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

Beano Beer

Posted by Ben Evert | 4:54 PM | , | 1 comments »

I tried using Beano as a way to lower the carbs in my beer. Looks like it works because the gravity did get lower with the Beano. Here's the recipe printout from my Promash program,


03-07-2008 Beano Experiment # 1

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday March 07, 2008
Head Brewer: Ben Evert
Asst Brewer:
Recipe: Beano Experiment # 1


Recipe Specifics
----------------

Batch Size (Gal): 2.50 Wort Size (Gal): 1.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.065 Plato: 15.88
Anticipated SRM: 7.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.21
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 5.38 by Volume: 6.87 From Measured Gravities.
ADF: 83.2 RDF 69.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 15.90
Actual Points From Mash: 13.00


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 3.50 lbs. Light Liquid Malt Extract 1.035 7
10.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 0.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.50 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.60 35.3 60 min.
1.00 oz. Fuggle Pellet 4.40 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 Tablespoon Irish Moss Fining 15 Min.(boil)


Yeast
-----
Dry Yeast

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 2.50
Recorded OG: 1.062 Plato: 15.21


Fermentation Specifics
----------------------

Pitched From: Dry Pack
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F



Bottling/Kegging Specifics
--------------------------

Bottling Date: Saturday April 12, 2008
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 1.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 1.16 Oz
Amount of Liquid Added: 0.14 Gal


Fermentation Notes
------------------

Added beano (1 tablet) March 11 - hydro reading 1.020, Transferred to secondary 3/18 hydro reading 1.014, added whiskey soaked oak chips. final reading 1.010

Notes
-----

Secondary ferment over whiskey soaked oak chips. Beano added during secondary. Total drop in gravity with Beano .010