Austrian Expat Dark Mexican Lager

ABV: 5.20%

IBU: 28

SRM: 13

OG: 1.052 (12.8° P)

FG: 1.012 (3° P)

Link to article

Yield: 5.5 US gallons (20.8 L)

The following beer recipe is featured in the May/June 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

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Brewed 6 times

Yield: 5.5 US gallons (20.8 L)

The following beer recipe is featured in the May/June 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

Ingredients:

  • MALTS
  • 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
  • HOPS
  • 2 oz (57 g) Tettnang, 4.5% a.a. @ 60 min (28 IBU)
  • YEAST
  • Mexican lager yeast (2 L starter)
  • WATER
  • 04. g/gal (0.3 g/L) calcium chloride added to reverse osmosis water

Specifications:

Original Gravity: 1.052 (12.8° P)

Final Gravity: 1.012 (3° P)

ABV: 5.20%

IBU: 28

SRM: 13

Directions:

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.

Extract Version

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. 


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