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: Kona Volcano Pale Ale, Goose Island Bourbon County Stout Clone, Uncle Buddy's Bock, Old Ale Jack Daniels Barrel Aged, Goose Island Matilda, Goose Island Rambler Red, Bohemian Dunkel, Munich Dunkel, White IPA.
Conditioning/Lagering/Carbing: - Cades Campout Ale, Biere de Garde