Deutsch Mexikaner Lager
Germans began immigrating to Mexico hundreds of years ago. If there’s one thing Germans always bring with them, it’s their love of beer and their brewing tradition. The Vienna lager style is alive and well in Mexico through commercial breweries steeped in German tradition.
Type: Lager
Style: Vienna / Oktoberfest / Marzen
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Aaron Hyde
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 3 lbs | CBW® Pilsen Light DME | 60 min boil | |
| 2 lbs | CBW® Pilsen Light DME | 0 min boil | |
| 0.75 lb | Caramel Munich Malt 60L | Steeping Grain | |
| 0.5 lb | Briess Insta Grains® Yellow Corn Flakes | Steeping Grain | |
| 0.5 lb | Goldpils® Vienna Malt | Steeping Grain | |
| 1 oz | Tettnang Hops (4.5% AAU) | 60 min boil | |
| 1 oz | Hallertau Hops (4.5% AAU) | 5 min boil | |
| 2 packs | WLP940 Mexican Lager Yeast | Fermenter | |
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 2.5 gallons of water to 154ºF and steep grains for 30 minutes.
- Remove grains, and stir in 3 lbs CBW® Pilsen Light DME.
- Bring water to a boil, add 1 oz of Tettnang hops.
- After 50 minutes, add yeast nutrient.
- After 5 minutes, add 1 oz of Hallertau hops and yeast nutrient.
- Boil 5 minutes, and turn heat off.
- Stir to dissolve 2 lbs Briess CBW® Pilsen Light DME
- Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
- Pitch 2 packs of White Labs WLP940 Mexican Lager yeast.
Primary Fermentation: 2 weeks at 50ºF - 55ºF
Secondary Fermentation: 4 weeks at 50ºF - 55ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP940 yeast for 3-4 weeks at 50ºF - 55ºF.
Original Gravity: 1.052
Final Gravity: 1.013
Alcohol by Weight:
Alcohol by Volume: 5.1%
IBU: 22
Color: 11
Tags: Pilsen Light DME, Caramel Munich, 60L, Yellow Corn Flakes, Goldpils® Vienna, Tettnang Hops, Hallertau Hops