Translation: Fire Breath Beer… a.k.a. Bowsers’s Mexican Lager.
Bowser is blowing up Cinco De Mayo by adding a little spice to Tanooki’s Mexican Lager.
This recipe is the same as Cerveza De La Cola De Mapache, as we split it and added some heat.
This lager was brewed at the Hopping Grape birthday celebration for Keith Brooks and will be entered into the Cinco De Mayo homebrew competition hosted by Galveston Bay Brewing… we didn’t win, but we had fun brewing!
Pre-Boil Gravity: 1.041
Original Gravity: 1.051
Final Gravity: Currently Fermenting
ABV: 1.016
Fermentables: 8 lbs. - Maris Otter Pale 6 lbs. - Flaked Corn 4 lb. - American Pilsner 1.5 lbs.- Munich Boil (hops in pellet form): 2.7 oz. - Hallertau Mittelfruh (2.8 AA) @60 1.1 oz. - Motueka (6.3 AA) @10 1.1 oz. - Motueka (6.3 AA) @5 2.2 oz. - Motueka (6.3 AA) @Whirlpool Yeast – USE STARTER: Imperial - Que Bueno 2000ml Starter split between the 5.5 gallon batches. An additional packet of starter was also pitched. Both the starter and packet were chilled and pitched at original lager temp.
Special Instructions:
11.5 Gallon Recipe, Preboil of 14 Gallons. We boiled for ~80 minutes.
Lager Schedule:
Days 1-7 : 50 degrees (ferm chamber set 48-52). Yeast pitched at 50.
Days 7-17: 55 degrees (ferm chamber set 54-57).
Days 18: 63 degrees (ferm chamber set 60-65).
Days 19: 50 degrees (ferm chamber set 48-52).
Days 20: 40 degrees (ferm chamber set 38-42).
Day 21: Cold Crash & Clarify
Hop Schedule:
Day 5: Added a FULL tube of roasted / diced jalapeno peppers. Allow to sit on wort for 5 days and then remove.
400 Micron Dry Hop Tube (austinhomebrew.com)
Peppers were roasted on an open flame. The skin was then removed/scraped. The jalapenos were then diced and the pith removed.
“Some” seeds were allowed to stay with the diced jalapenos, however, not all of the seeds were retained. Use your judgement as to the spice level that you want to carry through with the final product.