A Mexican style lager with a Kiwi twist. This is a staple recipe in the Brewshop warehouse, a simple and refreshing Mexican Lager which is suitable anytime of the year, but especially as a summer crusher. No lemon needed, as the Motueka aroma hops add a fresh zingy finish.
Best fermented using the "quick lager" method, under pressure at 12-15 PSI and then cold crashed and conditioned for a couple of weeks - grain to glass in 3 weeks.
If fermented using traditional lager techniques, then we suggest using two sachets of yeast, especially if it is Saflager S-23. in this case, you will need to purhase the additional yeast separately.
Optionally use Clarity Ferm to clean it up quickly. If fermenting in a non-pressurised fermenter, follow a traditional lager fermenting schedule.
You will need to have the necessary equipment for all-grain brewing.
- Light Lager Malt
- Flaked Maize
- Carapils Malt
- Styrian Golding Hops
- Motueka Hops
- Yeast, depending on your selection