Any Mexican lager suggestions?

[jdubdvdt]

I guarantee i'll cave in and try it haha. I'm likely to forget to keep some of my starter to make more starters and run out of 940 haha

That is how it usually happens for me. I also forget to bank yeast all the time, but I did buy a bunch of 400 series Omega yeasts to keep on hand since no one else has GMO yeast like that. I will need to remember to spend the time to just build starters to make the banks for them.

I made my Festbier last night and forgot to make a starter until last night. Seems silly, but the yeast was 5 months expired, but I buy basically any expired yeast from my local shop when he needs help getting rid of them. He sells them for very cheap when I buy his whole lot of expired yeast.

Thanks for reminding me I need to order more tubes and syringes.

 

[jdubdvdt]

Ok, been about 3 weeks or so in the keg.
Crystal clear for both of them and have been for awhile. (Condensation only on the glass).

I prefer the wlp940. It's more crisp and has a je ne sais quoi that makes it feel more like an authentic Mexican lager.

I do see the purpose of Baja. I will use Baja in a pinch and for many other light lagers. It's definitely muting some flavors that 940 does not mute.

Next is an Omega vs Baja test.

 

[Halfakneecap]

View attachment 882750

Ok, been about 3 weeks or so in the keg.
Crystal clear for both of them and have been for awhile. (Condensation only on the glass).

I prefer the wlp940. It's more crisp and has a je ne sais quoi that makes it feel more like an authentic Mexican lager.

I do see the purpose of Baja. I will use Baja in a pinch and for many other light lagers. It's definitely muting some flavors that 940 does not mute.

Next is an Omega vs Baja test.

Yum! i think 940 is worth the effort of starters. I do use and like S189 and S23, for my usual rice lagers but 940 is, i feel, just another level up for character, even though i'd describe it as clean.

I'm a week off my first beer in 2 months. With a keg of amber lager ( 940 ) that's been lagering for 6 weeks. Can't wait! Im interested as i had to ferment it 12-13c instead of my usual 10c for 940.

 

[Broothru]

View attachment 882750

Ok, been about 3 weeks or so in the keg.
Crystal clear for both of them and have been for awhile. (Condensation only on the glass).

I prefer the wlp940. It's more crisp and has a je ne sais quoi that makes it feel more like an authentic Mexican lager.

I do see the purpose of Baja. I will use Baja in a pinch and for many other light lagers. It's definitely muting some flavors that 940 does not mute.

Next is an Omega vs Baja test.

Beautiful looking beer! Mine (fermented with 940 and Baja) has been peacefully lagering for nearly a month, but because of an issue I’ve had with the keg losing pressure, I’m letting it sit just a little bit longer.

It looks like the pressure issue is under control, and the last sample was clear like yours but hadn’t displayed that magnificent head. It had very nice lacing. Just lacked that towering foam head. Pressure has been steady for two days now, so I think the keg has reached equilibrium. Bottling day for the comp is a week from next Wednesday, and I’m curious but reluctant to tap it too early.

 

[jdubdvdt]

Yum! i think 940 is worth the effort of starters. I do use and like S189 and S23, for my usual rice lagers but 940 is, i feel, just another level up for character, even though i'd describe it as clean.

I'm a week off my first beer in 2 months. With a keg of amber lager ( 940 ) that's been lagering for 6 weeks. Can't wait! Im interested as i had to ferment it 12-13c instead of my usual 10c for 940.

I was thinking of using the Baja in a rice lager, but wondering if 940 would be the right choice since its got that beautiful crisp finish.

Beautiful looking beer! Mine (fermented with 940 and Baja) has been peacefully lagering for nearly a month, but because of an issue I’ve had with the keg losing pressure, I’m letting it sit just a little bit longer.

It looks like the pressure issue is under control, and the last sample was clear like yours but hadn’t displayed that magnificent head. It had very nice lacing. Just lacked that towering foam head. Pressure has been steady for two days now, so I think the keg has reached equilibrium. Bottling day for the comp is a week from next Wednesday, and I’m curious but reluctant to tap it too early.

I can't wait to see yours and let me know how the co-pitch worked. I am wondering how the flavor turned out.

The beer that inspired me to make a mexican lager is the Stone Buenaveza - buddy of mine had a glass and now this will be my mexican lager glass.

 

[jdubdvdt]

I am going to provide one more update here before I do the unthinkable.

The Baja makes a great beer and so does the 940. The big difference is two things that I have noticed... Baja mutes some of the character of the grain and the hops. 940 still wildly accentuates the hop flavors and gives some fruitier esters. The finish of Baja is crisp, but when you take a sip of 940 it is a night and day difference. 940 is exponentially more crisp than the Baja.
I performed a semi-blind (because I know the variable) triangle test and can identify the odd beer out each time. I attempted the test about 10 times

Now I am going to mix the two kegs together to make a singular 5 gallon keg to take to a tailgate this weekend.

 

[tracer bullet]

I performed a semi-blind (because I know the variable) triangle test and can identify the odd beer out each time. I attempted the test about 10 times

That's pretty cool!

I know it isn't back-to-back but do you recall how Omega faired, 113? You mentioned 400 Series so maybe you didn't try 113.

Omega's the one that's available from my semi LHBS and so I sometimes wonder if I should use an alternate brand (Omega is great overall but this particular yeast is indeed important to get right and I've never compared).

 

[jdubdvdt]

That's pretty cool!

I know it isn't back-to-back but do you recall how Omega faired, 113? You mentioned 400 Series so maybe you didn't try 113.

Omega's the one that's available from my semi LHBS and so I sometimes wonder if I should use an alternate brand (Omega is great overall but this particular yeast is indeed important to get right and I've never compared).

I have not tried the Omega version on my own, but I have some that my buddy brewed with our recipe. Only difference will be his water profile and process. I am planning a split batch of the Omega OYL 113 vs Baja here as soon as I can knock out my last few competition beers. I believe 113 will behave similarly to 565. I guess that would be a better side by side, but MAYBE I can do that in the early spring. I have some 113 sitting here expiring now. Haha.

 

[jcampbell197]

I did one recently just to use up some ingredients. Instead of flaked corn, I used a bag of Santitas corn chips. It turned out decent, but I think in the future, I'll go back to the flaked corn. Mine had hardly any head retention and I'm sure that was from the oils used to make the chips. It was a novel idea at the time that I probably won't do again, but the beer wasn't bad. I finished the keg, so that's saying something.

I like Pacifico a lot, but noticed that beer lacks good head retention too. I want to do a version of that but with mine having a rich creamy head to it.

I just taste tested my last iteration vs Pacifico and its not a clone but its very close following is the recipe the Carahell was a game changer for me

 

[Yesfan]

I just taste tested my last iteration vs Pacifico and its not a clone but its very close following is the recipe the Carahell was a game changer for me

I'll have to give that a try. Thanks for posting it!

 

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Carahell

Interesting, I always felt it would be a bit redundant w/ having a lot of Vienna.

 

[kylewag]

I just taste tested my last iteration vs Pacifico and its not a clone but its very close following is the recipe the Carahell was a game changer for me

That recipe is almost identical to a Mexican lager that I brewed earlier this year.

 

[Broothru]

I just taste tested my last iteration vs Pacifico and its not a clone but its very close following is the recipe the Carahell was a game changer for me

Here's my 'generic' Mexican lager that I brewed for a comp:

Best Malz Heidelberg pilsner - 43.5%
2-row Brewer's Malt - 34.8%
Vienna - 8.7%
acidulated 4.3%
CaraHell - 4.3%
Flaked Maize - 4.3%

Liberty (FWH) - 3.3 IBU
Saaz (15) - 8.8 IBU
Sterling (15) - 10.2 IBU

ABV - 5.0%
IBU - 21.3
SRM - 3.5

White Labs WLP-940, followed with a seconday pitch of Cellar Science Baja dry yeast

Beer turned out great. Crystal clear, light, clean, mild hops and slight corn aroma. Judging was yesterday, but results and scores haven't been released yet. It was one of six beers I entered. Fingers crossed for favorable comments and good scores.

 

[Cheshire Cat]

Here's my 'generic' Mexican lager that I brewed for a comp:

Best Malz Heidelberg pilsner - 43.5%
2-row Brewer's Malt - 34.8%
Vienna - 8.7%
acidulated 4.3%
CaraHell - 4.3%
Flaked Maize - 4.3%

Liberty (FWH) - 3.3 IBU
Saaz (15) - 8.8 IBU
Sterling (15) - 10.2 IBU

ABV - 5.0%
IBU - 21.3
SRM - 3.5

White Labs WLP-940, followed with a seconday pitch of Cellar Science Baja dry yeast

Beer turned out great. Crystal clear, light, clean, mild hops and slight corn aroma. Judging was yesterday, but results and scores haven't been released yet. It was one of six beers I entered. Fingers crossed for favorable comments and good scores.

Why so low a % of Maize?

 

[Broothru]

Why so low a % of Maize?

I was looking to avoid a heavy corn taste/aroma, and ended up under-shooting what I wanted to achieve but actually ended up with something I liked better. Next time I intend to use malted corn instead of flaked maize, which I hope will enhance the corn aroma without overpowering the flavor, or ending up too sweet (or alcoholic).

Coincidentally, right now I’m enjoying a beer from Troeg’s brewery in Pennsylvania that is an American lager with Mexican lager nuances and a hint of salt and lime. Kinda’ like ‘gringo’ beer crossed with a Margarita. It’s exceptionally pleasant on this late summer afternoon. SWMBO’d and I will be visiting the brewery later this week. We’ve been there before several years ago and are looking forward to the return visit.

 

[Halfakneecap]

My dark mex lager. 50/50 munich2 and Barke pils, with a touch of midnight wheat late in the mash. I had issues when i brewed this, i didn't adjust my grain mill for the Barke, so OG was only 1.033, instead of 1.041, so its a little light bodied, but very smooth. I'd use less midnight wheat next time, but it's highly drinkable.


Very user friendly yeast i think.


I fermented this at 13c, a bit higher than i normally would, and it's fine, very clean as usual.
Summer coming and my ferm chamber will max out at 15c in hot summer. I am happy with S189 and S23 at these temps, so i will give 940 a go and see what happens.

 

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My dark mex lager. 50/50 munich2 and Barke pils, with a touch of midnight wheat late in the mash.

I wish I lived next door and could give it a taste! I'd been going down the road of all Vienna, moving on to all Munich 1. Would be cool to do a side-by-side with Munich 1 vs. a combo of Munich 2 and Pils. Resulting in a similar color but certainly a different flavor.

No corn of course in yours, have you tried a similar recipe with it? I have always (well, 6/6 batches or so, not 100's or anything) used a high % corn thinking it was somewhat required for a Mexican lager flavor. That's another I'd like to do a side-by-side comparison.

 

[Halfakneecap]

I wish I lived next door and could give it a taste! I'd been going down the road of all Vienna, moving on to all Munich 1. Would be cool to do a side-by-side with Munich 1 vs. a combo of Munich 2 and Pils. Resulting in a similar color but certainly a different flavor.

No corn of course in yours, have you tried a similar recipe with it? I have always (well, 6/6 batches or so, not 100's or anything) used a high % corn thinking it was somewhat required for a Mexican lager flavor. That's another I'd like to do a side-by-side comparison.

Haha, a long way from Minnesota to australia!. I rarely use munich in any beers, just thought i'd try something different. Next time i'd just use 5-10%

I have used flaked maize, but didn't like it. A sweetish flavour i don't like. I did try recently a micro breweries mex lager with a nice corn note. I might try malted corn next time, though not a lot of reports about using malted corn so a bit unsure