Double Crossed
(Mexican Vienna Lager)
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.009
IBU = 21 SRM = 10 ABV = 4.5%
Ingredients
5.0 lbs. (2.3 kg) Breiss Vienna malt
2 lb. 14 oz. (1.3 kg) Briess Pilsen malt
2.0 lbs. (0.91 kg) flaked maize
0.33 lbs. (0.15 kg) crystal malt (60 °L)
5.5 AAU Mt. Hood hops (60 mins) (1.1 oz./31 g of 5% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrients (15 mins)
Wyeast 2042 (Danish Lager), White Labs WLP850 (Copenhagen Lager) or White Labs WLP940 (Mexican Lager) yeast (3 qt./~3 L starter)
1 cup corn sugar (for priming)

Step by Step
In your kettle, heat 3 gallons (11 L) of water to 142 °F (61 °C), stir in grains and rest for 15 minutes at 131 °F (55 °C). Heat mash to 148 °F (64 °C) for a 30-minute rest then heat to 160 °F (71 °C) for a 15-minute rest. Heat to 170 °F (77 °C) and transfer to lauter tun. Collect about 5.5 gallons (21 L) of wort, add 1 gallon (3.8 L) of water and boil for 90 minutes, adding hops, Irish moss and yeast nutrients at times indicated in ingredient list. Cool wort to 56 °F (13 °C), transfer to fermenter and aerate. Pitch yeast from (cooled) yeast starter. Ferment at 56 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.

BobBrews wrote:Chingon,

It's a traditional all grain recipe, so I don't quite understand the mash temps/timing. Also, it appears my 8.5 gallon kettle might be a bit too small for this batch so I might have to break out my old aluminum 60 quart kettle. I attempted a mini-mash with "double crushed" grain from my LHBS and achieved 70% efficiency, so with my new mill set at the appropriate width I hope to achieve near 75% with a full-volume no sparge method.

Can anyone critique my BIABACUS attempt? I think I just need some help with the mash timing/temps.

You are biting off quite a bit at one time. I hope it goes well for you. Since it is a Lager I expect you have a way (and room) to refrigerate it? Someone else will help you with BIABacus I am no expert at it.

I wish you would brew a simpler beer at the get go. My first BIAB brew was a simple affair, but I still managed to screw it up! BIAB works as advertised so no worries there. Have a good time and don't drink anything until most of the work is done! That is advice from one who knows!

Why are you following that complicated (3V) recipe? I would simplify it (for me). I would do a single infusion mash at 152°F or slightly under and leave it there for 90 minutes. (stirring a few times in between) and then boil it for 90 minutes (add the hops after 30) to drive off the DMS (because it's a lager) Done!

Dos Equis is a Vienna Lager. There are less complicated Vienna lagers out there. You will probably brew a good beer but if you like dos equis it's just a Vienna Lager you like. Crafted in Mexico since 1897 to commemorate the arrival of the "XX" century. "Dos Equis" stands for "two X's" in Spanish!

Search the internet for Dos Equis clones. Look below.
https://www.google.com/search?q=dos+equ ... +all+grain

Good luck! I hope I didn't offend! I an sure you will do well however you do it?