The following beer recipe is featured in the May/June 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Amahl Turczyn adds a caramel-twist to a summertime favorite. Expect a bit of sweetness and color from the specialty malts, while the character of the beer stays true to the refreshing quality of Mexican lager.
The following beer recipe is featured in the May/June 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Amahl Turczyn adds a caramel-twist to a summertime favorite. Expect a bit of sweetness and color from the specialty malts, while the character of the beer stays true to the refreshing quality of Mexican lager.
Ingredients:
- MALTS
- 6 lb (2.72 kg) Vienna malt
- 2 lb (0.9 kg) Pilsner malt
- 1 lb (0.45 kg) flaked maize
- 1 lb (0.45 kg) 20° L Munich malt
- 0.5 lb (227 g) 120° L crystal malt
- 2 oz (57 g) Weyermann Carafa® II malt
- HOPS
- 2 oz (57 g) Tettnang, 4.5% a.a. @ 60 min (28 IBU)
- YEAST
- Mexican lager yeast (2 L starter)
- WATER
- 04. g/gal (0.3 g/L) calcium chloride added to reverse osmosis water
Specifications:
Yield: 5.5 US gallons (20.8 L)
Original Gravity: 1.052 (12.8° P)
Final Gravity: 1.012 (3° P)
ABV: 5.20%
IBU: 28
SRM: 13
Directions:
Mash malts at 148° F (65°C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76°C) for another 10 minutes to mash out. Sparge at 168° F (76° C). Boil 90 minutes. Chill to 50° F (10° C) and oxygenate. Pitch a strong starter of yeast. Ferment at 50-55° F (10-13° C) until terminal gravity is reached. Raise to 60° F (16°C) and hold two days for a diacetyl rest. Crash to 35° F (2° C) and lager beer at 35-40° F (2-4° C) for at least a month.
Extract Version
Substitute 6.25 lb (2.83 kg) Vienna malt extract syrup for the Vienna and Pilsner malts. Substitute 8 oz (227 g) dextrose for the flaked maize. Substitute 1 lb (0.45 kg) Munich malt extract syrup for the Munich malt. Omit calcium chloride. Steep crystal and Carafa® II malts at 155° F (68° C) for 30 minutes. Drain, rinse grains, and dissolve extract syrups and corn sugar completely in reverse osmosis water, then top off to desired boil volume. Proceed as above.
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