Dos Esquis

Very nice Vienna Lager. Next time will make 50 L. Tastes unbelievable from a keg.

Brewer:	Andy		Email:	-
Beer:	Dos Esquis		Style:	Vienna
Type:	All grain		Size:	23 liters
Color:	21 HCU (~12 SRM)		Bitterness:	20 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	3kg American 2-row 300g Wheat malt 500g American Vienna 500g American Munich 300g American crystal 40L 400g Belgian CaraMunich 40g American black patent
Mash:	80% efficiency
	Decoction Mash: Heat Water to 54°C and add with grains (except Black) to mash tun Hold for 20 mins Take off a third of the mash and heat to 72°C and hold for 20 mins Bring to a boil, stirring regularly for 15 mins. Add back to the origional mash to achieve a temperature of 66°C Hold for 30 mins (stir) Take off a quarter of the mash and boil for 15 mins Add back to the origional mash to achieve a temperature of 72°C Add Black Patent Malt to the mash Hold for 15 mins
Boil:	90 minutes	SG 1.076	16 liters
	20g 1 Stick of Fresh Vanilla 30g Juice of 1 Lemon 5g Irish Moss
	Irish Moss added with 15 to go. Juice of 1 lemon with 15 to go 1 stick of fresh Vanilla at 0 mins, leave in fermenter during primary.
Hops:	29.0g Hallertauer Mittelfruh (4.5% AA, 60 min.) 21.6g Saaz (4.0% AA, 15 min.) 10g Saaz (aroma)
Yeast:	WYeast 2565 - Kolsch. Starter at 1.040 for 4 days.
Log:	Primary 20°C for 10 days. Secondary for 2 weeks at 20°C, adding isinglass. (Lager if you have a fridge for it!)
Carbonation:	2.4 volumes	Keg: 10.8 psi @ 4°C
	Kegged: Force Carbonated to 2.4 CO2 Units.
Tasting:	Brilliant. Can't say enough about this beer. Hard to believe it went out of fashion in the 1900's!

Recipe posted 01/12/04.