Mexican Amber Lager - Extract Version

Makes 5 gallons



Malts & Extracts:
1.5 lbs Flaked Maize
1.0 lbs Vienna Malt
0.5 lbs Munich Malt
0.125 lbs. Carafa II Special
3.3 lbs Pilsen Light Liquid Malt Extract (LME)
1.0 lbs Pilsen Light Dried Malt Extract (DME)
0.5 lbs Dextrose (Corn Sugar)

Hops:
0.75 oz Hallertauer Mittelfrueh hops (boil 60 min)
0.50 oz. Hallertauer Mittelfrueh hops (boil 30 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.75 oz Hallertauer Mittelfrueh hops (boil 15 min)

Yeast:
Imperial L09 Que Bueno Yeast, Dry Yeast Alternative - Lalbrew Diamond Lager, Saflager 34/70

Step by step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out the grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract (DME), stirring to dissolve. Return to a boil, then add 0.75 oz. of Mittelfrueh hops and boil for 60 minutes. With 30 minutes remaining add 0.50 oz. Mittelfrueh hops. With 15 minutes remaining add 1 Carrageenan Tablet and 0.75 oz. Mittelfrueh hops. With 1 minute remaining add 0.50 lb. dextrose.

     At the end of the boil turn off the heat, and thoroughly mix in the liquid malt extract (LME). Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

 

OG: 1.048
FG: 1.010
ABV: 4.8%
IBUs: 19
SRM: 11