Name: The Field Irish Pubs Modelo Cerveza Recipe
Cook time: 240 h
Total time: 240 h
Yield: 20 servings
Cuisine: Mexican
Ingredients: 5 kg Pilsner malt (2-row light pale); 0.5 kg Flaked maize (corn); 0.25 kg Vienna malt; 0.15 kg Light Munich malt; 100 g Honey (orange blossom, for aroma adjunct); 15 g Saaz hops (or Hallertau Mittelfrüh substitute) — bittering; 20 g Saaz hops — aroma; 2 tsp Dried orange blossom (or a few drops orange blossom water) — optional aroma; 1 to taste Fresh or dried mild herb (e.g., small sprig of epazote or a very small amount of dried lemon verbena) — optional, subtle herbal hint; 1 pack Liquid lager yeast (e.g., Wyeast 2124 Bohemian Lager or Saflager W-34/70 dried); 25 L Water (brewing liquor); 1 each Campden tablet (for chlorine/chloramine removal) — optional; 5 g Gypsum (calcium sulfate) or brewing salts to adjust water profile; 80 g Corn sugar / dextrose (for priming)

Indulge in the vibrant flavors of Cerveza del Centro, a refreshing craft beer that captures the essence of the heart of Mexico. Brewed with the finest local ingredients, this golden elixir offers a perfect balance of crispness and subtle malt sweetness, making it an ideal companion for any occasion. Savor the hints of citrus and floral notes that dance on your palate, and let the smooth finish transport you to sun-soaked plazas and lively fiestas. Cheers to a truly authentic experience!

Cerveza del Centro

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ABV 4.0% Mexican Lager characterized by an orange blossom honey aroma with a hint of herb.

Treat 25 L brewing water: add Campden tablet if needed to remove chlorine, and dissolve gypsum (5 g) to give a slightly higher sulfate-to-chloride ratio for a clean, dry finish. Heat water to strike temperature (around 74°C/165°F, to hit mash 64–66°C/147–151°F).

Prepare water

Combine crushed pilsner malt, Vienna, light Munich and flaked maize in mash tun. Pour strike water to reach a mash temperature of 64–66°C (147–151°F). Stir to eliminate dry pockets and ensure even hydration.

Mash-in

Hold the mash at 64–66°C (147–151°F) for 60 minutes to allow full starch conversion. Check iodine test near end of mash; it should show no starch.

Conversion rest

Raise temperature to 76°C (169°F) for 10 minutes (mash-out) to stop enzymatic activity and improve lautering.

Mash-out

Recirculate first runnings until clear, then collect wort into the kettle. Sparge with ~10–12 L water at 76°C (169°F) to collect total pre-boil volume of about 24–26 L (accounting for boil-off). Aim for pre-boil gravity slightly higher than target to account for expected boil-off.

Lauter and sparge

Bring wort to a vigorous rolling boil and boil for 60 minutes total.

Boil

Add 15 g Saaz hops at the start of the 60-minute boil for mild bitterness appropriate to a Mexican lager.

Bittering hop addition (60 min)

With 10 minutes left in the boil, add 20 g Saaz hops for aroma and a very mild noble spice note. If using dried orange blossom or orange blossom water, add the dried blossoms at 5–10 minutes to capture aroma (do not boil orange blossom water; reserve drops for post-fermentation if preferred).

Late hop additions (5–10 min)

Add 100 g orange blossom honey in the last 5 minutes of the boil to preserve delicate floral aromas (or heat separately and add at flameout to reduce scorch). This increases fermentables slightly and adds aroma without a pronounced honey flavor.

Honey addition

If using a very mild herb (lemon verbena or a small sprig of fresh epazote), add it with 2–3 minutes left or at flameout for a subtle herbaceous hint. Keep amount minimal; you want only a whisper of herb.

Optional herbal hint

At flameout, remove from heat and whirlpool for 10–15 minutes to allow hop/tea particulates to settle and to cool slightly before chilling.

Flameout and whirlpool

Cool wort quickly to 10–12°C (50–54°F) using an immersion, plate, or counterflow chiller to minimize oxidation and contamination. Transfer to sanitized fermenter.

Chill wort

Aerate oxygenate the chilled wort well — either vigorous shaking, splashing, or pure O2 to target ~8–10 ppm dissolved oxygen for healthy lager fermentation. Rehydrate or prepare the yeast per manufacturer instructions and pitch at 10–12°C (50–54°F).

Aeration and pitching

Hold fermentation at 10–12°C (50–54°F) until vigorous activity slows (typically 7–14 days). Target attenuation to reach final gravity consistent with 4.0% ABV (starting gravity around 1.042–1.044, final gravity around 1.009–1.011).

Primary fermentation

Raise temperature to 15–17°C (59–63°F) for 48 hours after primary activity slows to encourage diacetyl reduction and clean up any off-flavors.

Diacetyl rest

After diacetyl rest, gradually lower temperature over 2–3 days to 1–3°C (34–37°F) and lager for 3–6 weeks. This clarifies the beer, smooths flavors, and fosters the crisp, clean profile of a Mexican lager. If using orange blossom water instead of dried blossom, add a few drops at packaging to taste (very sparingly) for a brighter aroma.

Lagering (cold conditioning)

Ensure beer has reached terminal gravity and is clear. Sanitize bottles/kegs and priming equipment. If bottling, dissolve 80 g corn sugar in 250 ml boiling water, cool and add to bottling bucket.

Prepare for packaging

Rack beer to bottling bucket on top of priming solution, gently mix to evenly distribute without aeration, then fill and cap bottles. If kegging, carbonate to 2.6–2.8 volumes CO2 typical for Mexican lagers.

Priming and fill

Allow bottles to prime at 18–20°C for 10–14 days to naturally carbonate, then chill for at least 1–2 weeks to allow flavors to mellow. For best clarity and flavor, cold condition (lager) an additional 1–2 weeks at near-freezing temperatures before serving.

Bottle conditioning and cold storage

Serve cold (4–7°C / 39–45°F) in a flute or pilsner glass. Expect a light-bodied, crisp beer with subtle orange blossom honey aroma and a faint herbal note, ABV approximately 4.0%.

Serving

Pilsner malt (2-row light pale)

Flaked maize (corn)

Vienna malt

Light Munich malt

Honey (orange blossom, for aroma adjunct)

Saaz hops (or Hallertau Mittelfrüh substitute) — bittering

Saaz hops — aroma

Dried orange blossom (or a few drops orange blossom water) — optional aroma

Fresh or dried mild herb (e.g., small sprig of epazote or a very small amount of dried lemon verbena) — optional, subtle herbal hint

Liquid lager yeast (e.g., Wyeast 2124 Bohemian Lager or Saflager W-34/70 dried)

Water (brewing liquor)

Campden tablet (for chlorine/chloramine removal) — optional

Gypsum (calcium sulfate) or brewing salts to adjust water profile

Corn sugar / dextrose (for priming)

Modelo Cerveza

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Make Modelo Cerveza Recipe in just 240h . ABV 4.0% Mexican Lager characterized by an orange blossom honey aroma with a hint of herb.

Modelo Cerveza Recipe

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