Pedal Haus Brewery’s Mexican Amber Lager clone

Pedal Haus Brewery’s Mexican Amber Lager clone

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.008
IBU = 17  SRM = 6  ABV = 5.2%

A traditional Vienna-style lager with a delicate malt balance from Pedal Haus Brewery in Tempe, Arizona.

Ingredients
5.25 lbs. (2.4 kg) Weyermann Vienna malt
4.5 lbs. (2 kg) Weyermann Pilsner  malt
3 oz. (85 g) Weyermann Caramunich® III malt (56 °L)
1 oz. (28 g) Weyermann Carafoam® malt
0.15 oz. (4.25 g) Weyermann Carafa® III malt
3 AAU German Hallertau Tradition (70 min.) (0.5 oz./14 g at 6%    alpha acids)
3 AAU German Hallertau Tradition (20 min.) (0.5 oz./14 g. at 6%    alpha acids)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or Saflager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
If possible, use soft or reverse osmosis water. Target a protein rest at 121 °F (49 °C) for 20 min., raise to 147 °F (64 °C) for 20 min., then 154 °F (68 °C) for 20 min., then 170 °F (77 °C). Target 4.5 to 5 gallons (17 to 19 L) of water in the mash. Collect ~5.6 gallons (21 L) in the kettle and boil for 70 minutes. Conduct a vigorous boil to maximize evaporation. Add kettle finings at 15 minutes. At flameout, allow to rest and whirlpool gently for 20 minutes. If you have an immersion chiller, it’s good to drop the temperature to limit the Dimethyl Sulfide (DMS) production and coagulate the proteins but don’t go below 180 °F (82 °C) if the kettle is open to the environment. Cool to 48 °F (9 °C), aerate, and pitch yeast.

Allow temperature to rise to 52 °F (11 °C) during fermentation. After gravity has been terminal for over a week and has no diacetyl detectable using a forced diacetyl test, gradually drop the temperature to 43 °F (6 °C) and lager 3–4 weeks. Drop the temperatures slowly so the yeast is not stressed or put to sleep. Force carbonate or bottle condition to 2.5 volumes.

Pedal Haus Brewery’s Mexican Amber Lager clone

(5 gallons/19 L, partial mash)
OG = 1.048  FG = 1.008
IBU = 17  SRM = 6  ABV = 5.2%

Ingredients
2 lbs. (0.91 kg) Weyermann Vienna malt
1 lb. (0.45 kg) Weyermann Pilsner malt
3 oz. (85 g) Weyermann Caramunich® III malt (56 °L)
1 oz. (28 g) Weyermann Carafoam® malt
0.15 oz. (4.25 g) Weyermann Carafa® III malt
1.5 lbs. (0.68 kg) Briess Pilsen dried malt extract
1.2 lbs. (0.54kg) Briess Goldpils® Vienna dried malt extract
3 AAU German Hallertau Tradition (70 min.) (0.5 oz./14 g at 6%    alpha acids)
3 AAU German Hallertau Tradition (20 min.) (0.5 oz./14 g. at 6%    alpha acids)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or Saflager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 2 gallons (7.6 L) of water to 157 °F (69 °C) and submerge large steeping bag with the crushed grains. Mash for 45 minutes at 149 °F (65 °C). Remove bag and sparge with 170 °F (77 °C) water to collect 2.5 gallons (9.5 L) of wort.

Top off kettle with water to make 3 gallons (11 L) and add the Pilsen dried malt extract. Boil wort for 60 minutes adding hops according to the schedule. Add Goldpils® malt extract in the last 15 minutes of the boil. Follow the remaining all-grain instructions with an exception to top off fermenter with pre-chilled water after cooling and transferring wort to bring volume up to 5 gallons (19 L).

Tips for Success:

“There is some debate to the value of a protein rest and a great beer can be made either way. We do it and we found pleasant benefits that the wort gained through the heating process while ramping. If your mash tun doesn’t have a heat source, consider decocting to ramp up as it will add a color and aroma that is outstanding for the style.”

“During the 3–4 week lagering period, the acetaldehyde and the sulfur will reduce. The acetaldehyde will come back up a little during packaging due to oxygen so lager longer than you think you need to. We force carbonate post-filtration but you can bottle during the beginning of the lager phase using some priming sugar and some fresh lager yeast allowing the beer to mature and carbonate in the bottles on their side at a controlled temperature.”

– Pedal Haus Beer Director Derek “Doc” Osborne