Pressure Fermented Mexican Lager Recipe and Review
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- Опубликовано: 7 ноя 2024
- #homebrewWednesday #brewtube #homebrew
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Mike found the original recipe in the May / June 2017 issue of Zymurgy Magazine. It’s part of an excellent article about Mexican Lagers. SKA brewing in Durango directly contributed it, it’s their “Mexican Logger” recipe.
Mike fermented this in his Fermzilla All Rounder, at 70 degrees, and with 15 psi of pressure, and it’s exceptionally tasty. You can get the recipe here:
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We briefly discuss some of the advantages of pressure fermentation, and a bit about some popular Mexican lagers.
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Looking good!
Super cool when a beer works out well like this.
Happy HBW
Cheers
GREAT BREW DAY!!! And snow in the back ground!!! The beer looked GREAT!! I'd love to slam down a few quarts on a hot, summer day.
I'm not sure if lager can be produced by soaking malt for an hour in hot water at one temperature because extract that contains mainly, simple sugar, glucose, is produced, unless, a conversion temperature is used as the single temperature. Beta is responsible for conversion, which occurs around 140 to 145F. During conversion, Beta turns glucose into fermentable, complex types of sugar, maltose and maltotriose. Maltose and Maltotriose are the sugars that produce ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation.
To produce pseudo, ale and lager, the step mash method and under modified, low protein, malt are used. To produce authentic, ale and lager, the decoction method is used.
Thanks for the great comment! I have to admit that I didn't realize the compounds that each amylase create, and I had to go out and do some more reading. Although Beta is most active at 140 - 149, wouldn't it still be active up to 160 where it's denatured? I'll have to do some more reading on this, I thought yeast convert the sugar in an order of easiest to hardest to eat, so fructose first, working it's way up to the maltose, which would lead me to believe they would all end up as alcohol until the yeast call it quits.
I've long wanted to make the same recipe half step mashed and half decocted, just to try them side by side. Maybe I'll have to push that up on my priority list. :-)
Hey! New to you guys. Going to try this mexican logger. I got a fermentasaurus about a year ago. Been having fun with pressure fermentation. Makes beautiful IPAs. And lagers. Havnt tried a saison under pressure yet.
Well welcome aboard Mark! Let us know how it turns out, our batch went a little too quickly :-)
Mike's going to make a lagered Roggenbier soon, we're looking forward to seeing how that comes out.
Nice. What's the closest commercial beer that recipe compares to (Modelo, Dos Equis...)? I bought a FermZilla also to pressure ferment lagers, but I can't get it to hold pressure. It seems to have a slow leak coming from the lid area somewhere. Did you have any issues with yours?
You know, I'm not really sure. The closest would probably be a craft example, the large Mexican lagers are a bit watered down. Obviously, Ska Brewing's Mexicaln Logger would be close, but I don't know how far their distribution is.
I'm sorry, I totally missed your leak question. I did have some minor issues, but I picked up a strap wrench so I could snug it better, and that took care of it. I had a bit of a hard time getting it snug, and then being able to remove it, without the wrench. A bit of a strange design, needs more ridges to grip.
I would also suggest trying to put some food grade lubricant like you use with kegs around the gasket on the lid.
Use some keg lube. I've had my fermzilla almost a year and I stopped using the wrench to tighten it. It isn't necessary for me. With o-ring seals it's important to not overtighten, as it deforms the seal surface and can pinch the o-ring. They do sell replacement o-rings as well and I think they may be slightly larger in diameter to help with this.
For the Mexican lagers, most are mexican versions of american light lager. Meaning they use adjuncts to lighten the flavor and body.
Try Victoria, Corona Familiar, or Bohemia. Those are more flavorful than modelo especial.
I'm interested here because this is the first time I've heard someone else describe pilsner as "corny". I've tasted it in plenty of beers and wasn't sure why some had it and others not, including beers in germany which mostly lacked the corny character.
When I made my first helles it was super corny, and I dislike that flavor. I thought it was DMS, because I had never tasted DMS before. So I'm realizing by your comments and from some club feedback that my beer wasn't bad because of DMS, it was bad because I used Weyermann pils. I guess I don't like it in high amounts. I just wonder how the Germans make Helles taste so good while still using mostly pilsner... Any thoughts?
Cheers
Mike here - I really enjoy the corn flavor, at low to medium low levels. I've asked the same question when I try to get that grainy flavor that are typical of so many German beers. I really want to figure that out. I know it isn't decoction that does it, and I wonder if it's simply the freshness of the grain . I heard low oxygen brewing may be a factor.
@@ColoradoBrewTalk yea I totally understand that many people like it, I mean the beers keep selling. I can handle small amounts but prefer as little as possible.
I've recently been looking at some german brewing forums and the LODO stuff seems to be popular and purported to be a factor. But I just started looking into it.
I think it's a few things, like you said very fresh grain. Also custom maltings. I've read the big german breweries get their pilsner kilned to their own spec, a little darker than normal. That way they can use mostly base malt and reduce the corny taste, and increase the graininess/maltiness. And maybe the LODO is the final piece.
Isn't what makes a mexican lager its use of corn in the grain bill? You say it's corny but there's no corn. My pressure fermented mexi lager is 65% 2 row, 32% flaked corn, 3% munich, 6 IBUs of 60 min hallertau, 12 IBUs of 15 min Motueka and it's great
Thanks for the comment and recipe! I may have to give that one a try the next time I brew one.
Although it's common, I don't know that corn is a requirement for a Mexican Lager. Looking at the BJCP 2015 guidelines for 2A International Pale Lager it says "May use rice, corn, or sugar as adjuncts, or may be all malt." I don't think the corn flavor we were running into was DMS, but it could be, and a light amount isn't considered a fault, or maybe it's a flavor from the yeast.
@@ColoradoBrewTalk interesting! did not know that. and by the way, I am in Durango, CO so Mexican Logger is the standard
@@davidgolden7919 Love that beer! That's why when I saw this clone recipe SKA gave to the AHA, I had to brew it :-)