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General Category => Extract/Partial Mash Brewing => Topic started by: ckpash88 on March 29, 2011, 05:11:01 PM

Title: Cervesa Recipes?
Post by: ckpash88 on March 29, 2011, 05:11:01 PM
Does anyone have a good recipe for Mexican Cervesa. I am looking for something like dos equis, corona, and so forth.
I am looking to make this style for the summer.

Thanks
Title: Re: Cervesa Recipes?
Post by: gordonstrong on March 29, 2011, 05:13:52 PM
Is that really that different than just an American standard lager?  70-80% of two-row and/or pils (I like a mix) with the rest corn and/or rice (again, I like a mix).  Step mash for attenuation, hop to 15-20 IBUs, use a clean lager yeast.
Title: Re: Cervesa Recipes?
Post by: Hokerer on March 29, 2011, 06:54:36 PM
Edit: removed uncalled for wisecrack
Title: Re: Cervesa Recipes?
Post by: euge on March 29, 2011, 07:22:27 PM
Yes.

Take keg and fill with urine. Force-carbonate. Voila! Cervesa! ;D

The Corona Familiar in my fridge tastes exactly like they barely used just enough malt to convert the corn and rice. IBU's? Have to be less than 10.
Title: Re: Cervesa Recipes?
Post by: denny on March 29, 2011, 07:27:35 PM
I assume you're looking for an extract or partial mash recipe?  Do you have the temperature control needed to make a lager?
Title: Re: Cervesa Recipes?
Post by: gmac on March 29, 2011, 09:10:00 PM
Man, the guys very first post and you're hacking on his choice of styles... :)  Shouldn't we be nurturing him and slowly guiding him to new styles that build on this and expand his beer horizons...

If you don't have temperature control for a lager, maybe you could do a "mock" cerveza.  There is a thread going already about mock pilsener that might work for you.
Title: Re: Cervesa Recipes?
Post by: denny on March 29, 2011, 09:25:50 PM
Man, the guys very first post and you're hacking on his choice of styles... :)  Shouldn't we be nurturing him and slowly guiding him to new styles that build on this and expand his beer horizons...

Aye....
Title: Re: Cervesa Recipes?
Post by: euge on March 30, 2011, 06:31:15 AM
Man, the guys very first post and you're hacking on his choice of styles... :)  Shouldn't we be nurturing him and slowly guiding him to new styles that build on this and expand his beer horizons...

Aye....

This is true. It's one of the goals of the forum per the rules IIRC.

I think the OP can make a better beer than most Mexican lagers out there. Have to say though the OP picked a hell of a style to want to brew at home. I don't know how they brew Corona but suspect it's much like Budweiser, and involves blending AFAIK.

How about a nice kolsch or blonde ale? Maybe even a cream ale.
Title: Re: Cervesa Recipes?
Post by: beveragebob on March 30, 2011, 09:28:34 AM
I actually think Bohemia and the light colored version from Negro Modelo quite drinkable on a hot summer day. Not a fan of Corona and I think Tecate is clean but, on the bland side. Are you referring to a particular Mexican beer that you like? Maybe there's a clone out there somewhere. I know you can get the Mexican Lager yeast from White Labs but, like the other posters mentioned, fermentation temp control would be in order.
Title: Re: Cervesa Recipes?
Post by: gordonstrong on March 30, 2011, 12:24:40 PM
Ah, missed that this was an extract forum.  That's what I get for reading via 'unread' not browsing.

So get two cans (6.6 lbs) of the lightest malt extract you can find.  "Extra light" is probably how it will be labelled.  Get a pound or so of rice syrup.  A decent homebrew shop should carry that.  Boil that for an hour with an ounce and a half of 4% alpha German hops like hallertauer or tettnanger.  Put a quarter ounce of hops in at 15 minutes and a quarter ounce in at 5 minutes.  I'm assuming you're doing a concentrated boil, so just follow your normal method.

If you are able to lager, ferment it with a clean lager yeast.  If you aren't able to lager use either Wyeast 1056 or WLP001 fermented below 65F, or use the California lager yeast (Wyeast 2112 or WLP810) fermented as cold as you can.  Use plenty of yeast since you want it to ferment fully.  When it's done, age it at 40F or less for a month.
Title: Re: Cervesa Recipes?
Post by: majorvices on March 30, 2011, 12:28:31 PM
Something fun I have been meaning to try, but never have.

Get some agave nectar and use it for about 5% of the total fermentables. Add another 5% of flaked maize (if you are doing extract you will need to mash this with some two row). The rest of the 90% go with pils or two row, aiming for about a 1.048-1.054 beer. Use some magnum or other clean bittering hoops and aim for about 20-24 IBUs and then add a half oz of a lemony hop such as Sorachi Ace at flame out (or last 2 min. of boil) and add the zest of 3-5 key limes.

If you don't have the ability to maintain lager fermentation temps a clean fermenting ale yeast like US-05 or a German or Kolsch Ale yeast fermented at cool (low 60s) temps will get you close enough. Lager for 2-4 weeks.

You may need to adjust agave (or might want to leave it out entirely, I dunno) and spices but I think it would make an interesting take on "mexican beer".
Title: Re: Cervesa Recipes?
Post by: Hokerer on March 30, 2011, 12:49:44 PM
If you don't have the ability to maintain lager temps...

Lager for 2-4 weeks.

Anybody see a problem here?  That's the same issue I've been wranglin' with for a bit now.  Don't yet have lager temp control so will do "mock" lagers with 1007 but then, you still want to "cold condition" or lager or whatever you want to call it after fermentation is done.

ps. that "55" for the agave is probably supposed to be "5%"
Title: Re: Cervesa Recipes?
Post by: gordonstrong on March 30, 2011, 12:53:46 PM
Well, fermenting a lager is at around 50F but lagering a lager is around 32-35F.  Not everyone has something at 50F, but you've got to have something between 32F and 40F.  It's where you put your milk.  ;)
Title: Re: Cervesa Recipes?
Post by: Hokerer on March 30, 2011, 01:16:18 PM
Well, fermenting a lager is at around 50F but lagering a lager is around 32-35F.  Not everyone has something at 50F, but you've got to have something between 32F and 40F.  It's where you put your milk.  ;)

Yeah, SWMBO would love me taking shelves out of the fridge so I could fit my carboy in for 3-4 weeks.
Title: Re: Cervesa Recipes?
Post by: johnf on March 30, 2011, 02:58:18 PM
If you don't have the ability to maintain lager temps...

Lager for 2-4 weeks.

Anybody see a problem here?  That's the same issue I've been wranglin' with for a bit now.  Don't yet have lager temp control so will do "mock" lagers with 1007 but then, you still want to "cold condition" or lager or whatever you want to call it after fermentation is done.

ps. that "55" for the agave is probably supposed to be "5%"

The tough love advice is that if you want to brew lagers regularly, you need dedicated refrigeration and a temp controller.

However, there are always workarounds. A recent BYO or Zymurgy (can't recall which) had an entire article on making lagers without dedicated equipment.
Title: Re: Cervesa Recipes?
Post by: majorvices on March 30, 2011, 03:05:29 PM
If you don't have the ability to maintain lager temps...

Lager for 2-4 weeks.

Anybody see a problem here?  That's the same issue I've been wranglin' with for a bit now.  Don't yet have lager temp control so will do "mock" lagers with 1007 but then, you still want to "cold condition" or lager or whatever you want to call it after fermentation is done.

ps. that "55" for the agave is probably supposed to be "5%"

No, I don't see the problem. As Gordon mentioned not everyone has the ability to maintain 48 degree fermentation temps. But I guess I assume most people have a spare refrigerator or whatnot to actually lager.
Title: Re: Cervesa Recipes?
Post by: a10t2 on March 30, 2011, 03:24:11 PM
Well technically lagering just means "storage", not cold storage. ;)
Title: Re: Cervesa Recipes?
Post by: Joe Sr. on March 30, 2011, 04:21:03 PM
Yeah, SWMBO would love me taking shelves out of the fridge so I could fit my carboy in for 3-4 weeks.

(http://i1210.photobucket.com/albums/cc412/jrdunne/PICT0037.jpg)

Do it and don't ask.  Always easier to beg forgiveness than to ask permission.
Title: Re: Cervesa Recipes?
Post by: punatic on March 30, 2011, 05:37:17 PM
Pehaps I'm a bit out of touch, but when I learned Spanish cerveza meant beer.  Does Mexican Cervesa have some kind of negative connotation to it?

IMHO Negra Modelo is a pretty decent Vienna style cerveza.
Title: Re: Cervesa Recipes?
Post by: euge on March 30, 2011, 05:47:25 PM
Pehaps I'm a bit out of touch, but when I learned Spanish cerveza meant beer.  Does Mexican Cervesa have some kind of negative connotation to it?

IMHO Negra Modelo is a pretty decent Vienna style cerveza.

I think the best are Negra Modelo and Bohemia. Modelo Especial is OK followed by Tecate. It all goes downhill rapidly after that. There is a new one I'm seeing on the shelves everywhere now. It's called "Victoria".

The problem that I see is that Mexican Cervezas tend to be ultra-pale insipid lagers at a premium price. One has to be extremely thirsty (parched) and/or add lime to the beer to make them palatable. To me that's a sign of bad beer.
Title: Re: Cervesa Recipes?
Post by: johnf on March 30, 2011, 05:59:56 PM
Pehaps I'm a bit out of touch, but when I learned Spanish cerveza meant beer.  Does Mexican Cervesa have some kind of negative connotation to it?

IMHO Negra Modelo is a pretty decent Vienna style cerveza.

Well I'm assuming the OP is not asking for beer recipes and choosing to do so partially in Spanish.

My perception is that when someone says "Cervesa" on a homebrewing forum they mean specifically a pale adjunct lager such as Corona. Obviously those beers are seen negatively by many homebrewers or craft beer drinkers. Personally I think the worst Mexican beers I have ever had are from the craft brewery down there that cans (forget the name).
Title: Re: Cervesa Recipes?
Post by: Joe Sr. on March 30, 2011, 06:12:02 PM
IMHO Negra Modelo is a pretty decent Vienna style cerveza.

It's always been my understanding that many of the better Mexican beers are derived from Vienna lagers.

Perhaps if you start there, water it down,and  replace enough malt with corn or rice you come up with Corona?

A recipe for a Vienna lager should be a good starting point for the OP.
Title: Re: Cervesa Recipes?
Post by: jeffy on March 30, 2011, 06:26:54 PM
I think we may have scared him off with the first responses.  The op is still at 1.
There's a nice Christmas beer that Modela makes.  Best Mexican beer I've ever had, but I don't remember the name off hand.
Title: Re: Cervesa Recipes?
Post by: gordonstrong on March 30, 2011, 06:31:44 PM
Bueno Noche?
Title: Re: Cervesa Recipes?
Post by: euge on March 30, 2011, 06:36:09 PM
I think we may have scared him off with the first responses.  The op is still at 1.
There's a nice Christmas beer that Modela makes.  Best Mexican beer I've ever had, but I don't remember the name off hand.

Or he may be used to other forums where you check back in a week to find just a couple vague responses. If so he'll be in for a surprise!

We encourage participation ckpash88. Ask away. We'll be happy to oblige ya!
Title: Re: Cervesa Recipes?
Post by: Will's Swill on April 02, 2011, 04:27:26 PM
Yeah, that's what brought me to this forum recently in the first place.  I wasn't getting enough love where I used to post.  But darn this forum produces a lot of posts.  You know its bad when you use the default one hour login time, and you have to log back in.  Multiple times.  And I don't even read past the Zymurgy category. I don't how you multiple forum folks do it.  :P
Title: Re: Cervesa Recipes?
Post by: denny on April 02, 2011, 04:43:32 PM
I don't how you multiple forum folks do it.  :P

I have no life...
Title: Re: Cervesa Recipes?
Post by: punatic on April 02, 2011, 07:02:03 PM
You know its bad when you use the default one hour login time, and you have to log back in.  Multiple times. 

I don't how you multiple forum folks do it.  :P

Choose stay logged in.

I have three monitors on my work station computer.  Often two are occupied with work with the third showing forums (and providing audio).
Title: Re: Cervesa Recipes?
Post by: euge on April 02, 2011, 07:07:07 PM
You know its bad when you use the default one hour login time, and you have to log back in.  Multiple times. 

I don't how you multiple forum folks do it.  :P

Choose stay logged in.

I have three monitors on my work station computer.  Often two are occupied with work with the third showing forums (and providing audio).

Sounds like how I studied for my national exam. Hard and fast 15 minutes Radiology, then 5 minutes of Eve on the other monitor- then back. Two weeks of that, I have not heard of anyone in my area scoring higher than I did. 8)

I can't focus on too many forums though. have to get some work done...
Title: Re: Cervesa Recipes?
Post by: Will's Swill on April 03, 2011, 04:47:09 PM


Choose stay logged in.


Then I really would lose track of the amount of time consumed here.  Not good.  :o
Title: Re: Cervesa Recipes?
Post by: punatic on April 03, 2011, 06:38:22 PM
Time?  Must be a mainland thing...

Sky gets light - eat breakfast
Sun overhead (no shadow) - eat lunch
Sky gets dark - eat dinner

Other than that - what happens is all good.
Title: Re: Cervesa Recipes?
Post by: norseman on April 05, 2011, 01:44:46 AM
First time on the AHA forums...you folks will have to tell me if this is typical.

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???

When I started homebrewing many moons ago, one of my first brews was a cervesa.  Why?  My lovely bride - who bought me my first setup - likes it (sentimental reasons - our honeymoon was in Mexico) and asked me to make one.  How in the world could I say "no!" to the proverbial founder of the feast?  Point being - to each his own.  If the gent wants a cervesa, let him make one.

America uses rice in their megabeers - cervesa is made with corn.  Here's one I found on another forum - looks like it should fit the bill:

4 lbs light dry malt extract
1# corn sugar
1/2 oz Cascade (bittering - 60min)
1/2 oz cascade (aroma - 15 min)
Wyeast 1007 German Ale
optional - zest from 2 Limes in secondary
Title: Re: Cervesa Recipes?
Post by: corkybstewart on April 05, 2011, 02:17:40 AM
First time on the AHA forums...you folks will have to tell me if this is typical.

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???

When I started homebrewing many moons ago, one of my first brews was a cervesa.  Why?  My lovely bride - who bought me my first setup - likes it (sentimental reasons - our honeymoon was in Mexico) and asked me to make one.  How in the world could I say "no!" to the proverbial founder of the feast?  Point being - to each his own.  If the gent wants a cervesa, let him make one.

America uses rice in their megabeers - cervesa is made with corn.  Here's one I found on another forum - looks like it should fit the bill:

4 lbs light dry malt extract
1# corn sugar
1/2 oz Cascade (bittering - 60min)
1/2 oz cascade (aroma - 15 min)
Wyeast 1007 German Ale
optional - zest from 2 Limes in secondary
You make some good points about his treatment.   I got that kind of response once on Brewboard and rarely ever go back there.
BTW Miller is made with corn, not rice.
Also welcome to this forum.  That was a pretty unusual response to a question, the people here generally are not as judgmental as the start of this thread was. 
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 05, 2011, 04:42:10 AM
America uses rice in their megabeers - cervesa is made with corn.  Here's one I found on another forum - looks like it should fit the bill:

4 lbs light dry malt extract
1# corn sugar
1/2 oz Cascade (bittering - 60min)
1/2 oz cascade (aroma - 15 min)
Wyeast 1007 German Ale
optional - zest from 2 Limes in secondary
I don't make this style of beer and haven't commented on a recipe, make what you want, drink what you want.  But I don't think the one above will be close at all.

First, I think German hops would be more appropriate.  Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.  Third, I would go with pilsner malt or extract instead of light DME, it is more true to style.  My opinion.
Title: Re: Cervesa Recipes?
Post by: majorvices on April 05, 2011, 01:01:06 PM

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???


And lots of help pointing him in the right direction. Don't focus directly on the negative. Read through the thread and you will lots of very good suggestions.

As far as your recipe goes, +1 one on tschmidlin comments. You need flaked maize and a mini mash. Corn sugar is not the same thing at all. And noble hops over C hops. The recipe you posted may make an "OK" beer, but there are others in this thread that would get the OP closer to mexican lager.

As far as your comments that "American uses rice and cervesa uses corn" - Some American breweries use rice, some use corn. The point is that there is not a lot of difference between the two, as far as pale lagers go.

AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya'll can scoff all you want, I don't care.  :)
Title: Re: Cervesa Recipes?
Post by: punatic on April 05, 2011, 02:01:17 PM

AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya'll can scoff all you want, I don't care.  :)


Oh Man!  You just had ta go and say it...  And here I was beginning to think that bullets bounce off of you.  Dang!   ;D
Title: Re: Cervesa Recipes?
Post by: denny on April 05, 2011, 04:02:34 PM
First time on the AHA forums...you folks will have to tell me if this is typical.

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???

No it's not typical, it's regrettable.  Thanks for your help.
Title: Re: Cervesa Recipes?
Post by: denny on April 05, 2011, 04:04:15 PM
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice. 

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
Title: Re: Cervesa Recipes?
Post by: bluesman on April 05, 2011, 05:27:06 PM


Choose stay logged in.


Then I really would lose track of the amount of time consumed here.  Not good.  :o

Welcome to the obsession.  8)
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 05, 2011, 07:02:23 PM
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.
Title: Re: Cervesa Recipes?
Post by: denny on April 05, 2011, 09:32:15 PM
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.
Title: Re: Cervesa Recipes?
Post by: morticaixavier on April 05, 2011, 10:39:14 PM
...and Bob's your uncle.

How did you know Bob was my uncle?
Title: Re: Cervesa Recipes?
Post by: majorvices on April 06, 2011, 11:50:21 AM
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.

IMO it's just one of those beers you can;t do without a partial mash at least.
Title: Re: Cervesa Recipes?
Post by: gordonstrong on April 06, 2011, 12:23:34 PM
For the people saying that help wasn't provided, note that I did offer two recipes (all grain and extract).  It's not like the question was never answered.  I agree, it's not really the best style for someone new to be making since it involves some advanced techniques.  So you either compromise on the ingredients or the methods or you compromise on the style fidelity.  Pick one.
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 06, 2011, 04:24:48 PM
For the people saying that help wasn't provided, note that I did offer two recipes (all grain and extract).  It's not like the question was never answered.  I agree, it's not really the best style for someone new to be making since it involves some advanced techniques.  So you either compromise on the ingredients or the methods or you compromise on the style fidelity.  Pick one.
Agreed it's not a great style for beginners, but we have no idea if the OP is a beginner or not.  New to the board yes, new to brewing . . . maybe, but not definitely.
Title: Re: Cervesa Recipes?
Post by: weithman5 on April 07, 2011, 06:42:50 PM

AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya'll can scoff all you want, I don't care.  :)

I have been pondering this thread for several days.  I like my light lager's too, and i am still a big fan of budweiser.  my big problem with them is that they are now not a good ol american company.  I love lots of different beers, some I cant' stand(guinness). I know wine snobs that don't seem to be as snobbish as some beer snobs lately.   So if it is the style people don't like, fine, but why bash it so badly.  If goose island, two brother's or great lakes made a beer similar to busch would it now be a good craft beer?
Title: Re: Cervesa Recipes?
Post by: a10t2 on April 07, 2011, 06:57:34 PM
If goose island, two brother's or great lakes made a beer similar to busch would it now be a good craft beer?

Goose Island are bad guys now, remember? We shall speak of them no more.
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 07, 2011, 07:09:44 PM
If goose island, two brother's or great lakes made a beer similar to busch would it now be a good craft beer?
It's a craptacular style of beer no matter who makes it.  They might make an awesome example of that style, but that doesn't make it a good beer.
Title: Re: Cervesa Recipes?
Post by: weithman5 on April 07, 2011, 07:15:50 PM
that's right about goose island. big section in the sunday tribune here about them and some of the other local breweries.
and Tom, yes craptacular in general to many, but i like it,( not as much as vienna, bock, etc, but more than many styles) and if it isn't worthy maybe it should be pulled from the BJCP
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 07, 2011, 07:19:59 PM
that's right about goose island. big section in the sunday tribune here about them and some of the other local breweries.
and Tom, yes craptacular in general to many, but i like it,( not as much as vienna, bock, etc, but more than many styles) and if it isn't worthy maybe it should be pulled from the BJCP
Of course it should be included, it's a valid style that many people enjoy.  I'm just not one of those people, that was the opinion I was expressing.  A good beer is a good beer no matter who makes it, although I'd add that I tend to buy beers from companies that are not massive conglomerations.

Now amercian hefeweizen, that should be banned. ;) ;D
Title: Re: Cervesa Recipes?
Post by: Pinski on April 07, 2011, 07:28:04 PM
Corona gives me a headache.  I've always liked an occasional Negra Modelo with some green enchiladas if that's what is available.
Title: Re: Cervesa Recipes?
Post by: weithman5 on April 07, 2011, 07:41:56 PM
Tom,
actually I think we then agree on concepts.  different beers for different people. also i am with you on the big company thing.  that is my biggest deterrent to many of the inbev products and such.
Title: Re: Cervesa Recipes?
Post by: gmac on April 07, 2011, 08:33:00 PM
Tom,
actually I think we then agree on concepts.  different beers for different people. also i am with you on the big company thing.  that is my biggest deterrent to many of the inbev products and such.

I'm curious.  Is the problem that a big company owns it or that the beer quality will suffer?  I used to drink a lot of Sleeman products because I went to school in Guelph where it's brewed and my wife worked there for a short time and an aquaintance works there.  When Sapporo bought them (I'm not sure what the company name is but they make Sapporo), I wasn't happy but I haven't noticed a change in the beer and now I'm drinking it just as before.  Yes, would I prefer that they were wholly locally owned...yes but they aren't but the beer is still good. 

My favourite summer beer these days is Steamwhistle Pilsner which I'm sure many of you have never had.  It's a light pilsner that is probably better overall quality that Corona but I'm wondering what people on here would think of it.
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 07, 2011, 09:24:53 PM
Is the problem that a big company owns it or that the beer quality will suffer?
Speaking strictly for myself, question #1 is "Do I like it?"  If the answer is yes I may or may not buy it.  If I haven't had it, I will probably try it.

My general guidelines beyond that are, is it a small company, and is it local?  I want it to be locally made because it supports the local economy and water/glass is not being shipped all over the world, which pollutes and is wasteful.  I want it to be from a small company because in my opinion that is important for competition, quality, and variety.

My local bottle shop stocks over 800 different bottles, and that is not including the many local breweries that don't distribute.  I'm lucky, I can pick and choose.  I've tried most of them, but when I go back for more I buy repeatedly based on several factors that include taste, style, brewery location, company size, are the owners cool or douchey, how well do I know the brewer personally, price, my mood, time of day, the list can go on and on.

The smallest and most local is of course my homebrew, and I like that plenty :)
Title: Re: Cervesa Recipes?
Post by: gmac on April 07, 2011, 09:31:42 PM
Is the problem that a big company owns it or that the beer quality will suffer?
I buy repeatedly based on several factors that include taste, style, brewery location, company size, are the owners cool or douchey, how well do I know the brewer personally, price, my mood, time of day, the list can go on and on.

The smallest and most local is of course my homebrew, and I like that plenty :)

So in that case the owners are cool right ;)

I wonder if they OP ever came back?
Title: Re: Cervesa Recipes?
Post by: denny on April 07, 2011, 09:32:45 PM
if it isn't worthy maybe it should be pulled from the BJCP

The BJCP guidelines are about categorizing beers, not deciding if they're good or bad. 
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 07, 2011, 09:40:08 PM
The smallest and most local is of course my homebrew, and I like that plenty :)
So in that case the owners are cool right ;)
He can be kind of a dick sometimes, but I've known him a long time and I like him anyway. ;D
Title: Re: Cervesa Recipes?
Post by: majorvices on April 07, 2011, 11:42:00 PM
Corona gives me a headache.  I've always liked an occasional Negra Modelo with some green enchiladas if that's what is available.

I can literally drink 4-6 coronas on the beach and barely catch a buzz. Certainly no head ache. those types of beers I don't normally gravitate too - but the best beer I ever tasted was the Miller Genuine Draft I had on the way back from a 4 day, 3 night back packing trip. It was ice cold, the only thing available, and delicious. I drank two of them, one right after the other and started working on my third before I lost my taste for it. but that first bottle was delicious.

On my last back packing trip I was really thirsty for a beer. I told the guys around me I would have even drank a coors light had someone offered me one. Then I took a swig of my filtered branch water and declared that coors light was actually lighter tasting than that. :P

I guess the point of the matter is that just about any beer has its place at certain times. I absolutely love Orval, but you won't catch me guzzling one after spending three days out in the woods without any beer. Nor would you catch me drinking one at 10 am on the gulf of mexico. But you will absoluetly find me drinking one on christmas morning/afternoon after the kids are done opening preasents (tradition.)

I should point out that 99% of the time I drink IPA when I am thirsty for a beer. Like now.  ;)
Title: Re: Cervesa Recipes?
Post by: ckpash88 on April 08, 2011, 12:21:27 AM
Yeah i was expecting for people to take a while to respond.

And to respond to one of the first messages. I am making this batch for my buddies birthday in june because he asked me to.

Kegging and carbonating my own urine would be easier but i dont think he would enjoy it.

I ended up going with...

6 punds of Extra-light DME
1.2 oz Tettanger hops for 60 min
.2 oz tettanger and saaz for the last 15 min
and bohemian lager yeast Wyeast 2124


So far it seems really dark I was thinking of cutting back 3 pounds of DME and subbing something like rice solids does anyone have any suggestions?
Title: Re: Cervesa Recipes?
Post by: Bret on April 08, 2011, 12:36:17 AM
Corona gives me a headache.  I've always liked an occasional Negra Modelo with some green enchiladas if that's what is available.

I can literally drink 4-6 coronas on the beach and barely catch a buzz. Certainly no head ache. those types of beers I don't normally gravitate too - but the best beer I ever tasted was the Miller Genuine Draft I had on the way back from a 4 day, 3 night back packing trip. It was ice cold, the only thing available, and delicious. I drank two of them, one right after the other and started working on my third before I lost my taste for it. but that first bottle was delicious.

On my last back packing trip I was really thirsty for a beer. I told the guys around me I would have even drank a coors light had someone offered me one. Then I took a swig of my filtered branch water and declared that coors light was actually lighter tasting than that. :P

I guess the point of the matter is that just about any beer has its place at certain times. I absolutely love Orval, but you won't catch me guzzling one after spending three days out in the woods without any beer. Nor would you catch me drinking one at 10 am on the gulf of mexico. But you will absoluetly find me drinking one on christmas morning/afternoon after the kids are done opening preasents (tradition.)

I should point out that 99% of the time I drink IPA when I am thirsty for a beer. Like now.  ;)
I really appreciate what you are saying here major.  I think it shows how much drinking is a subjective thing, and what you are experiencing is as important as what you  are drinking.  I generally dislike Miller Lite, but an ice cold can of it from a cooler of ice, during a softball game with my friends can approach beervana. 
Title: Re: Cervesa Recipes?
Post by: jeffy on April 08, 2011, 12:48:43 AM
Yeah i was expecting for people to take a while to respond.

And to respond to one of the first messages. I am making this batch for my buddies birthday in june because he asked me to.

Kegging and carbonating my own urine would be easier but i dont think he would enjoy it.

I ended up going with...

6 punds of Extra-light DME
1.2 oz Tettanger hops for 60 min
.2 oz tettanger and saaz for the last 15 min
and bohemian lager yeast Wyeast 2124


So far it seems really dark I was thinking of cutting back 3 pounds of DME and subbing something like rice solids does anyone have any suggestions?

So we did in fact not scare you away?  Cool!
I don't see much Mexican about your recipe, but I bet it makes good beer.
Title: Re: Cervesa Recipes?
Post by: Joe Sr. on April 08, 2011, 01:13:27 AM
Yeah i was expecting for people to take a while to respond.

And to respond to one of the first messages. I am making this batch for my buddies birthday in june because he asked me to.

Kegging and carbonating my own urine would be easier but i dont think he would enjoy it.

I ended up going with...

6 punds of Extra-light DME
1.2 oz Tettanger hops for 60 min
.2 oz tettanger and saaz for the last 15 min
and bohemian lager yeast Wyeast 2124


So far it seems really dark I was thinking of cutting back 3 pounds of DME and subbing something like rice solids does anyone have any suggestions?


The last light lager I made (still in the keg) was 3.5 lb Breiss Pilsner DME, 1 lb Pils Malt, 2 lb flaked maize.  I over hopped it, but your hopping looks good.  It's crystal clear and the color of straw, so that much I hit right on.
Title: Re: Cervesa Recipes?
Post by: majorvices on April 08, 2011, 01:19:54 AM
Yeah i was expecting for people to take a while to respond.

And to respond to one of the first messages. I am making this batch for my buddies birthday in june because he asked me to.

Kegging and carbonating my own urine would be easier but i dont think he would enjoy it.

I ended up going with...

6 punds of Extra-light DME
1.2 oz Tettanger hops for 60 min
.2 oz tettanger and saaz for the last 15 min
and bohemian lager yeast Wyeast 2124


So far it seems really dark I was thinking of cutting back 3 pounds of DME and subbing something like rice solids does anyone have any suggestions?

So we did in fact not scare you away?  Cool!
I don't see much Mexican about your recipe, but I bet it makes good beer.

agree,  but did he bother to read the rest of the thread? All the info he needs is there. A, FWIW, if you can;t maintain 48-52 steady fermentation temps I'd recommend going with a clean fermenting ale yeast (as was mentioned as well in the thread.)
Title: Re: Cervesa Recipes?
Post by: euge on April 08, 2011, 01:34:20 AM
ckpash88 I would like to apologize for the "urine" suggestion. It was meant to be humorous, but was inappropriate in reality.

There's a wealth of info here so if you have any questions feel free to ask.

 
Title: Re: Cervesa Recipes?
Post by: ckpash88 on April 08, 2011, 03:09:58 AM
Oh i figure your were kidding. I was not offened by it.

I got the recipe from 200 clone recipe book.

I coppied it almost to the t but i upped the malt amount and added extra corn sugar but it seems a little dark for what i was going for.

I will let you know how it turns out in a month  :) and i plan on subbing in rice or corn maybe even both and i will tell you how that goes to.

If anyone has flavor additive other then hops, malt, and specialty grains let me know
Title: Re: Cervesa Recipes?
Post by: a10t2 on April 08, 2011, 03:17:43 AM
i plan on subbing in rice or corn maybe even both and i will tell you how that goes to.

You can't use corn or rice in an extract beer. You need a mash to convert the sugars.
Title: Re: Cervesa Recipes?
Post by: ckpash88 on April 08, 2011, 05:42:34 AM
I did a bud clone a year ago that I bought from the store as a kit and one of the packages was rice solids or something like that I know there is a with to get sugars  from rice without mashina
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 08, 2011, 05:44:49 AM
Yes, you can use a product like rice solids, but you can't use rice or corn itself, that's all he was saying.
Title: Re: Cervesa Recipes?
Post by: ckpash88 on April 08, 2011, 05:58:31 AM
Yes yes he did. I need to read things a little more thuroughly lol. Thank you all for the responses they have been very helpful
Title: Re: Cervesa Recipes?
Post by: euge on April 08, 2011, 06:28:45 AM
Yes yes he did. I need to read things a little more thuroughly lol. Thank you all for the responses they have been very helpful

Now if you can't lager the beer properly, then maybe a different yeast might help. I'm really enjoying the wlp0029 (http://www.whitelabs.com/beer/strains_wlp029.html) right now. Check it out.
Title: Re: Cervesa Recipes?
Post by: Malticulous on April 08, 2011, 12:34:31 PM
You can't use corn or rice in an extract beer. You need a mash to convert the sugars.

But you can get corn in the extract,
http://www.williamsbrewing.com/AMERICAN-LAGER-EXTRACT-8-LBS-P1342C99.aspx
I've never used it.
Title: Re: Cervesa Recipes?
Post by: gordonstrong on April 08, 2011, 12:42:31 PM
It's hard to get extract beers as light in color as you'd like.  Even if you use "extra light" extracts.  Seems you can do better with dry malt extract than liquid, but the color isn't going to be as light as if you just mashed a low-kilned malt yourself.  Since you're already using extra-light DME, not sure how much lighter you can go.

The color is coming from the malt, so subbing out DME for other stuff like rice syrup, will lighten the color.

Be careful in how hard and long you boil; those can develop additional color.  If you can do a full boil rather than a concentrated boil, that helps.
Title: Re: Cervesa Recipes?
Post by: Joe Sr. on April 08, 2011, 02:52:02 PM
I suppose this gets back to Tom's "let's not fear the partial mash comment," but if you do a partial mash (where you can add in the corn or rice) and a late addition of you malt (liquid or dry) you'll be able to control the color much better.  Maybe not spot-on, but lighter than all extract for a 60 minute boil for sure.

Alternatively, I suppose you could just split the extract into an early and late addition.  This should help to keep the beer as light as possible but I don't know how much this would impact it.
Title: Re: Cervesa Recipes?
Post by: denny on April 08, 2011, 03:13:30 PM
Now amercian hefeweizen, that should be banned. ;) ;D

Tom is my new hero!   ;D ;D ;D ;D ;D ;D
Title: Re: Cervesa Recipes?
Post by: denny on April 08, 2011, 03:22:16 PM
Oh i figure your were kidding. I was not offened by it.

I got the recipe from 200 clone recipe book.

I coppied it almost to the t but i upped the malt amount and added extra corn sugar but it seems a little dark for what i was going for.

I will let you know how it turns out in a month  :) and i plan on subbing in rice or corn maybe even both and i will tell you how that goes to.

If anyone has flavor additive other then hops, malt, and specialty grains let me know

Take a look at my Cream Swill recipe.  It uses rice solids and does a very small mash with 6 row barley and flaked corn.  I think it may be just what you're looking for.

http://wiki.homebrewersassociation.org/CreamSwill
Title: Re: Cervesa Recipes?
Post by: tschmidlin on April 08, 2011, 04:43:20 PM
Now amercian hefeweizen, that should be banned. ;) ;D

Tom is my new hero!   ;D ;D ;D ;D ;D ;D
Wait, new?!  :-\