Hi, homebrewers! This is my first ever post in this forum. Looking forward to interact with everybody in this forum. Anyway, I designed a 12 gal Mexican Lager recipe. Before I start brewing, I would like to hear your thoughts on this.
Malt bills:
15 lbs 12 oz Pilsner (DE) 71%
5 lbs 4 oz Flaked maize 24%
1 lb 1 oz Vienna 5%
Hops schedule:
2 oz Tettnang 60 mins
3 oz Saaz 5 mins
2 oz Tettnang 5 mins
However, I would like my Mexican lager to have presentable notes of limes. but i prefer lime flavor to be subtle instead of overwhelming like Bud Light Lime. I read from Zyumgry that Mexican brewers add citric acid to finished beer in BBTs to prevent flies. Citric acid also provides some notes of lime. I’m thinking to add citric acid in purged corny keg before filling in with finished beer. I don’t want to risk adding too much citric acid like I added too much lavender to my Belgian ale weeks ago. I’m wondering if anyone ever used citric acid before? Any suggestions are welcome. Cheers!