Any feedback?
49% pilsner
24% flaked corn
20% vienna
5% agave (added at flameout)
2% honey malt
18 IBUs
bitter with magnum
1/2 oz sterling late
2 pureed limes added near the end of the boil
Any feedback?
49% pilsner
24% flaked corn
20% vienna
5% agave (added at flameout)
2% honey malt
18 IBUs
bitter with magnum
1/2 oz sterling late
2 pureed limes added near the end of the boil
Pureed limes will add pithy bitterness. Maybe shoot for just 10 IBUs. Yes I’m serious.
Looks good otherwise. I would drink LOTS of it.
What yeast??
Going with S-189 just because I have it on hand. I know it isn’t the best choice.
Thanks for the advice. I haven’t settled on pureed whole limes yet. I may just add the zest and juice.
I’d just put the lime on the rim of the glass, but that’s me.
A Mexican lager is on my short list this year. My plan was to just do 3 parts Vienna, 1 part Corn, and however much 6 row needed to convert all that as a starting point.
Keep us posted on what you do and how it turns out. A half-barrel of Dos Equis Ambar costs more where I live than some craft beers. (But all the Mexican restaurants serve it $3.50/L during happy hour…)
Bohemia is actually a nice Pilsner. It may be all malt. It tastes like beer instead of corn and CO2 with a lime. Poking around after trying it I learned that Mexican brewers are more inclined to use European malts than North American, at least in the premium brands, so you guys have the right idea with Pils and Vienna. I’m kinda with Phil on this. Put the lime on the rim of the glass. Then pour the beer into a different glass and drink it.
Not long ago a new (American, not Hispanic) waiter at the local Mom and Pop Mexican joint squeezed several limes straight into my Dos Equis Ambar…it was not a good day. I like the aroma of a lime with a Mexican lager, not the flavor of one. The rim puts it close to my nose and away from my tongue.
This beer is partly influenced by session cerveza which I enjoy and tastes to me like it has a light infusion of lime in it although I can’t find any information confirming that.
I will put a lime on a glass, set it aside and put my lime infused beer in a different glass and drink it
On that note, Flying Dog has a Mexican style Cervesa that they brew with lime. If that’s the sort of thing you’re aiming for, I have to admit it’s quite tasty. Might be worth an email to them to see how they’d recommend adding the lime to the brewing process.
Thanks for that. Their site says they add peel post fermentation. That was my original idea but I struggle with amounts. I would hate to overdo it. Maybe just the zest of 1-2 limes would do it.
Yeast? WLP-940 Mexican Lager Yeast.
I’ve noticed lots of craft brewers with “Mexican” lagers now infused with lime, hibiscus flowers (Great Lakes used them in, wait for it, Grandes Lagos,) cactus juice etc. IIRC (and I may not) BYO had some recipes a summer or two ago. Maybe you could search that.
I’d keep the flaked corn to no more than 13%. My understanding is too much can make it both corny and too sweet. I also prefer to add fresh lime to the beer in the glass.
I’d keep the flaked corn to no more than 13%. My understanding is too much can make it both corny and too sweet. I also prefer to add fresh lime to the beer in the glass.
The flying dog beer that Phil recommend uses 33% corn. I have used 20% in a Mexican Vienna with no ill effects.
Thanks for the input. I have considered swapping the amount of corn and Vienna which is my main hang up at this point.
Thanks G-Man! I admit I did limited research before the Mexican Vienna Lager I brewed, and that’s been a while ago. I recall reading Zainasheff, some BYO or Zymurgy, and a little web surfing of articles and recipes, and then forging ahead based closely on Zainasheff.
Barriers are broken all the time, and norms change. My experience is limited to only one Mexi-vienna-lager in the Negro Modelo style, but it did turn out very well.
I’d be interested to hear how yours turns out if you go 24% corn.
Cheers!!
I use 10% corn, 10% rice. Keeps it light and dry with just a touch of corniness.
I use 10% corn, 10% rice. Keeps it light and dry with just a touch of corniness.
I had previously considered that as well but forgot. That is an option as well. Thanks for the idea!
Well I pretty much went with the original recipe so that I can know what it is like to have that much corn in a light lager. I have enjoyed corn in my beers before but have never used it at this amount or in a lighter beer.
I was a bit low on my OG so hoping the agave will help the yeast to attenuate well.
Still undecided on how/if I will incorporate the lime. I am planning to save the yeast so thinking of just pureeing one whole lime and adding it at kegging. I feel that will give a hint of lime without being overpowering. Yes I understand the sentiment of just adding it to the glass if you really want it…
Still undecided on how/if I will incorporate the lime. I am planning to save the yeast so thinking of just pureeing one whole lime and adding it at kegging. I feel that will give a hint of lime without being overpowering. Yes I understand the sentiment of just adding it to the glass if you really want it…
If you’re going to add it to the keg, why not experiment by adding lime to commercial examples in the glass?
I’m not trying to be a pain, I’m kinda serious. To one beer add complete pureed lime, to another the zest of a lime, to another just juice. All done like how folks add coffee, find the percentage that works and use that one the final product.