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Post by Ken on Jun 4, 2021 12:00:22 GMT -6
I have been brewing this beer for at least 10 years. Basically a "Mexican Gold Lager" not meant to be any specific beer but a refreshing, gold lager for warm weather. I made a small change so I could add a touch of Copper Malt. 6¾ pounds Best Malz Pils 2 pounds Weyermann Vienna 1 pound flaked corn 4 ounces Copper Malt 18 IBUs of Hallertau from the start of the boil ½ oz Hallertau for 5 minutes White Labs 940 Mexican or Omega 113 Mexican. From one of the 2018 batches:  |
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Post by drez on Jun 7, 2021 13:09:10 GMT -6
It is hot as ballz here right now and a beer like that would be awesome!
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Post by Ken on Jun 7, 2021 13:43:07 GMT -6
It is hot as ballz here right now and a beer like that would be awesome! Same. Last 3-4 days in the low 90s and even though it's cloudy and cooler here today it's super thick and humid outside. I have a number of these beers lined up and I have empty kegs so I better giddy up.  |
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Post by cliffs on Jun 8, 2021 14:23:11 GMT -6
that beer looks so damn good
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Post by Ken on Jun 18, 2021 10:36:30 GMT -6
I am making this same exact beer (except for a very small hop change and grist change... very minor) but I am going to use 100% filtered tap water and employ a couple of minor things from the Strong book. I'm going to recirc a bit longer to try to get clearer wort into the kettle and instead of just adding the standard amount of acid to the strike water I'm going to get the strike water to a pH of 5.5 prior to heating it. In his water section he mentioned simplifying things and just getting your strike water to 5.5... you can't miss the zone if you do that. We'll see.
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