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Post by tommymorris on Jul 14, 2023 17:20:04 GMT -6
Ken, can you share a recipe for a good Mexican Dark Lager?
Thanks!
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Post by tommymorris on Jul 14, 2023 18:19:20 GMT -6
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Post by tommymorris on Jul 14, 2023 20:51:21 GMT -6
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Post by Ken on Jul 15, 2023 7:29:44 GMT -6
If you click the link in my signature and go to RECIPES and scroll down, you'll see it. Just to verify nothing had changed since I put that recipe on the site, I pulled out my latest batch... 5.5 lbs pilsner (56%) 3 lbs Vienna (30%) 1 lb flaked corn (10%) 4 ounces CaraMunich I (3%) 2 ounces Carafa III (1%) 21 IBUs of Hallertau Mittelfruh from the start of the boil 1 ounce Hallertau Mittelfruh for 10 minutes I used White Labs 940. The corn is in there because it's supposed to get us close to Negra Modelo or Dos Equis Amber and I assume they use corn. I would not hesitate to use the freshest & best neutral hops you have .. Sterling, Liberty, Loral, Mt. Hood, Edelweiss, Hallertau, Tettnanger, etc. One thing I have found on a beer that is on the darker side is to boost CaSO4 a little bit. A bit of that dry and crisp character helps cut through the finish so the beer doesn't taste like a glass of mud.  I make this beer often and not surprisingly, my approach to it is very similar to my approach to making an American Bock like Shiner. Very similar recipes but probably different hops and yeast. |
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Post by tommymorris on Jul 15, 2023 8:44:08 GMT -6
Thanks. I notice you have two websites. The one I linked above and the one in your signature. The Bordertown recipes differ by Light Munich vs Vienna.
It turns out I can’t brew this weekend. Hopefully I can brew Bordertown next weekend.
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Post by tommymorris on Aug 6, 2023 11:46:37 GMT -6
I made the Bordertown today. I used midnight wheat instead of Carafa 3 because that is a little darker. I also will use Baja yeast. Hopefully, the Baja is good.
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Post by tommymorris on Aug 7, 2023 17:17:42 GMT -6
What is the appropriate water treatment for a pale Mexican lager such as your Cabana Lager?
I was thinking, due to its German origins, I would treat it like a German Pils and use yellow balanced or Kai’s German Pilsner water profile.
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Post by Ken on Aug 7, 2023 19:49:15 GMT -6
What is the appropriate water treatment for a pale Mexican lager such as your Cabana Lager? I was thinking, due to its German origins, I would treat it like a German Pils and use yellow balanced or Kai’s German Pilsner water profile. IIRC, my source water has 21ppm chloride and 27ppm sulfate. For anything "gold, pale, light", etc, I tend to add anywhere between 2 and 3 grams of CaCl so the water is leaning in that direction. I don't like TOO much sulfate in a gold beer like a Mexican pale lager, helles, etc. If I want it crisper, I just add LESS CaCl. I just looked at EZ_Water and see: 2g of CaCl = Cl 52 and SO4 27. 2.5g CaCl = Cl 60 and SO4 27. 3.0g CaCl = Cl 67 and SO4 27. I pretty much only add sulfate when the beer is dark or very dark or else I want the hops to pop like in a pale ale, amber ale, etc. Making these additions of CaCl make the beer quite soft, round and smooth which I like. The sulfate being at 27 is a good number to work with right from the source. If it was lower I might add a bit and if it was higher I might consider diluting especially for a soft, pale beer. |
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Post by tommymorris on Aug 7, 2023 20:36:21 GMT -6
What is the appropriate water treatment for a pale Mexican lager such as your Cabana Lager? I was thinking, due to its German origins, I would treat it like a German Pils and use yellow balanced or Kai’s German Pilsner water profile. IIRC, my source water has 21ppm chloride and 27ppm sulfate. For anything "gold, pale, light", etc, I tend to add anywhere between 2 and 3 grams of CaCl so the water is leaning in that direction. I don't like TOO much sulfate in a gold beer like a Mexican pale lager, helles, etc. If I want it crisper, I just add LESS CaCl. I just looked at EZ_Water and see: 2g of CaCl = Cl 52 and SO4 27. 2.5g CaCl = Cl 60 and SO4 27. 3.0g CaCl = Cl 67 and SO4 27. I pretty much only add sulfate when the beer is dark or very dark or else I want the hops to pop like in a pale ale, amber ale, etc. Making these additions of CaCl make the beer quite soft, round and smooth which I like. The sulfate being at 27 is a good number to work with right from the source. If it was lower I might add a bit and if it was higher I might consider diluting especially for a soft, pale beer. Thanks. My house water has 22 Ca, 33ppm sulfate, 14 Cl. I sometimes just add CaCL up to 50ppm Ca. I’ll do that for the Cabana. I have the Baja fermenting now. I want to brew at least one more beer with it. It super hot here, so I am going to brew the Cabana Lager. Then I’ll probably switch and brew a Festbier with a different yeast - Diamond or S189. I no probably won’t drink the Festbier until October. |
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Post by Ken on Aug 8, 2023 7:03:41 GMT -6
I just made [what amounts to] Cabana Lager but I used Mt. Hood hops and 2112 for the yeast. Your water is similar to mine in that you're leaning towards sulfate. I seem to remember the LO guys being very squeamish about sulfate in any type of gold beer .. the less there is the better unless you're making a German Pilsner or maybe a Dortmunder/Export Helles. If I wanted to make a gold beer "crisper" I might add less CaCl or use more hops. Good luck on it.
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I make this beer often and not surprisingly, my approach to it is very similar to my approach to making an American Bock like Shiner. Very similar recipes but probably different hops and yeast.