Brewing a Mexican Lager

If your'e looking for a light, refreshing beer that's perfect for a hot day, this is it! With some 6-row and rice helping lighten the body, this beer really turned out how I hoped.
The recipe:
30% American 6-row malt
46.6% Weyermann Pilsner malt
18.6% Rice Flakes
4.7% Rice Syrup Solids (added to boil kettle)
Step Mash:
Protein rest at 50C/122F for 30 minutes
Beta rest at 64.4C/148F for 45 minutes
Alpha rest at 67.7C/154F for 45 minutes
Mash out at 75C/168F
90 minute boil
90g Saaz hops (3.9% AA) at 60 minutes
45g Saaz hops at flameout
Oxygenate wort well. Ferment at 53F, ramping to 65F by end of fermentation, ensuring max attenuation.

[@mitchmason8386]

Looks delicious

[@ThisDadGoesTo11]

Thanks! 🍻

[@themechanicslab]

The grain bill seems really good. I think maybe you could of hit a lower FG somewhere between 1.005 and 1.002 especially with your climate control.
I had a tendency of underpitching unknowingly until I realised that you cannot hurt you beer by over pitching and since then have always achieved really good dry ferments by pitching what feels like over pitching and for a mexican lager you want dry. Here in Aus we battle with the heat all year round. We are winter at the moment and I am running my glycol chiller to keep an experimental rice lager at 9.5 degrees C otherwise I would be up around 15 to 18c ambient fermentation temps in the peak of winter.

[@ThisDadGoesTo11]

Hey, there. Yeah, I could have likely got a bit lower on this one, although I wouldn't want it too much lower. Even with this style, I still prefer something more like 1.007ish, or I find it just a little too thin. There's not much going on with hops and malt in this, so a little body is nice, for me. I might try a bit more yeast next time, though, to see if I can squeeze an extra few points of out it, like you suggest.
Yeah, I complain about the cold here all the time, but I find it way easier to ferment a beer by heating it up from ambient rather than having to cool it down from ambient. A glycol chiller would certainly work for that, but I think I prefer my particular environmental 'problem.' Haha...thanks for watching and for the suggestions!

[@wd6358]

damn that looks good. one of my favorite beer styles. I have a Bohemian Pilsner in the fermenter at the moment at 50° for about 8 days now, do you recommend I crank it to 65° for a week then 68° for a few days? I'm new to temp controlled fermentation

[@ThisDadGoesTo11]

Thanks for the kind words!
Bohemian Pils is a delicious style! If I were you, I'd start to ramp the temp right away. I'd go up 2-3 degrees F per day, also rousing the yeast a bit by swirling the carboy (providing it's not so active that this would make it blow off! If that's the case, wait until it's a little less volatile, and then swirl in addition to raising temp). I wouldn't bother going higher than 65F; that's as high as I usually go. Once it's there, I might let it sit there for up to a week, until it's very obviously done attenuating. You could also take a careful hydrometer reading to make sure you've hit terminal gravity. After you're happy, I would then reverse the temp process, 2-3 degrees down per day (if you crash it too quickly, there is a chance that water from the blow-off bucket or airlock could get sucked into the beer...gross!), until you see a good amount of the yeast flocculate. That just helps with the clarification process...and a clear Pils is a thing of beauty! Let me know how it goes. :)

[@janpcs]

I'm pretty sure the HLTis meant to contain a different kind of "licker".

[@ThisDadGoesTo11]

Hahaha! Yeah, but "liquor" isn't nearly as funny. 🤣

[@janpcs]

@@ThisDadGoesTo11 True