[James]

Hi, homebrewers! This is my first ever post in this forum. Looking forward to interact with everybody in this forum. Anyway, I designed a 12 gal Mexican Lager recipe. Before I start brewing, I would like to hear your thoughts on this.

Malt bills:
15 lbs 12 oz Pilsner (DE) 71%
5 lbs 4 oz Flaked maize 24%
1 lb 1 oz Vienna 5%

Hops schedule:
2 oz Tettnang 60 mins
3 oz Saaz 5 mins
2 oz Tettnang 5 mins

However, I would like my Mexican lager to have presentable notes of limes. but i prefer lime flavor to be subtle instead of overwhelming like Bud Light Lime. I read from Zyumgry that Mexican brewers add citric acid to finished beer in BBTs to prevent flies. Citric acid also provides some notes of lime. I'm thinking to add citric acid in purged corny keg before filling in with finished beer. I don't want to risk adding too much citric acid like I added too much lavender to my Belgian ale weeks ago. I'm wondering if anyone ever used citric acid before? Any suggestions are welcome. Cheers!

[denny]

How about just adding lime to taste in the glass?

[James]

that's my backup plan 

[denny]

that's my backup plan 

The flavor would be much fresher and easier to control.

[MNWayne]

Fresh is always best. What do you prefer? Bud lite lime from the can or Corona with a lime?

[Steve Ruch]

Fresh is always best. What do you prefer? Bud lite lime from the can or Corona with a lime?

Are those my only options?😞

[Iliff Ave]

I currently have a mexican lager with lime on tap. I pureed one whole lime and added at packaging and it came out just about perfect with just a hint of lime. Everyone was adamant about just adding lime to the glass but this method worked out great for what I was going for.

My recipe was something like:
56% pilsner
24% flaked corn
20% Vienna

[bob.wilson77]

I've dry hopped with Ekuanot hops and got lime notes out of it.

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