This recipe was found on Leener's a supplier of homebrew supplies and is a kit that you can purchase. Personally, I like to experiment, so I would use Alexander's Light Malt and some noble hops to modify this recipe
Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio.
1 oz. Finishing Hop Pellets
1 ea. Coopers Mexican Cerveza
1 LB. Extra Light Dry Malt
1 LB. Corn Sugar
1 pk. Brewer's Yeast
1 hop bag
50 Bottle Caps
Place 1 gallon of water into the brew kettle.
Place the hop pellets into the boiling bag and tie it closed. Place into the kettle and boil for 3 minutes.
Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.
Turn off the heat and stir in the Cerveza Malt Extract. Keep stirring until the malt is completely dissolved.
Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees.
Ferment and bottle using your usual methods
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