Noche Buena, Charlie Papazian
Im not one to concoct recipes, so this is his version. Its for an extract, but I am sure others here can modify it for you.
Ingredients:
6.6 lbs Muntons Dark LME
1 lb Rice Extract Syrup or Rice Extract Powder
1 lb Light Colored Crystal Malt
¼ lb Toasted Malted Barley
1 ¼ oz. Spalt Hops: 6 HBU (60 min)
1 oz Saaz Hops: 4 HBU (20 min)
1 oz Hersbrucker-Hallertauer hops (5 min)
German type lager yeast
OG 1.056-1.060
FG 1.014-1.018
Bitterness: 9 IBU, Color 27 SRM
Toast the barley in the over 5 to 10 minutes at 350F, then grind while still warm along with the crystal malt. Steep at 150F to 160F for 30 minutes in 1 ½ gallons water, then remove with strainer. Boil LME, Rice extract and Spalt hops for 60 minutes, Saaz hops for 20 minutes, and Hallertauer hops for 5 minutes. Strain, Sparge and transfer to 2 gallons of cold water in fermenter, top off to 5 gallons, pitch yeast, bottle within two weeks.
He says it should be ready to drink relatively quick unless you ferment at very low temps. The best would be to mature it for 2 to 3 weeks at 40F to 50F in a secondary. He also says that if you really want to duplicate Dos Equis version, you should bottle in a clear bottle and expose to full bright sunlight for 10 to 15 minutes... Good Luck and let us know how it turns out.