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Ingredients
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Mash
Boil
Fermentation & Packaging
Method
Mash
- 1
Heat strike water
Heat the brewing water to 165°F (74°C) to prepare for mashing. This temperature will stabilize once the grains are added.
- 2
Mash grains
Add the pilsner malt, flaked corn, and acidulated malt to the mash tun. Stir thoroughly to eliminate dry pockets and stabilize the mash at 150°F (66°C). Hold this temperature for 60 minutes to promote a clean, crisp fermentable wort.
- 3
Mash out and sparge
Raise the mash temperature to 168°F (76°C) for 10 minutes, then sparge with hot water until approximately 6.5 gallons of wort are collected.
Boil
- 4
Begin boil
Bring the collected wort to a rolling boil. Maintain a steady boil for 60 minutes.
- 5
Add hops
At 60 minutes remaining, add Hallertau Mittelfrüh hops for clean bitterness. With 10 minutes left in the boil, add Saaz hops and yeast nutrient.
- 6
Chill wort
After the boil is complete, rapidly chill the wort to 50°F (10°C) using an immersion or plate chiller to reduce the risk of contamination.
Fermentation & Packaging
- 7
Pitch yeast
Transfer the chilled wort to a sanitized fermenter and pitch the Mexican lager yeast. Aerate well before sealing the fermenter.
- 8
Primary fermentation
Ferment at 50°F (10°C) for 10–14 days, or until final gravity is reached. Raise temperature to 60°F (16°C) for 2 days for a diacetyl rest.
- 9
Lagering
Lower the temperature gradually to near 34°F (1°C) and lager for 3–4 weeks to achieve a clean, smooth finish.
- 10
Package beer
Dissolve priming sugar in boiling water, cool, and add to the beer before bottling or kegging. Carbonate to approximately 2.6 volumes of CO₂.
