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Proximo
Vienna Lager • Partial Mash • 5.25 gal
This is a Dos Equis clone. Nicely malty. You could substitute WLP 940 (Mex. Lager in season) yeast if you wanted to. I used WLP820 because of temperature range.
April 29, 2009 pm 12:22pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5.25 gal)
- 1.4 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.6 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.04 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 4.6 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.6 oz
Crystal - 3.8 AA% pellets; boiled 60 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .3 oz
Crystal - 3.8 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 0.3 oz
Saaz - 5.8 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Notes
This beer was originally named Singlo XX which means the 20th Century. It was then changed to Dos Equis which signifies the year 2000. My name of Pròximo comes from the Spanish: next or near, which kind of follows the companies changes in it's own name for the 21st Century. ––––––––––––––––––––– Steep – Crystal 40, VNA and Black malt in 2 qts. of water at 160 deg.F for 30 min. – Sparge with 2 qts. of water at 170 deg.F into the brew kettle. – Add water to bring volume of water to 2.5 gal. in the kettle and boil. ––––––––––––––––––––– When boiling: @ 60 min: – Add 45.4 g Crystal hops (3.8% alpha) [Bitter hops] @ 30 min: – Turn off heat – Add 2.2 Kg DME slowly to pot stirring as you add so the DME doesn't clump. – Restart heat to boil. @ 10 min: – 8.5 g Crystal hops (3.8% alpha) [Flavoring hops] – 1 tsp Irish moss. @ 1 min: – 8.5 g Saaz hops [Aroma hops] @ 0 min: – Turn off heat ––––––––––––––––––––– Cool wort to 100 deg.F and strain into primary fermenter. – Add cold water to equal 5.25 gal. which will lower the temperature to 80 deg.F. – Take O.G. (after temp correction it was 1.052). – When water was at 80 deg.F pitched the WPL830 yeast. Ferment 14 days in primary – Start at 60 deg.F. – Reduce temperature 1 degree each day. – Until 50 deg.F is reached. ––––––––––––––––––––– Rack to secondary for lagering: – S.G. taken (and temp. corrected to 1.012). – Lager in secondary at 50 deg.F for two months. ––––––––––––––––––––– Rack for clarifying: – S.G. taken (corrected to 1.011). – Let it rest and settle for a couple of weeks. ––––––––––––––––––––– Bottling – T.G. taken (remained at 1.011). – Beer at 64 deg. F – 84.73 g of corn sugar mixed with 1 pt. water. – 2.1 vol CO2 desired.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 11.3 SRM | 10 - 16 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 24.2 IBU | 18 - 30 | |
Discussion
My first and successfull lager.
2009-04-29 4:59pm
Tasting notes: Color: dark amber lager at cellar temperature. It poured clear into the tasting glass and a white head began to rise. The head didn’t last a long time. Aroma: toasted sweet malt, a distinct essence of German malt, both making a whiskey-ish aroma, and hop. Flavor: There’s plenty of malt with a light hops flavor: both are well balanced here. Mouthfeel: a silky creamy texture with refreshing carbonation. Starts sweet and finishes dry. Light bitterness to the beer with a mild aftertaste. I’m very happy with the outcome of this beer. I was concerned two weeks after bottling that the carbonation was going to be too low. The month of maturation in the bottle has been right for this beer. It could still be a bit higher and have better head retention.
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