

With a name like Dos Testes I just have to try it! Hehe thanks for the tip!
 
Fennis said:
I've had about enough of the beer snob mentality. To each their own, if you don't like it, don't drink it and move on. Don't put someone down because they may like it.
Click to expand...

Thank you.
 
RCCOLA said:
Ken Lenard has probably brewed more Mexican Lagers than anyone I know. I've brewed one of his recipes and it was very good. Check out The Cabana Lager recipe for your XX clone or the Hacienda Lager or Bordertown Lager for an Amber Clone.
http://www.freewebs.com/kenlenard/recipes.htm
Click to expand...

Thank you for sharing a site that has not only lager recipes, but a wide variety of different styles.
 
So the first batch of Dos Equis XX Amber turned out great. Very close to the original and not bad for my first lager. I want to try a different yeast and I found Wyeast has this from the private collection:

Wyeast 2352-PC Munich Lager II

Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.
 
Dos Equis Amber was the first beer I drank legally, on my 21st birthday. A nice big 32oz mug with a couple of lime wedges and a huge burrito. Good times! Let us know how the recipe goes!
 
vtec4me21 said:
So the first batch of Dos Equis XX Amber turned out great. Very close to the original and not bad for my first lager. I want to try a different yeast and I found Wyeast has this from the private collection:

Wyeast 2352-PC Munich Lager II

Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.
Click to expand...

I am now lagering the second batch of Dos Equis. Fermenting using Wyeast 2352-PC Munich Lager II was very low sulfur as advertised. I did a two day diacetyl rest at ale temps. I'll update after a month and a half when the beer is carbed on how it tastes.
 
What recipe did you end up going with out of all the ones suggested here?

EDIT: I thought you were OP at first...I see where you posted your recipe.
 
vtec4me21 said:
Dos Equis Amber is pretty darn good, especially with some Mexican food. I've noticed that this beer on tap is great, in the bottle not so much. I have a batch that is just about ready to be kegged after lagering for a month. In a few more weeks I'll see how it is. This is a trial run and if it's good I'll brew it again before summer.

Update 01/12/13 - Just kegged this batch after it lagered at 35* for a month. Tried a sample and I thought it turned out great, much like Dos Equis except this has a bit more malt flavor which is okay by me.

Here's a recipe, not sure if you brew all grain or not. The Bohemian yeast wasn't available, so we'll see how the Czech did for a flavor profile.

Style: Vienna Lager
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.95 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.052 SG
Estimated Color: 12.0 SRM
Estimated IBU: 22.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.9 %
2 lbs 11.2 oz Vienna Malt (3.5 SRM) Grain 2 25.4 %
6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 3.5 %
6.0 oz Caravienne Malt (22.0 SRM) Grain 4 3.5 %
2.9 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.7 %
1.00 oz Tettnang [5.00 %] - Boil 90.0 min Hop 6 20.5 IBUs
0.25 oz Saaz [4.00 %] - Boil 10.0 min Hop 7 0.8 IBUs
0.25 oz Tettnang [5.00 %] - Boil 10.0 min Hop 8 1.0 IBUs
1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) Yeast 10 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 10.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.62 gal of water at 163.6 F 152.0 F 60 min
Click to expand...

I'll be brewing this up this weekend. Dos XX Amber has always been one of SWMBO's favorite beers. This will be my first lager so hopefully everything will go well. My LHBS didn't have the greatest selection of lager yeast the last time I went so I picked up a packet of Saflager w-34/70. I've read it finishes clean and is a pretty solid lager yeast. I just got an upright refrigerator last weekend so I'm still monitoring temps at different settings, and hopefully I can rig it up manually until I have the time/money to set it up properly with a temp. control. I'll update the this thread on how everything turns out!

EDIT: going to postpone brewing this for a week or so. Turns out my upright fridge won't get warm enough to ferment in. Rather than go the swamp cooler way I went ahead a ordered a STC-1000. As soon as it gets here ill wire it up and get to lagering!
 
I kegged this last batch on 04/07/13. The beer, although flat has a different malt character with the Wyeast 2352-PC Munich Lager II yeast. More malt forward and a nice smooth mouth feel. I'm glad I picked up this yeast, and harvested it for use in another lager that is TBD. The beer itself is crystal clear after lagering and the yeast cake was very compact.

I'll update again after it's carbed up.

04/16/13 - Forced carbed it a bit but this batch turned out great. The malt profile is more forward, could use a bit more hops with this yeast. Still very tasty IMO.
 
I've been thinking about doing clone of Dos Equis since I started brewing and was very happy to see it in "Clone Brews, recipes for 200 Commercial Beers. 2nd edition." Lots of good beers in there to clone.
 

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