Dos Equis Amber Lager
FEMSA, Monterrey/Veracruz-Llave, Mexico
Vienna Lager recipe for 5 gallons
1 lb medium crystal malt
5 lb light malt extract syrup
1 lb brewer's rice syrup
1 oz black malt
1 oz Hallertau Hersbrucker hops, 60 minutes before end of boil
½ oz Hallertau Hersbrucker hops, 30 minutes before end of boil
Pilsener or Mexican lager yeast
¾ cup corn sugar
Steep crushed crystal malt in 160°F brewing water for 30 minutes. Remove and rinse grains. Add extracts and bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Lager at 32-35°F for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.