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Arizona Lager/ Ale
Vienna-Style Lager - Partial Mash
Cerveza! I really had to scour the web to find a starting place for this recipe. It seems home brewers generally lack an appreciation for this red-headed stepchild of a beer variety. For a clean, crisp Mexican-style beer, cold brew as a lager. Brewing at "normal" temperatures yields a pleasant light ale.
- 0.5 lbs (0.23 kg) Crystal 20 (20 °L)
- 3 lbs (1.36 kg) Extra Light Dry Malt Extract (1 °L)
- 2 lbs (0.91 kg) Rice Syrup (1 °L)
- 1 lbs (0.45 kg) Corn Sugar (Dextrose) (0 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 2 oz (56.7 g) Saaz (Czech) Pellet 3% AA (Boil - 60 mins)
- 1 oz (28.35 g) Saaz (Czech) Pellet 3% AA (Boil - 15 mins)
- 1 lbs (0.45 kg) Agave Syrup (Boil - 60 mins)
- 1 oz (28.35 g) Irish Moss (Boil - 15 mins)
- Bohemian Lager Yeast (Wyeast 2124) (Liquid)
Infusion Step: Mash at 152 °F (67 °C) for 30 minutes.
The rice syrup in the ingredients list is actually dry rice syrup powder I found at my local brewing supply store. Alternately, you can use flaked rice or grits. The agave syrup is optional, add to boil. It's an extra fermentable and adds a hint of southwest flavor.
The times and temperatures below are for brewing this recipe as a lager. the secondary fermentation listed is actually the diacetyl rest. After bottling, reduce the temperature gradually back down by about 2 deg. per day and then hands off for a long time. The flavor is actually not very good at all if it doesn't age properly.
If the low temp range and precise temp control is just too impossible, this can also be done as an ale in the 65-68 deg. range. The long aging process is still needed - preferably colder (I aged my bottles in the refrigerator, and it turned out great)
Hold in primary fermentor for 14 days at 53 °F (12 °C).
Transfer to secondary fermentor for 2 days at 62 °F (17 °C).
Allow to carbonate and age for 28 days at 53 °F (12 °C).
If you started brewing this beer today you could be drinking it by June 1, 2019. Start brewing this recipe.