This beer recipe was originally featured in the May/June 2017 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
Amahl Turczyn adds a caramel-twist to a summertime favorite. Expect a bit of sweetness and color from the specialty malts, while the character of the beer stays true to the refreshing quality of Mexican lager.
Austrian Expat Dark Mexican Lager | Dark Lager
- 6 lb (2.72 kg) Vienna malt
- 2 lb (0.9 kg) Pilsner malt
- 1 lb (0.45 kg) flaked maize
- 1 lb (0.45 kg) 20° L Munich malt
- 0.5 lb (227 g) 120° L crystal malt
- 2 oz (57 g) Weyermann Carafa® II malt
- 2 oz (57 g) Tettnang, 4.5% a.a. @ 60 min (28 IBU)
- Mexican lager yeast (2 L starter)
- 04. g/gal (0.3 g/L) calcium chloride added to reverse osmosis water
- Original Gravity: 1.052 (12.8° P)
- Final Gravity: 1.012 (3° P)
- ABV: 5.2%
- IBU: 28
- SRM: 13
Mash malts at 148° F (65°C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76°C) for another 10 minutes to mash out. Sparge at 168° F (76° C). Boil 90 minutes. Chill to 50° F (10° C) and oxygenate. Pitch a strong starter of yeast. Ferment at 50-55° F (10-13° C) until terminal gravity is reached. Raise to 60° F (16°C) and hold two days for a diacetyl rest. Crash to 35° F (2° C) and lager beer at 35-40° F (2-4° C) for at least a month.
Substitute 6.25 lb (2.83 kg) Vienna malt extract syrup for the Vienna and Pilsner malts. Substitute 8 oz (227 g) dextrose for the flaked maize. Substitute 1 lb (0.45 kg) Munich malt extract syrup for the Munich malt. Omit calcium chloride. Steep crystal and Carafa® II malts at 155° F (68° C) for 30 minutes. Drain, rinse grains, and dissolve extract syrups and corn sugar completely in reverse osmosis water, then top off to desired boil volume. Proceed as above.