Flying Dog Brewery: Numero Uno clone
Numero Uno is Flying Dog’s summer seasonal release. Flaked maize makes up one-third of the malt bill and highlights the distinctive corn and cracker flavor traditionally found in Mexican lagers.
Flying Dog Brewery: Numero Uno clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.011
IBU = 13 SRM = 4 ABV = 4.5%
Ingredients
6 lbs. (2.7 kg) 2-row pale malt
3 lbs. (1.4 kg) flaked maize
4 oz. (113 g) Munich malt (10 °L)
1 oz. (30 mL) agave nectar (15 min.)
7 g lime peel (secondary)
2.5 AAU Amarillo® hops (60 min.) (0.25 oz./7 g at 10% alpha acids)
4 AAU Saaz hops (5 min.) (1 oz./28 g at 4% alpha acids)
White Labs WLP940 (Mexican Lager) or Wyeast 2002 (Gambrinus Lager) yeast
2⁄3 cup (133 g) dextrose (if priming)
Step by step
Mill the grains and mix with 3 gallons (11.4 L) of 163 °F (73 °C) strike water to reach a mash temperature of 151 °F (66 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 5.5 gallons (20.8 L) and top up as necessary to obtain 6 gallons (23 L) of wort.
Boil for 60 minutes, adding hops and agave nectar according to the ingredient list. Chill the wort 54 °F (12 °C), aerate, and pitch yeast. Ferment at 54 °F (12 °C) until gravity reaches 1.024, then let the temperature rise to 60 °F (16 °C) until fermentation completes for a diacetyl rest. Add lime peel and age to taste (5–7 days). Crash the beer to 35 °F (2 °C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2.25 volumes. After carbonation, lager at near-freezing temperatures for at least six weeks before serving.
Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and the flaked maize to 1.25 lbs. (0.57 kg), and add 3.3 lbs. (1.5 kg) pale liquid malt extract. Bring 1 gallon (4 L) of water to approximately 163 °F (73 °C). Place the crushed malt and flaked maize in a muslin bag and submerge in the water. Temperature should stabilize at 151 °F (66 °C) then hold there for about 60 minutes. Remove the grain bag and place in a colander. Wash the grains with 1 gallon (4 L) of hot water. Add the liquid extract while stirring, and stir until completely dissolved. Top up to 6 gallons (23 L) and bring the wort to a boil for 60 minutes.
Tips for Success: There are some minor diacetyl concerns with this yeast, so be sure to increase your temperatures once the gravity reaches 1.024. As for the contact time/weight on the lime peel, a lot will depend on your limes and process, so continue to taste throughout the post-fermentation period, and when it’s to your liking, package it up.
