All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

We brew our Mexican dark lager (Miel Mi Amore) each spring to celebrate the impending change of weather in Oregon. A mix between Vienna and dunkel lagers, we incorporate polenta (coarse ground cornmeal) to build a crisp body, while using Mexican coffee honey for a touch of sweetness and flavor, while helping the body dry out during fermentation. Any type of honey will work, although we like something with a little bit of flavor that adds to the complexity of the beer. A classic wildflower honey will work great too! 

Ingredients

3 lbs. (1.4 kg) German Pilsner malt
5.3 lbs. (2.4 kg) German Vienna malt
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C), adding the polenta to the top of the mash and hold for 60 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7 gallons (26.5 L) in the kettle. Total boil time is 75 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C) and pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). 

Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.051  FG = 1.010
IBU = 24  SRM = 11  ABV = 5.5%

Ingredients

3 lbs. (1.4 kg) Pilsen dried malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
8 oz. (230 g) dark Munich malt (9 °L)
4 oz. (113 g) CaraAmber® malt (26 °L)
1.5 oz. (43 g) Carafa® Special III malt
7 oz. (200 g) polenta cornmeal
1 lb. (450 g) raw honey (15 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
5 AAU Saaz hops (30 min.) (1.25 oz./35 g at 4% alpha acids)
Yeast nutrient (15 min.)
Whirlfloc (15 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Heat 3 qts. (3 L) of water to 165 °F (74 °C). Add the Munich malt and polenta cornmeal to a fine grain bag. Submerge in the water and hold between 145–155 °F (63–68 °C) for 45 minutes. Add the remaining grains to the bag and steep for an additional 15 minutes. Remove the grains and wash with 1 gallon (4 L) hot water. Top up the brew kettle to 5 gallons (19 L) and bring wort to a boil. Total boil time is 60 minutes, adding hops, yeast nutrients, honey, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a starter or two packets of dried yeast. Be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for two weeks at 50 °F (11 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for six weeks. Keg and force carbonate to 2.4 v/v or prime and bottle condition.