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In this video I brew a highly crushable Mexican Lager that is easy to brew and will be a go to beer all summer! How did I do? Check out this video to see the process and my tasting at the end!
Water additions video:
Mexican Lager (Ocho de Junio) Recipe ( 5.5 Gallons):
Grains:
Pilsner Malt 4.5 lbs. (46%)
Flaked Corn 3.0 lbs. (31%)
Vienna Malt 2.0 lbs. (20.5%)
Acidulated Malt 0.25 lbs. (2.5%) (adjust as needed to hit mash pH)
Mash Temp: 148F for 60 minutes
Hops:
Hallertau Blanc (9.25AA)- 0.75 oz. 60 mins
Motueka (7AA)- 1 oz. 7 mins
Motueka (7AA)- 2 oz. Dry Hop (after fermentation is complete for 3-5 days)
Whirlfloc Tablet (optional): 1 tablet 10 mins
Yeast Nutrient (optional): 1 tbsp 10 mins
Yeast:
White Labs – Mexican Lager Yeast WLP940
Ferment at 52 degrees, raise temp to 68-70F towards final gravity for a diacetyl rest. After a few days, crash or keg and store at serving temps for another 4-6 weeks.
OG – 1.050
FG – 1.012
ABV 5.0%
SRM 3.4
IBU 23.9
Mash pH 5.2 to 5.3
Efficiency 70%
You can see all the exact equipment I use in my videos at my Amazon page here:
https://www.amazon.com/shop/cityscapebrewing
Check out these other videos!
Why NOT to add limes in your beer (I Dumped by beer):
DIY Hop Spider:
How to Harvest Yeast from Commercial Beer:
Brew Clear Beer & Fix Cloudy Beer
Intro to Home Brewing – Starter Equipment:
Transfer to a secondary:
Bottle or Kegging your Beer:
How to make a yeast starter:
https://youtu.be/Sp-l18Kh-Oo