Dos Equis Amber Clone

Here is a recipe that I would like to brew up. Only doing 10 gallon batch so I fill up my Fermenting fridge. Tell me what you think.


Recipe: Dos Equis Amber Clone
Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.14 gal
Estimated OG: 1.050 SG
Estimated Color: 15.1 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 65.22 %
6.00 lb Vienna Malt (3.5 SRM) Grain 26.09 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 8.70 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 8.9 IBU
1.00 oz Tettnang [4.80 %] (60 min) Hops 8.9 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 1.6 IBU
0.50 oz Tettnang [4.80 %] (10 min) Hops 1.6 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 23.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 28.75 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 18.40 qt of water 168.0 F


Ferment in Primary at 52* for 15 days.
48 Hour Diacteyl rest.
Ferment in Secondary at 35* for 20 days.

I don't remember a crystal malt flavor in Dos Equis. But it's been a while since I've had it. I would probably skip the crystal, and either do a decoction or add some melanoidin or aromatic malt.

New Recipe


Amount Item Type % or IBU
13.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 56.52 %
6.00 lb Vienna Malt (3.5 SRM) Grain 26.09 %
3.00 lb Aromatic Malt (26.0 SRM) Grain 13.04 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.35 %
1.00 oz Tettnang [4.80 %] (60 min) Hops 8.9 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 8.9 IBU
0.50 oz Tettnang [4.80 %] (10 min) Hops 1.6 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 1.6 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager

Agree with Yooper on the crystal and 13% Aromatic is way too much IMO. If you increase the percentage of Vienna you won't need it anyway.

For a Dos Equis style I'd start with 40% each Vienna and Lager malt along with 20% flaked maize perhaps along with an ounce or two of CarafaII for color boost. The hops and the yeast seem appropriate. If you want to make a much better and more traditional Vienna just go with 100% Vienna malt and you will not regret it.

Thanks for the help I will reconfigure the recipe and repost.

Erik