Name: Ernie's Midtown Pubs Mexican Lager Recipe
Cook time: 4 h
Total time: 4 h
Yield: 24 servings
Cuisine: Mexican
Ingredients: 5 cups Pale Malt; 1 cup Caramel Malt; 0.5 cup Roasted Barley; 1 tbs Hallertau Hops; 0.5 tbs Saaz Hops; 1 packet Mexican Lager Yeast; 5 liters Filtered Water; 0.5 cup Peat Smoked Malt

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Begin by crushing the Pale Malt, Caramel Malt, Roasted Barley, and Peat Smoked Malt in a grain mill to prepare for mashing.

Malt Preparation

In a large brew kettle, bring 5 liters of filtered water to a boil.

Boil Water

Once the water is boiling, add the crushed grains to the kettle and maintain the temperature at around 65°C (149°F) for 60 minutes.

Mashing Process

After mashing, sparge the grains with an additional 2 liters of hot water to extract more sugars.

Sparging

Bring the wort to a boil again and add Hallertau Hops. Boil for 60 minutes.

Boil Wort

During the last 15 minutes of the boil, add Saaz Hops to the mixture.

Add Saaz Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches 18-20°C (64-68°F).

Cooling

Transfer the cooled wort into a sanitized fermenter and pitch the Mexican Lager Yeast. Seal the fermenter and allow it to ferment at a controlled temperature of 12-15°C (54-59°F) for about 2 weeks.

Fermentation

After fermentation is complete, transfer the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks.

Bottling Process

Pale Malt

Caramel Malt

Roasted Barley

Hallertau Hops

Saaz Hops

Mexican Lager Yeast

Filtered Water

Peat Smoked Malt

Mexican Lager

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Mexican Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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