mexican lager

Discussion in 'Recipes for Feedback' started by Iliff Avenue Brewhouse, Jun 15, 2021.

  1. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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  2. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    Looks like an American lager, but it should be pretty good. I really like 34/70 for New World lagers. Usually International Lagers (which a Mexican lager falls into) don't have as much adjuncts as American Lagers, but I think it will make a fine beer. You could just drop the sugar and bring up the malt or rice to keep the same OG.
     
  3. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #3 Iliff Avenue Brewhouse, Jun 15, 2021
    Last edited: Jun 15, 2021
    Mexican lagers don't have much adjuncts? That is indeed news to me.
     
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  4. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    Not that I’m aware of, but I could be wrong. International lagers as a whole don’t have as many adjuncts as American lagers, some are all grain. Your recipe is @ 30% adjuncts. That’s on the high end of even American lagers. Either way, it should be a good beer.
     
  5. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Thanks. Most of the recipes I see have a decent amount of corn in them...
     
  6. Trialben

    Trialben Well-Known Member

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    Your Mexi looks pretty Sexy to me man!
    Gee you mash short.
    Looks like it'll be nice and dry.
     
  7. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Ha! Thanks! Yeah I’m at 45 minute mash and boil these days. Other than having to use more bittering hops I don’t notice any difference.
     
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  8. Trialben

    Trialben Well-Known Member

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    Hey time saved on brewing beer makes time for drinking it:D!
     
  9. Blackmuse

    Blackmuse Well-Known Member

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    #9 Blackmuse, Jun 17, 2021
    Last edited: Jun 17, 2021
    34/70 is great! - It shouldn't need much help with attenuation - I usually get 75-85% out of it.
    I think the recipe looks great (minus the sugar) - corn is a bit higher than what I've used but you should get a good bit of tortilla chip taste out of that which I love in a "Mexican lager" - which, with the corn addition, I find to be a very American craft beer thing. :) - Most true Mexican Lagers are based on Vienna Lagers. (This excludes beers like Corona etc. that are more like Budweiser)
    My recommendations:
    Drop the sugar. With that much corn and pils you shouldn't need it - add 8oz more Vienna instead. :)
    I love vienna and would personally do a 50/50 split with the pils or swap them around and have more vienna presence. - That's me though.

    Let me know what 30% corn gets you flavor-wise I use something in the 13-15% range but would consider bumping it up if I'd get more tortilla chip flavor :)
     
  10. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    I know a little bit about this. The mexican beers based on vienna lagers are the dark mexican lagers like modelo negra. The main difference is they use corn and adjuncts instead of being all malt like classic examples. I am not trying to brew a dark mexican lager...

    I normally get about 78-79% attenuation with 34/70. I will be keeping the sugar. I may go 50/50 with the pils and vienna.
     
  11. The Brew Mentor

    The Brew Mentor Well-Known Member

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    With that much adjunct and a 1.8 qt / lb. Ratio, I'd increase the mash time or at minimum, check for starch conversion.
    Other than that, it should work out and be a nice easy drinker.
    Cheers
     
  12. J A

    J A Well-Known Member

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    For my adjunct beers I use up to 20% Vienna and 20% corn - always comes out very rich but crisp. I think that the cane sugar is just redundant unless you're not confident of your mash efficiency.
     
  13. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Yeah I’m not confident.
     
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  14. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Why's that?
     
  15. J A

    J A Well-Known Member

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    I mash longer and stir a few times. I almost always get high 80s or even low 90s for efficiency. You could always just add sugar in the fermenter if you missed your numbers by enough to be concerned about. :)
     
  16. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    For a beer like this I should get efficiency around 80%. I like sugar additions to help with attenuation in a beer like this . For adjunct laden beers I’m not afraid to use sugar though it must be some kind of faux pau to most people.

    I’ve made some small tweaks and am close to the final recipe I think.
     
  17. J A

    J A Well-Known Member

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    The thing is that it's just redundant and unnecessary Your adjunct is providing pretty much straight up sugar already and dextrose is very fermentable. The small amount of table sugar compared to the huge percentage of dextrose isn't going to have any effect on attenuation. There's just no reason to add it.
     
  18. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #18 Iliff Avenue Brewhouse, Jun 23, 2021
    Last edited: Jun 23, 2021
    Great. Thanks!

    so just to be clear the flaked corn will result as 100% fermentable like sugar?
     
  19. Nosybear

    Nosybear Well-Known Member

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    I just did one using six-row that was over 50% adjunct! Converted just fine.
     
  20. J A

    J A Well-Known Member

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    The resulting sugars are essentially 100 percent fermentable...it's subject to your mash efficiency. If your mash efficiency was 80 percent, then a pound of corn should yield the same points as .8 lb of sugar. The thing that can mess with the numbers is diastatic power in your grist. If you don't have enough enzyme to convert the starch, you don't the efficiency so you miss out on some of the fermentables. :)
     

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