Description
An all-grain recipe kit for a Mexican style lager, which is super pale and refreshing. Put together by our Brew School teacher Mark.
This deliciously recipe was inspired by an American podcast where the head brewer from a Mexican brewery disclosed the malt ratios for their house lager. Very similar in appearance/taste to Corona Extra. Get this brewed, stick on your Sombrero and enjoy Mark’s Mexican ‘Juan’!
If your brewing equipment doesn’t allow for control of the mash temperature, go for a straightforward single infusion mash. The stepped mash profile is what the Mexican brewery, featured on the podcast, undertake.
Ingredients Included
Crisp Flaked Torrefied Maize
Weyermann Carapils
BESTMALZ Vienna
BESTMALZ Best Heidelberg
Total Malt: 5.25Kg
Hallertau Blanc – BarthHaas® Pure Hop Pellet (42 grams)
Fermentis SafLager S-189 – 11.5g or WHC Cerveza Campeón – (2 packs) – PLEASE NOTE, YEAST IS OPTIONAL SO PLEASE PICK FROM YOUR PREFERRED OPTION
Method
Beer Style (main): American Lagers
Beer Style (sub): American-Style Light Lager
Batch Size: 25L
Original Gravity: 1.046
Final Gravity: 1.012
ABV %: 4.4
IBU: 25
Mash efficiency: 80
Brewing equipment: G40
THE MASH
Temperature °C (Step 1): 54
Length (mins) (Step 1): 15
Temperature °C (Step 2): 62
Length (mins) (Step 2): 30
Temperature °C (Step 3): 71
Length (mins) (Step 3): 30
Temperature °C (Step 4): 76
Length (mins) (Step 4): 10
THE BOIL
Boil time (mins): 60
Hop / kettle additions and timing:
Hallertau Blanc 12g @ 60 mins
Hallertau Blanc 30g @ 5 mins
Whirlpool / hop stand:
None
Yeast: Saflager S-189 or WHC Cerveza Campeón
Fermentation temperature/steps: 13C for 10 days, 16c for 5 days 18c for 2 days
Secondary additions:
None
For more information about brewing, kegging, packaging beer and serving beer be sure to check out our Help Centre where you can find information covering all subjects for brewers of all levels.
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Malcolm McCue (verified owner) –
Thought someone should leave a review for this one, especially as we enter the warmer months.
I brewed this one in a Brewzilla to the instructions including the stepped mash, then fermented under pressure in a Fermzilla (matching the temps and timings in the instructions, but fermentation did seem to complete before I stepped up from 13c to 16c).
Pressure transferred into Corny keg and hooked up to the gas until carbed to the right levels.
The result – delighted to say it’s extremely close to Corona, maybe a little more of a malty aftertaste, but once you add a slice of lime it’s exactly what you’re looking for – a light-drinking lager for those long summer days.
I’ll definitely be making this one again. Hell, even the wife was happy…
Antony Morris (verified owner) –
Brewed this on my G30. After a month in keg it is tasting sublime. Played with the water quantities a tad and got it up to 5% abv. Will definitely brew it again.