Step-by-Step How to Brew A THIRST-QUENCHING MEXICAN LAGER

As the weather heats up, its tough to beat the crisp, refreshing character of a Mexican Lager - in this episode I will walk you through how to make a delicious example that retains some of its Austrian heritage while also fully embracing a healthy corn addition. Also included are walkthroughs of a closed transfer from a bucket fermenter and an oxygen-free method to add cold side finings to the keg! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/yUNeOhb0... Recipe for 5 gallons (19 L) , your efficiency may vary: "Out of Office" 5.4% ABV 20 IBU 7 lb Briess Goldpils Vienna Malt (73.7%) 2.5 lb Flaked Maize/Flaked Corn (26.3%) Mash: 152 F (67 C) for 60 min Water (ppm): Ca 53, Mg 3, Na 0, Cl 50, SO4 72, HCO3 0 Add to 8 gal (30 L) RO water: 3g CaCl2, 1g Epsom (MgSO4), 3g Gypsum (CaSO4) 60 min boil: 60 min - 0.75 oz (21g) Saaz (6.5% AA) (17 IBU) 15 min - 0.25 oz (35g) Saaz (6.5% AA) (3 IBU) OG: 1.050 Yeast: Lallemand Diamond Lager Pitch and ferment at 65 F (18 C) for 10-14 days. Once completed, condition for a few days to a week then package. Carbonate to a low level before serving. FG: 1.009 ------------------------------------------------------- 0:00 Intro and welcome 0:28 Beer description and approach 2:10 Water profile - Walkthrough on brewday 4:55 Malts - Walkthrough on brewday 6:40 Mash - Walkthrough on brewday 9:48 Prep to boil - Walkthrough on brewday 11:25 Hops and boil - Walkthrough on brewday 14:05 Chill and whirlpool - Walkthrough on brewday 15:05 Yeast selection - Walkthrough on brewday 15:48 Alternate yeast options 17:09 OG measurement 17:42 Transfer to fermenter - Walkthrough on brewday 18:10 Fermentation guidance - Walkthrough on brewday 20:10 Yeast pitch 22:07 Tips for success 27:52 Fermentation follow-up 28:37 Bucket fermenter closed transfer 32:23 Adding gelatin finings oxygen-free 35:08 Pour and tasting notes 39:37 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #mexican #lager #modelo #corona #mexicanlager #dosequis #pacifico #howtobrew #budget #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain