My new Johnson Controls A419 temperature controller arrived today. So, naturally, I'm thinking of trying my first Lager. Since I really enjoy Dos equis amber and Negra Modelo, I've decided to make a Mexican Lager my first attempt.
After listening to the Basic Brewing podcast about Vienna Lagers here's a recipe I came up with:
Mexican Vienna Lager
(Ver. 1.0)
OG: 1.044
FG: 1.013
IBUs: 20.1
Batch Size: 11.5 Gal.
Grain:
12.5 Lbs. Vienna malt
3.5 Lbs. Flaked Corn
1.5 Lbs. Munich Malt
Mash:
Step Mash: 121 - 130 deg 15 min
148-150 deg ½ hr
158 162 15 min.
Hops:
2.75 Oz. Williamette (4.75%) @ :60
Boil: 90 min.
Cool to 50-55 deg. Then pitch yeast
Lager yeast: Oktoberfest/Bohemian pils./White Labs Old Bavarian lager/Mexican Lager
Questions for the experienced Lager brewers:
Thanks in advance for your help,
Kornbread
After listening to the Basic Brewing podcast about Vienna Lagers here's a recipe I came up with:
Mexican Vienna Lager
(Ver. 1.0)
OG: 1.044
FG: 1.013
IBUs: 20.1
Batch Size: 11.5 Gal.
Grain:
12.5 Lbs. Vienna malt
3.5 Lbs. Flaked Corn
1.5 Lbs. Munich Malt
Mash:
Step Mash: 121 - 130 deg 15 min
148-150 deg ½ hr
158 162 15 min.
Hops:
2.75 Oz. Williamette (4.75%) @ :60
Boil: 90 min.
Cool to 50-55 deg. Then pitch yeast
Lager yeast: Oktoberfest/Bohemian pils./White Labs Old Bavarian lager/Mexican Lager
Questions for the experienced Lager brewers:
- Which yeast would you recomend for a Mexican lager?
- What fermentation Schedule would you recomend? (days/temps/rests/etc.)
- Would you do the step mash or just a single infusion at say 158 deg.?
Thanks in advance for your help,
Kornbread