Non– Alcoholic Recipe
Rationale Mexican Lager, Best Day, Hazy IPA
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavoring Ingredients
Method
Brewing the Base
- 1
Prepare the Mash
In a large pot, heat 500 ml of water to about 70°C (158°F). Add the 200 g of malted barley and stir well. Allow the mixture to sit for 60 minutes to extract the sugars.
- 2
Boil the Wort
After 60 minutes, bring the mixture to a boil. Once boiling, add 20 g of Cascade hops and boil for an additional 30 minutes.
- 3
Add Saaz Hops
After 30 minutes, add the 15 g of Saaz hops and continue to boil for another 15 minutes.
- 4
Cool the Wort
Remove the pot from heat and cool the wort quickly using an ice bath or a wort chiller until it reaches room temperature.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal it with an airlock and allow it to ferment for 5-7 days at room temperature.
- 6
Prepare Carbonation
After fermentation is complete, dissolve 5 g of priming sugar in a small amount of water and add it to the fermented beer. This will help carbonate the final drink.
- 7
- 8
Chill
Once carbonated, refrigerate the bottles until cold.
Flavoring and Serving
- 9
Prepare the Flavoring
In a mixing bowl, combine 50 ml of lime juice, 30 ml of agave syrup, and 10 g of chopped cilantro. Stir well to combine.
- 10
Mix with Carbonated Water
Pour the flavored mixture into a glass and top with 200 ml of carbonated water. Stir gently to combine.
- 11
Add Salt
Add 1 tsp of salt to enhance the flavors, adjusting to taste.
- 12
Serve
Serve chilled, garnished with a lime wedge and a sprig of cilantro if desired.
