How to make Mexican Lagers | fermentarium. (Vienna Lagers)
Recipe
- 3.75 lbs. of Continental Pilsner Malt
- 5.0 lb. of Vienna Malt
- 1.0 lb. of Munich Malt
- 6.0 oz of Crystal Malt
- 1.5 oz Hallertau (4.0% AA) for 60 minutes
- 0.5 oz Hallertau (4.0% AA) for 10 minutes
- White Labs WLP838 Southern German Lager or Wyeast 2308 Munich Lager
- SG 1.051
- FG 1.013
Mash the grains for 90 minutes at 152 F (67 C). You’ll want to boil the beer for 90 minutes to eliminate any DMS (dimethyl sulphide).
Ferment at the wort at 50 F, the lower end of the recommended temperature for the yeast. Once the fermentation is complete, you’ll want to lager the beer for at least 4 weeks. If you can make the beer in February or March, the beer will be even smoother by summer.
Carbonate the beer 2 to 2.5 volumes.