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Old 03-23-2012, 02:54 AM   #1
jdlev
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Looking for a 5-10g recipe for dos equis. It'll be my first lager in the cooler AND my first running with my new HERMS setup, so I'm pretty stoked! I need a recipe that is spot on because my dad's favorite beer is Dos Equis! Thanks!
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Old 03-23-2012, 11:37 AM   #2

If he likes Dos Equis, he'll like this one:
(10 gallon recipe)
8 lbs Pilsen (1.8 SRM) 40.38 %
7 lbs Vienna Malt (3.0 SRM) 35.34 %
2 lbs 8.0 oz Munich Malt (7.0 SRM) 12.62 %
2 lbs Corn, Flaked (1.3 SRM) 10.10 %
4.0 oz Crystal Malt - 60L (60.0 SRM) 1.26 %
1.0 oz Carafa Special I (320.0 SRM) 0.30 %
0.50 oz Northern Brewer [9.00 %] (90 min) (FWH) 7.3 IBU
2.50 oz Crystal [3.20 %] (60 min) 16.1 IBU
0.50 oz Crystal [3.20 %] (15 min) 0.9 IBU
1 Pkgs Mexican Lager (White Labs #WLP940)

Est Original Gravity: 1.052 SG @ 70% Efficiency
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.05 %
Bitterness: 24.2 IBU
Est Color: 6.7 SRM

Mash
15 min @ 131.0 F
60 min @ 150.0 F
15 min @ 160.0 F
10 min @ 168.0 F

Ferment
17days @ 54F
3 Days @ 64F
45 days @ 32F
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Old 03-23-2012, 04:00 PM   #3
jdlev
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I'll give it a shot! Thanks!
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Old 03-23-2012, 05:36 PM   #4
jdlev
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ANyone know what style lager Dos Equis is?
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Old 03-23-2012, 06:02 PM   #5
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According to BA, an American Adjunct Lager... which is what I would have guessed due to the corn. In BJCP terms, that would put it somewhere around the 1B category.

http://beeradvocate.com/beer/profile/57/1907
http://www.bjcp.org/2008styles/style01.php
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Old 03-23-2012, 08:00 PM   #6
jdlev
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Also, was this recipe for 10g? I assume that is the case?
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Old 03-23-2012, 09:56 PM   #7
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Quote:
Originally Posted by jdlev View Post
ANyone know what style lager Dos Equis is?
Plain Dos Equis is a North American light lager. Dos Equis Amber is a Vienna or at least a distant relative of one.

 
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Old 03-24-2012, 10:18 PM   #8

Quote:
Originally Posted by jdlev View Post
Also, was this recipe for 10g? I assume that is the case?
Oops... It is a 10 gallon recipe.
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Old 03-25-2012, 03:40 PM   #9
jdlev
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What's the purpose of the 15 minute step at 160 degrees?
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Old 03-25-2012, 10:09 PM   #10

Quote:
Originally Posted by jdlev View Post
What's the purpose of the 15 minute step at 160 degrees?
From Homebrewing Wiki: German brewers commonly apply a multi step sacchrification rest to achieve better fermentability. The genatinization of barley starch happens between 140F and 150F [Palmer, 2006]. This means that at the optimal temperature for beta-amylase not not all starch may have gelatenized and is accessible to the enzymes. A multi step saccrification rest would employ a first rest between 140F and 150F which gives the beta amylase plenty of time to produce maltose from the accessible starches. Due to the limit dextrinase and already existing alpha amylase activity, the 1-6 links of amylopectin don't pose a limit for the beta amylase. This rest is commonly known as maltase rest. The lower the temperature of this rest, the longer the beta amylase will last and the more maltose is produced which increases the fermentability. Since the mash is generally not completely converted after the 30-60 min maltose rest, a second conversion rest, called saccrification or dextrinization rest is employed. This rest is held between 160F and 164F which is well above the gelatinization temperatuere for barley starch and within the optimal temperature range for alpha Amylase which will quickly convert the remaining starches. This rest is usually held until conversion of the mash is complete. An other benefit of this rest is the formation of foam positive glyco proteins [Fix, 1999]
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