Beer Forum

In April I host an annual party featuring Mexican food. In years past I've had one of my ales on tap and a case of commercial Mexican lagers available for "authenticity."

This year I'd like to brew my first lager...a Mexican lager a la Pacifico, Dos Equis, Modelo....something to quench the thirst while eating my carnitas or my famous habañero chicken fajitas. I'd even be good with a squeeze of lime.

I've got 8 weeks from brew day to serving day. Is that long enough for a traditional lager fermentation/conditioning for this style? Or should I try Tasty's accelerated lager technique of letting the temp rise gradually during fermentation?

I have a fridge with a Ranco temp controler, so hitting and holding specific numbers will not be an issue.

Also, I got this recipe from the BeerSmith cloud...whatcha think for a Mexican lager?
All Grain (5.50 gal) ABV: 4.67 %
OG: 1.044 SG FG: 1.008 SG
IBUs: 20.1 IBUs Color: 3.0 SRM
4.5lbs 2-Row
3 lbs Flaked Corn
2 lbs 6-Row
.5 oz Perle 60 min
.5 oz Perle 10 min
WLP940 Mexican Lager yeast

Thanks in advance for your feedback.

8 weeks should be fine with that recipe.

I have started using a keg with a cutoff diptube (about an inch ) on all my beers that I want to clear up quickly. I rack in this bright tank with gelatin, hit it with gas to expel oxygen and seal and put it in the kegerator for about a week. Then I transfer to another keg using a jumper from outpost to outpost and vent the receiving keg. If you have the ability to do this, it will help with your clarity tremendously. I have a Kolsch that was crystal clear using this method at 4 weeks from boil.

Looks good. I'd consider splitting the 2 row into 2 1/4 lbs 2 row and 2 1/4 lbs Vienna for just a touch more malt backbone and a tiny bit of color.

I think Tasty's lagering technique is intriquing. I've never done it his way before but I think it would work great in this situation. Just be sure to start cold. You really want the yeast to start clean and cool and then as they warm up they will really go to town cleaning up after themselves. The corn in this will lighten the body and there's basically nowhere for off flavors to hide, making the yeast cleanup process all the more important.

Good Luck!

BDawg wrote:I think Tasty's lagering technique is intriquing.

He'll be the first to tell you that it isn't his technique, but something he picked up during an early session before he was a regular from one of the guest breweries. He can't remember which, and I couldn't find it when I was searching. Thinking I'm gonna start the archive over and see if I can't catch it so he can resolve that.

+1 for all.

I hate to see an American Light Lager made. I would take all the 6 row and corn out and just substitute Vienna, per what Bdawg said.

That is just me though.........Hater of all beers made by the 'ABC' guys......

spiderwrangler wrote:

BDawg wrote:I think Tasty's lagering technique is intriquing.

He'll be the first to tell you that it isn't his technique, but something he picked up during an early session before he was a regular from one of the guest breweries. He can't remember which, and I couldn't find it when I was searching. Thinking I'm gonna start the archive over and see if I can't catch it so he can resolve that.

Be careful. You'll learn the truth about who started the BN as a club.

Thanks everyone.

I'm thinking I'll try the 2-row/Vienna split, and drop the 6-row...but keep some corn. That along with the WLP940 should get me where I'd like to be!
Turning one of my kegs into a brite tank, as TheDarkSide suggested, seems like a good idea too.

Hoping to brew it this weekend.

For a 6.5 gallon batch I brewed this recipe:
5 lbs 2-row
5 lbs Vienna
1 lb Flaked Corn
1oz Hallertau 60 min
1oz Hallertau 0 min
WLP940....fermenting away!
OG was 1.040