Mexican Ag Quaffer

[Fourstar]

This one has to be good becaus eit will be tested on a lot of Mexicans.

Well i'd look at omitting centennial and use something else as previously explained. Other than that, it looks good to me! :icon_cheers:

 

[Bribie G]

Agree with 4* about the Centennial, it may give it a slight hint of "American Pale Ale" - I'd go for Galena or Horizon or Northern Brewer. Also I'd up the malt to 4kg but that's just cause I'm a pisspot. :icon_drunk:

 

[gregs]

In the case of BIAB you would not need to worry about any gravity calcs as long as the level of the final goods in the urn or pot or whatever you use - after draining and before the boil - is the 'standard' level you normally aim for.

Edit: the laptop went to God some time ago

I think Screwys talk in about hitting your target gravity. What are you on about?

 

[aussiechucka]

Yeah I could go higher but SWMBO likes a low alc content. I am using the centinnial becasue I have that at the moment. I am sure it will change the taste but I don't mind too much. I might try with Galena as it is the true hop.
Chers for the feedback.
Chucka

 

[Bribie G]

I think Screwys talk in about hitting your target gravity. What are you on about?

Yes on rereading I see that Nick was talking about using pre cooked rice. Screwy was correct, depends on how far it's been cooked to a mush as this will affect the amount of water it contains.

 

[seemax]

Here's my version....

American Quaffer

Recipe Specifications
--------------------------
Batch Size: 16.00 L
Boil Size: 20.64 L
Estimated OG: 1.051 SG
Estimated Color: 3.9 SRM
Estimated IBU: 32.0 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 83.33 %
0.50 kg Corn, Flaked (1.3 SRM) Grain 10.42 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 6.25 %
10.00 gm Magnum [14.00 %] (60 min) Hops 21.3 IBU
10.00 gm Cascade [5.50 %] (30 min) Hops 6.4 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 4.2 IBU

Wyeast 2112 coz it ferments quick at 14C and produces a clean and crisp lager with less fuss than a true lager yeast.
You could omit the cascade, but I think it works really well... little a citrus twang... geez people stuff a slice a lemon in the neck anyway why not incorporate that flavour into the beer!

 

[Screwtop]

Estimated OG: 1.037 SG

1.00 kg Rice, Flaked (2.0 EBC) Grain 25.00 %

Estimated IBU: 20.3 IBU


Any thoughts or ideas would be appreciated.

Brewing is all about balance!!!

Here's my version....


Estimated OG: 1.051 SG

0.50 kg Corn, Flaked (1.3 SRM) Grain 10.42 %

Estimated IBU: 32.0 IBU

Brewing is all about balance!!!

 

[Andrew Coleman]

My latest Mexican brew turned outa treat

80% Lager Malt
15% Flaked Corn
Dextrose to bring to 1.050 OG
Magnum @ 60 minutes to 20 IBU
20g B Saaz @ Flameout

Mash @ 64C for 90m

US 05 yeast fermented at 15 and then let to ferment out up to higher temps after 5 days

Cold conditioned in keg for about a month

Good fake lager and a little more hops to give it a little more flavour then a corona

Drewet :icon_cheers:

 

[HoppingMad]

Well i'd look at omitting centennial and use something else as previously explained. Other than that, it looks good to me! :icon_cheers:

+1 on omitting Centennial. When brewing with this hop in a pale ale, I was mislead reading blurbs about it being a like a 'Super Cascade' hop, so expected some big pine/citrus aromas when I brewed it in a SMASH Pale Ale. What I would up with was something that tasted very much like orange flavour/aroma not huge - but it's 'orangey' if that is a word.

So if you're wanting to brew an orange cerveza, go ahead.

As for the earlier post with Nelson Sauvin Cerveza - you have brewed yourself a New Zealand Pale ale which will be fruity and yummy but not even close to Mexicano Cerveza - sorry about that. NS has a winey aroma reminiscent of Sav Blanc, but with cellaring it comes up more like a cross between Cascade hop and Simcoe over time I've found. All these hops are better suited to an American Pale ale style, or a US IPA.

To stay in the ballpark use Galena as your single hop (like corona does), or Tettnang for bittering and finish with Saaz to put yourself in the ballpark (like Dos Equis Does). Cervezas are beers that are light with bite. (ie. they have a sharp bitterness and a dry finish). They don't taste like bag of fruit APAs. You're barking up the wrong tree using any hops resembling cascade, amarillo, centennial, simcoe, NS, moteuka et al. Leave those bad boys for your next US IPA or American Pale - and stay south of the border hombre.

Ole and Adios,

Hopper.

Edit - spelling. shouldn't drink 'n type.

 

[aussiechucka]

Gday Hopping,
Cheers for that. I have not used Centennial by itself so thanks for the feedback on this. I did take the comments into consideration and will probably be using something like tettnang for bittering. Saaz sounds good to finish it off too.
Thanks again to everyone for the feed back I am sure I will follow up and let you know how I go. I did a similar darker still with vienna and pils turned out great. Not a Bohemia Obscura but it tasted great.
Cheers
Chucka

 

[aussiechucka]

Ok Here is the take to of the recipe. I have taken into account to what people have said and also changed the amount of rice. As a 20% of total as per others ideas. Thanks Screwtop for your advice about balance hopefully this balances it up a bit. cheers
Chucka

Amount Item Type % or IBU
3.00 kg Pilsner Pale Malt (4.0 EBC) Grain 80.00 %
0.75 kg Rice, Flaked (2.0 EBC) Grain 20.00 %
30.00 gm Tettnang [4.50 %] (60 min) Hops 16.1 IBU
15.00 gm Saaz [4.00 %] (15 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Safale (Fermentis #US-05) Yeast-Ale

I am looking at cooking the rice the night before as an absorbtion method and then adding to the the grain at the same time. Would this be Ok or would I be better to follow zwickels way of adding rice. I am not sure how I will go with his method as I am short on time but would probably look at doing a 2 hour mash.

Cheers
Chucka

 

[aussiechucka]

Well have had a taste test of the lager that I made. Swmbo loved it so a big thanks to all you lads for your great input and help. nI think it Ok just missing a bit of a kick but a nice malty flavour. It is a hell of a lot better than Corona. So will be able to see what all of her Mexican friends think of it when we have our big Taco al Pastor day. Real hand made torrillas with pork and cooked on a kebab cooker. And all the extras.
Thanks
Chucka

 

[gava]

Coming into Summer I want to make some of theses beers but my son is allergic to rice so we dont allow it in the house, what else could I use? or even leave it out all together?

 

[Frag_Dog]

If you can't use rice, I'd just use dextrose. Rice is there to 'water' the beer down a bit, and I think dex does a simmilar thing.

 

[Bribie G]

Maize. Best source is good old Polenta ($2.95 a kilo from my Indian store) - 4K Barrett Burston pilsener, 1K polenta boiled to a thin porridge. Mash 66 degrees for 90 mins, or do a cereal mash first.