Cancun Supermodel Mexican Lager - Extract

Description

Your Cancun Supermodel Mexican Lager clone gives you a crisp refreshing Mexican-style lager with a light body and smooth dry finish. The Pilsen Light Dry Malt Extract builds a delicate malt backbone while the flaked maize adds subtle sweetness and characteristic lightness. Saaz hops provide mild bitterness and Hallertau contributes gentle herbal and spicy notes. SafLager S-189 yeast ferments clean and crisp.

Your Cancun Supermodel Mexican Lager kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.8% - 6.2%
• Original Gravity: 1.054 - 1.060
• Final Gravity: 1.009 - 1.011
• IBUs: 14
• SRM: 3

Ingredients

Malt Extracts

• 6 lbs Pilsen Light Dry Malt Extract

Specialty Grains

• 1 lb Flaked Maize

Hops (substitutions based on availability)

• 1 oz Saaz Hops (Bittering)
• 1 oz Hallertau Hops (Aroma)

Yeast (substitutions based on availability)

• 1 packet SafLager S-189 Yeast

Also Included

• 5 oz Priming Sugar
• Muslin Grain Bag
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 60 minutes - 1 oz Saaz Hops
• 0 minutes - 1 oz Hallertau Hops

1. Clean and sanitize all brewing equipment thoroughly.
2. Heat 2-3 gallons of water to 155°F.
3. Place grains in a grain bag and steep in the hot water for 30 minutes.
4. Remove the grain bag, spare (rinse) with warm water into the wort, and discard.
5. Add the malt extract and stir until fully dissolved.
6. Bring the wort to a rolling boil.
7. Add the hops according to the hop schedule.
8. Boil for 60 minutes, stirring occasionally.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Cool the wort to 54°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 54 - 60°F for 14 days.
14. Allow temp to rise to perform a diacetyl rest at 65°F for 2 days.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
2. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!