HackInBlack
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Here is a clone recipe I fiddled with for my neighbors who love Dos Equis Lager (not the Amber stuff). Once it is done conditioning in the bottle, I plan on snapping a few pics and putting the whole thing in the HBT recipe database. At this point, the taste is almost spot-on and the color is only slightly less reddish than Dos Equis.
Recipe: Off Paper Lager (Dos Equis Lager clone)
Brewer: Dechert
Style: Premium American Lager
TYPE: Extract
Taste: (40.0) As this is a clone beer, fermenting the SafLager S-23 at slightly elevated temperatures gives the lager the apple/fruity flavor that is present in Dos Equis Lager.
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.054 SG
Estimated Color: 4.0 SRM
Estimated IBU: 20.2 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.25 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 75.76 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 12.12 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 12.12 %
1.00 oz Hallertauer [4.80 %] (50 min) Hops 15.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 4.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager
Notes:
------
Steep flaked corn and pale malt for 45 minutes at 155 degrees.
Ferment at 60 degrees for 7 days, then step down to 54 degrees and hold for 4 days.
Rack to secondary and step down from 54 to 38 degrees over 5 days. Lager at 38 degrees for 52 days+.
Recipe: Off Paper Lager (Dos Equis Lager clone)
Brewer: Dechert
Style: Premium American Lager
TYPE: Extract
Taste: (40.0) As this is a clone beer, fermenting the SafLager S-23 at slightly elevated temperatures gives the lager the apple/fruity flavor that is present in Dos Equis Lager.
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.054 SG
Estimated Color: 4.0 SRM
Estimated IBU: 20.2 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.25 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 75.76 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 12.12 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 12.12 %
1.00 oz Hallertauer [4.80 %] (50 min) Hops 15.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 4.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager
Notes:
------
Steep flaked corn and pale malt for 45 minutes at 155 degrees.
Ferment at 60 degrees for 7 days, then step down to 54 degrees and hold for 4 days.
Rack to secondary and step down from 54 to 38 degrees over 5 days. Lager at 38 degrees for 52 days+.