Mexican Beer Recipe?

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Does anyone have a good mexican style beer recipe to share.
Many Thanks


Re: Mexican Beer Recipe?


On Aug 15, 4:52 pm, premb...@gmail.com wrote:
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I don't mean to sound snarky here but what exaclty IS a Mexican-style
beer? All the Mexican beers I've had have been forgettable light
lagers, just like most countries export (the one exception being Negra-
Modelo - an amber-colored light lager). Is there some native Mexican
beer style (perhaps chicha or pulque?) that does not get exported?

_Randal


Re: Mexican Beer Recipe?



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There are really two types of "Mexican style" beers that I can think of.
Both are really imported styles.  One is the very light pilsner lager,
such as Sol or Corona.  The other is the Vienna style, like Negra Modelo
or Dos Equis Amber.

Both of these are lagers, so to get close to duplicating them you'll
need to be able to ferment cool (~50F) and lager cold (~33F).  You can
approximate them with a clean ale yeast, but you still will need to
ferment as cool as possible, and probably skip the lagering step.  If you
ferment warm, they will be "flavorful" like ales and won't taste "right."

If you don't get a specific recipe for what you are looking for, just
look for generic recipes for those styles.

Derric


Re: Mexican Beer Recipe?


Clone brews has recipes for Modelo and Dos Equis.
Extract and all grain


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Re: Mexican Beer Recipe?


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Gracias -- Helps- Prem


Re: Mexican Beer Recipe?


Derric wrote:
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This is interesting. I'm new to brewing and am using kits in cans. My second
brew is a Coopers kit for Cerveza.  All the kits (including this one) want
you to ferment at 21 C minimum. Well, it's winter here so that's not going
to happen!  I've found that the Cerveza was fermenting very happily in the
low teens celcius.  But 33 F is zero Celcius, isn't it? Would it still work
at that temperature? It gets down to 5 C in my house at night, but I've been
wrapping the fermenter in a dark wool blanket by day (warmth and to keep the
light off it), and wrapping it all up in a feather quilt at night. This keep
it in the mid teens Celcius.

I'm planning to make quite a few lager and pilsener beers before it warms up
(spring is lurking).

--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer



Re: Mexican Beer Recipe?


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Lagering is more cold aging than fermenting as I understand it.  32 F
= 0 C.  5 C would be 41, 10 C would be 50 F.  Different yeasts
tolerate cold better.

Joe


Re: Mexican Beer Recipe?



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...

The bottom line is that you ferment at about 50F until the fermenting
is done.  50F is 10C.  So mid-teens is fine.  You only drop to freezing
after the fermenting is done and store it there for as long as possible (I
do 4 weeks).  The longer you store it (lager it), the better...

Do note that you should use real lager yeast to ferment at 50F.  Most
real lager yeast will ferment on down to 40F (4.5C) pretty well too.
The Coopers kits probably don't have real lager yeast, but have ale yeast
instead.  That is why they want you to keep the temp. up so much.  Buy
some lager yeast separately from the kit.

The colder the ferment, the fewer "ale-like" flavors you'll have and the
cleaner the taste will be.  The long lager helps things like clarity.

15C is 59F, so that's not too cold for an ale yeast to work, and most
of them will produce a pretty "clean" beer there I imagine... probably
simulating a lager pretty well.

Derric


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