The Mexican Cervesa from here
AHB Beer Recipe Kits - LAGERS ONLYwas my first "corona like" kit. the extract turned out better than the mini mash. my wife and our friends all enjoyed this beer. don't let negative comments (even in jest) get to you. the light lagers and vienna lagers are a bit harder to brew and take a little more attention to detail, they are light so any flaw can be tasted but when done well are very good. This is a "happy place" but for some reason cervesa and American light beers bring out the negative comments and the my beer is better than yours as well as the "i can piss farther than you" attitude. ignore the in between comments and eventually you will get an answer. (even if it takes 3 years) here is a link to Mexican lagers (for anyone who now wants to know). I did not brew this recipe if you (someone) do (does)brew it let me know how it turns out
How to make Mexican Lagers - Beer, Wine, Homebrew, and Everything Fermentable! - fermentarium.com
other recipes I've accumulated from here and elsewhere and try to brew either this year or next. none are mine and I apologize to the creator if their name is not mentioned.
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Default Dos Equis Clone
Recipe Type: Extract
Yeast: Nottingham Dry Ale
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: Unknown
Final Gravity: Unknown
IBU: Unknown
Boiling Time (Minutes): 60
Color: Amber
Primary Fermentation (# of Days & Temp): 21 days at 65F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
I always assumed that there was something exotic about Dos Equis because I associate it with eating enchiladas and tacos but based on the recipe, it is a pretty standard central European lager. My LHBS owner suggested this recipe when I asked about brewing up a clone. It uses dry ale yeast and came out pretty much dead on for color and taste. Clarity might be improved by using a secondary.
2 lbs, Munton DME
1 lb, Rice solids
3.3 lbs (one can), Cooper's light LME
1 lb, #60 steeping grains
1 oz, Hallertau @ 10 minutes
1 oz, Saaz @ 55 minutes
Nottingham dry ale yeast
Irish moss @45 minutes
I use spring water and do two gallon boils. The steeping grains were taken out as the temperature crossed 160F. I use the Irish moss and try to get a real good cold break by simply putting my whole brew pot into my kitchen sink full of ice water at the end of the hour, removing when the ice all melts (usually no more than ten minutes or so). I pitch the yeast dry right into the fermenter (never had a problem with this approach). I did three weeks in the primary then straight to bottle, carbonating with the usual 3/4 cup of dextrose boiled into about a pint of water and dumped into the bottling bucket as I started siphoning out the fermenter. I made no attempt to lager it. I have no hydrometer readings - I gave up on hydrometers because I did not believe I could get accurate readings. I had it in the primary for three weeks, then straight to bottle.
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Land Shark Lager
BeerSmith Recipe Printout -
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Recipe: Land Shark Lager
Brewer: Bryan Rabe
Asst Brewer:
Style: American Light/Standard/Premium Lager
TYPE: All Grain
Taste: (45.0)
Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 8.00 gal
Estimated OG: 1.040 SG
Estimated Color: 2.7 SRM
Estimated IBU: 20.5 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
5.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 58.8 %
3.50 lb Corn, Flaked (1.3 SRM) Grain 41.2 %
0.75 oz Pearle [8.00%] (60 min) Hops 20.5 IBU
0.75 oz Hallertauer Hersbrucker [4.00%] (0 min) (Hops -
1.05 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gal CAP Water
1 Pkgs American Lager (Wyeast Labs #2035) Yeast-Lager
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 8.50 lb
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Name Description Step Temp Step Time
Saccharification Add 2.66 gal of water at 162.2 F 150.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Notes:
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1g epsom
2g chalk to mash
pinch baking soda
pinch salt
40 pointer. It might score slightly better (possibly 42-43) in the 1B American Standard Lager, as it had a little more flavor than the style suggests.
1g cacl
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Mexican Cerveza/vienna lager
3.75 lbs. of Continental Pilsner Malt
5.0 lb. of Vienna Malt
1.0 lb. of Munich Malt
6.0 oz of Crystal Malt
1.5 oz Hallertau (4.0% AA) for 60 minutes
0.5 oz Hallertau (4.0% AA) for 10 minutes
White Labs WLP838 Southern German Lager or Wyeast 2308 Munich Lager
SG 1.051
FG 1.013
Mash the grains for 90 minutes at 152 F (67 C). You'll want to boil the beer for 90 minutes to eliminate any DMS (dimethyl sulphide).
Ferment at the wort at 50 F, the lower end of the recommended temperature for the yeast. Once the fermentation is complete, you'll want to lager the beer for at least 4 weeks. If you can make the beer in February or March, the beer will be even smoother by summer.
Carbonate the beer 2 to 2.5 volumes.
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Mexican Lager (Cerveza)
Recipe Type: All Grain
Yeast: WPL940 (Mexi Lager)
Yeast Starter: No
Batch Size (Gallons): 11
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 15.3
Boiling Time (Minutes): 60
Color: 3.3 SRM
Primary Fermentation (# of Days & Temp): 7 Days 52 Deg
Additional Fermentation: Lower temp 5 Deg/day till 32 Deg Lager for 6 weeks
Secondary Fermentation (# of Days & Temp): 6 days 62Deg
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.07 gal
Estimated OG: 1.053 SG
Estimated Color: 3.3 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
7 lbs 12.8 oz Corn, Flaked (1.3 SRM) Grain 39.0 %
7 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 39.0 %
4 lbs 6.4 oz Pale Malt (6 Row) US (2.0 SRM) Grain 22.0 %
2.10 oz Liberty [4.30%] (60 min) Hops 15.3 IBU
1.20 oz Liberty [4.30%] (0 min) (Aroma Hop-Steep)Hops -
2 Pkgs Mexican Lager (White Labs #WLP940) (I actually used a 1/2 gallon starter that I stepped up from 1 vial)
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 20.00 lb
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Name Description Step Temp Step Time
Mash In Add 7.60 gal of water at 159.3 F 140.0 F 45 min
Step Bring temp up to 152.0 F 152.0 F 60 min
Primary fermentation: 7 days at 52 degrees
Diacetyl rest: 6 days at 62 degrees
Secondary/Lagering: bring temp down 5deg/day until 32 degrees is reached and lager for 6 weeks.