Mexican Style Corn Beer Dry yeast

Original Gravity: 1.0390 Final Gravity: 1.0098 Alcohol by Volume: 3.835%

This "south-of-the-border" brew provide fizzy refreshment for scorching days. These are patio and beach beers. Guiness they are not but when the temperature soars who wants to deal with a complex intense brew that's the color of espresso anyway?

3.3 lbs. Gold Liquid Malt Extract

1 lb. 2 Row Pale Domestic (cracked)

1/2 lb. 6 Row Pale (cracked)

1 1/2 lb. Flaked Corn

1 oz. Hallertauer Hops

1/2 oz. Hallertauer Hops

4 oz. Crown Caps (approx. 55 caps)

5 oz. Priming Sugar (approx. 3/4 cup)

Mash grains in 1 gallon of 160^oF water for 60 minutes. Sparge with 1 gallon of 170^oF water. Return the liquid to potand add malt extract and 1 oz. Hallertauer hops and boil for 55 minutes. Remove from heat. Add 1/2 oz. Hallertauer hops and steep for 5 min. Strain into enough cold water to make 5 gallon. Pitch yeast when cooled to 80^oF or below. Ferment at 70^oF or lower if possible.

Yields 5 gallons.

Remove from heat. Add oz. Hallertauer hops and steep for 5 min. Strain into enough cold water to make 5 gallon. Pitch yeast when cooled to 80^oF or below. Ferment at 70^oF or lower if possible.

Yields 5 gallons.

Click here to order Ice pack(s) to ship with this yeast.