Friday, September 16, 2016

Dos Equis Special Lager - via AHA

  1. A rice-cooking regimen along with a step-infusion mash is employed to mash the grains. Crush and mill rice into small pieces. Add crushed rice to one gallon (3.8 L) of water and boil for 20 minutes.
  2. Add one more gallon of water to cooked rice mash to achieve a temperature of 130° F (54.5° C).
  3. Add flaked corn and malt; stabilize and hold the temperature at 122° F (50 C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, adding heat if necessary to bring temperature up to 150° F (65.5° C). Hold for 60 minutes.
  4. After conversion, raise temperature to 167° F (75° C), lauter, and sparge with 4 gallons (15 L) of 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff , add bittering hops, and bring to a full and vigorous boil.
  5. The total boil time will be 75 minutes. Follow the hop addition schedule.
  6. Chill the wort to 60° F (15.5° C), aerate, and pitch your yeast.
  7. Primary fermentation for 4 to 6 days at 55° F (13° C).
  8. Secondary fermentation for two weeks at 50° F (10° C).
  9. Lager for two to four more weeks at 40° F (4.5° C).

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