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Dos Equis Clone Recipe

Monday, May 01, 2006

I tried a Dos Equis Special Lager on Saturday and thought that it would make a nice recipe for a homebrewer to try. The Special Lager is a Pilsner style beer where the Amber is a Vienna Lager style. I usually refer to them as either Dos Equis Yellow (pilsner) or Dos Equis Amber.The recipe below was found at the Oklahoma Homebrew Club.

Ingredients for 6 gallons:

8 lbs American 6 Row (Mash)
2 lbs Crystal 40L (Mash)
3.5 lbs Rice
1 lb Corn

1 oz Saaz (3.7%) Boil 60 minutes (we used 1.5 oz with 2.29%)
1 oz Cluster (6.8%) Boil 60 minutes (we used 1 oz 5.98%)
1.5 oz Hallertauer (3.4%) Boil 15 minutes (we used 2 oz 2.25%)

Other Ingredients:
1 tsp. Irish Moss
5 tsp Gypsum
1 pkg XLWyeast 2007 Pilsen Lager (no starter)

Prepare: 12 gallons of water and added 5 teaspoon of gypsum
(2 grams of gypsum per gallon w/ 1 teaspoon = 5 grams)

Mashing Procedure:
Mash Efficiency: 70%
Add 3.63 gallons of water at 181F to heat mash to 158F
Add 1.29 gallons of boiling water to heat mash to 170F.
Sparge with 3.86 gallons of water to yield 6.00 gallons to primary.
Water Absorbed by Grain: 1.45 gallons
Water Evaporated during boil: 1.00 gallons

With a kitchen pot, mash (cereal mash) corn-rice and 20.5 oz (5 oz of malt per pound of rice-corn) with 16 pints (1.5 qt. of water per pound of corn and 2 qt. for rice) of water at 153F for 20 minutes.

Bring the cereal mash to a boil in ten minutes and boil for 35 minutes.

Bring main mash (10 pounds of 6 row and crystal malt) into another pot with 10 to 15 qt. (20-30 pints) of water at 104F for 20 minutes (we added 26 pints).

Bring main mash to 145F for 30 minutes.

Add cereal mash to the main mash, adjust temperture to 158F for 30 minutes.

Go to 170F for 10 minutes then sparge-lauter.

Mash between 148F - 157F.

As soon as kettle bottom is covered add first wort hops and maintain wort temperature at approx. 170F during lautering.

Collect enough wort to yield 6 gallons of finished wort.

Boil uncovered at least 60 min.; longer to reduce DMS

Chill to 48F, areate well, pitch yeast from large starter.

Ferment at 48F until fermentation nearly stops, about 10 to 14 days, rack to secondary and reduce temperature by 4F per day to 32F. Lager six to seven weeks. (which we did and then bottled with 1 cup of priming sugar, stored at 65F for two weeks before returning to 32F freezer)

O.G. 1.061
T.G. 1.015
Alc% 5.9
IBU 44.4
SRM 15.8

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