Mexican Lager

Name: Mexican Lager
Prep time: 30 min
Cook time: 225 min
Total time: 30 min
Yield: 54
Cuisine: Mexican
Ingredients: 5 lb Maris Otter; 2.5 lb Flaked Corn; 0.22 lb Munich; 0.3 oz Centennial; 1.7 oz Tettnang; 310 ml @imperialyeast Urkel

30 mins prepServes 54

Finally the wait is over for this Mexican lager! I love brewing this one but man do I hate waiting for it. This beer finished at 4.5% ABV— a crystal clear, low-alcohol beer with a grainy sweet malt profile. The ultimate summer beer if you ask me. It’s nearly identical to my Lemon Mexican Lager recipe, but no lemon in this one. Full 5-gallon recipe below. GRAIN BILL + Maris Otter 5 lbs (2.3 kg) + Flaked Corn 2.5 lbs (1.1 kg) + Munich 0.22 lbs (0.10 kg) HOP BILL + Centennial for 60 min, 0.3 oz (8g) + Tettnang for 5 min 1.7 oz (48g) YEAST + @imperialyeast Urkel 310 mL PROCESS + Mash at 149°F (65°C) for 45 minutes, then raise to 168°F (76°C) for 10 minutes for mash out. + Lauter to the boil kettle for about 45-60 minutes, then boil for 1 hour. + Whirlpool for 10 minutes. + Let wort rest for 10 minutes before knock out. + Chill to 50°F (10°C) and pitch yeast. + Allow fermenter to rise to 52°F (11°C). + When gravity reaches 1.020, allow fermenter to rise to 60°F (16°C). + After fermentation is complete, crash to 36-38°F (2-3°C) and remove the flocculated yeast/trub from the fermenter every 2-3 days for the first week. + Lager at 36-38°F (2-3°C) for 6-8 weeks. #homemadebeer #casitamaderecipes #homebrewing

54 servings

What you need

2 ½ lb corn flakes

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Instructions

1. Mash the grains at 149°F (65°C) for 45 minutes.
2. Raise the temperature to 168°F (76°C) for 10 minutes for mash out.
3. Lauter the wort to the boil kettle for approximately 45-60 minutes.
4. Boil the wort for 1 hour, adding Centennial hops for the full 60 minutes and Tettnang hops for the last 5 minutes of the boil.
5. Whirlpool for 10 minutes.
6. Let the wort rest for 10 minutes before knock out.
7. Chill the wort to 50°F (10°C) and pitch the yeast.
8. Allow the fermenter to rise to 52°F (11°C).
9. When the gravity reaches 1.020, allow the fermenter to rise to 60°F (16°C).
10. After fermentation is complete, crash the temperature to 36-38°F (2-3°C).
11. Remove the flocculated yeast/trub from the fermenter every 2-3 days for the first week.
12. Lager the beer at 36-38°F (2-3°C) for 6-8 weeks.

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Mexican Lager

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Instructions

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