Photo by: Terwilliger911

6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)


Procedure:


Starter: Wyeast (lager, 2 days before, only original starter)
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Add malt extract exept hop pellets and yeast and bring to boil.
Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
Last 10 min. boil with flavor hops.
Last 2 min. boil with aroma hops.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
Move the fermenter to the ~50 F place (garage) for fermentation.


Source:  Eric's Beer Page




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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

Ingredients:

1 lb. Vienna malt
0.5 lb. dark Munich malt, 10° to 12° Lovibond
0.25 lb. malted wheat
1 lb. lager malt
4 lbs. unhopped amber malt extract syrup
1 oz. Perle hop pellets, for 60 min.
0.5 oz. Hallertauer hop pellets, for 20 min.
0.5 oz. Spalt pellets, for 20 min.
0.125 lb. coarsely cracked (not ground) light-roast coffee beans
1 broken cinnamon stick
14 g. dry lager yeast or liquid culture
3/4 cup corn syrup

Step by Step:

Heat 1.5 gals. of water to 132° F, crack and mix in malts and malted wheat. The mash should settle at 121° F. Hold 30 minutes, then remove 3 qts. of liquid from the mash and boil it 15 minutes. Stir heated mash back into the mash tun. This should raise the whole mash to 137° F or so. Hold another 30 minutes, then remove 3 qts. again and bring to a boil. Boil this 15 minutes, add it back to the mash tun, raising the whole to about 152° F. Hold here for 60 minutes, then lauter and sparge with 2 gals. of 168° F water. To this runoff (about 3 gals.) add extract syrup and bring to a boil. Add Perle hop pellets, boil 40 minutes. Add Hallertauer and Spalt pellets, boil 20 minutes.

Remove from heat, set in ice water to cool, and add coffee beans and cinnamon stick. Steep at least 15 minutes, then chill and top off to 5.25 gals. with pre-boiled chilled water. At 75° F pitch dry lager yeast or a liquid culture (I've had great luck in this recipe with Wyeast 2308 Munich). Seal and ferment for two days at 65° to 70° F, then place in a cooler (50° to 55° F) for a week. Rack to secondary and, if possible, place in a cold place (40° F or below) for three to six more weeks. (Otherwise, maintain at 50° F for three or four weeks.) Prime with corn sugar and bottle. Age cold (40° to 50° F) six to eight weeks, space permitting.

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