Mexican Malt Liquor

Brewer:	wally		Email:	-
Beer:	Mexican Malt Liquor		Style:	Helles Bock
Type:	All grain		Size:	5.25 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	57 IBU
OG:	1.062		FG:	1.004
Alcohol:	7.5% v/v (5.9% w/w)
Water:	10 gallons of reverse osmosis water used(very soft water).
Grain:	6 lb. American 6-row 4 lb. German Pilsner 9 oz. Flaked corn 2.5 lb. Flaked rice
Mash:	68% efficiency
	Protein rest at 122°F for 30 minutes. Add 4 quarts boiling water to bring temperature to 150°F and hold for 60 minutes. After conversion, raise temperature to 167°F, lauter and sparge with 4 gallons of 170°F water. Collect about 7.5 gallons of wort.
Boil:	90 minutes	SG 1.044	7.5 gallons
Hops:	1.25 oz. Horizon (7.5% AA, 75 min.) 1 oz. Saaz (3.3% AA, 75 min.) 1 oz. Tettnanger (4.2% AA, 10 min.)
Yeast:	1 ltr. Wyeast 2042 (Danish Lager)as starter. Yeast described as rich, crisp and dry; soft, light profile which accentuates hop characteristics. Low flocculation; 73-77% attenuation; 46°-56°F fermentation temperature. Carlsberg is reputed to be the commercial source of this yeast.
Log:	Ferment 10 days in glass primary at 52°F. Rack to glass secondary at same temperature for 2 weeks. Raise temperature to 60°F for diacetyl rest of 2 days, then crash temperature to 40°F for 6 weeks of lagering. Brewed on 6/23/00; racked to keg on 8/21/00. 1 tsp. of Convertase enzyme added to secondary on 7/20/00 because I couldn't get the gravity reading to go below 1.025. This did the trick (maby too much so).
Tasting:	All my yelloow beer drinking friends who are hop heads like this beer. Everyone else thinks it is too bitter.

Recipe posted 08/24/00.