The Bakfish Homebrew Club’s 2nd attempt at an experimental beer. This time, it is a Mexican Beer that is not a traditional Mexican Beer. You must attempt to think outside the box, and the delivery date is Cinco De Mayo! So we’re brewing our first SMASH beer and cheating while doing it. For those who have never heard of a SMASH, it stands for “Single Malt” and “Single Hop.” The purpose of a smash is to highlight the one hop and grain combination and not overly complicate a recipe. For this brew, we are using American Pale Ale grain and Azacca hops. But here is where we are cheating. We are also adding in a TACO. Yup, nothing says Mexican food like a taco. So we are brewing this beer and then we are going to dry hop a taco in it. Hold on to your seats, this could go bad in three, two, one….
Note: if any of our recipes does not specify volume, they are default to 10 gallons. This specific recipe is a 5 gallon batch recipe.
Pre-Boil Gravity: 1.042
Original Gravity: 1.054
Final Gravity: 1.014
ABV: 5.32%
Fermentables: 12 lbs. - American Pale Ale Boil (hops in pellet form): 0.5 oz. - Azacca (12.3 AA) @40 1.5 oz. - Azacca (12.3 AA) @10 Yeast Nutrient and Whirflock Tablet @10 Dry Hop 2.0 oz. - Azacca (12.3 AA) 1 Large - Taco (See special instructions)
Yeast – USE STARTER: Safe Ale US-05
Special Instructions:
Step One:
In a small plastic bag, create the seasoning by mixing:
6 TSP Chili Powder
5 TSP Paprika
4.5 TSP Cumin
2.5 TSP Onion Powder
1 TSP Salt
0.5 TSP Garlic Powder
1/8 TSP of Cayenne Powder
Step Two:
Cut one large white onion, two large tomatoes, two jalapenos, and a large handful of cilantro. In a large plastic bag mix the vegetables with the seasoning. Pour into the bag 350 ml of Mexican Tequila. Bleed the air off of the bag and refrigerate for a day. Then add via mesh bag to the fermenter and let hop for three days. Remove. Then dry hop 2 oz. of Azacca hops for three days.
