Regina's Tiara Mexican Lager Clone Beer Kit - All Grain

Description

Your Regina's Tiara Mexican Lager Clone gives you a crisp, refreshing Mexican-style lager with a smooth light body and clean dry finish similar to Corona. The 6.5 lbs of Pilsner malt and 0.5 lbs of Vienna malt create a light bready backbone while 1.5 lbs of flaked corn adds subtle sweetness and helps the beer finish dry. A single 25-minute addition of 1 oz Perle hops supplies mild bitterness along with a hint of floral spice. SafLager S-189 yeast ferments clean to keep the profile bright and balanced.

Malt Profile: A combination of Pilsner malt (6.5 lbs) and Vienna malt (0.5 lbs) provides a light, bready backbone, while flaked corn (1.5 lbs) adds a touch of sweetness and a smooth, dry finish.

Hop Character: A single addition of Perle hops (1 oz, 25 min) delivers mild bitterness and a hint of floral spice, allowing the malt and corn flavors to shine.

Fermentation: This kit includes SafLager S-189 Lager Yeast, a clean-fermenting dry yeast that enhances crispness and maintains the beer’s smooth, balanced profile.

Your Real Fake Regina's Tiara Mexican Lager - All Grain Clone Beer 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: 4.6% - 5.2%
• Original Gravity: 1.043 - 1.050
• Final Gravity: 1.008 - 1.012
• IBUs: 24
• SRM: 3

Ingredients

Grain Bill (crushed into one bag)

• 6.5 lbs Pilsner Malt
• 1.5 lbs Flaked Corn
• 0.5 lbs Vienna Malt

Hops (substitutions based on availablity)

• 1 oz Perle Hops (25 min)

Yeast (substitutions based on availability)

• 1 packet SafLager S-189 Lager

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Perle Hops (25 min)

Prepare Equipment

1. Clean and sanitize all brewing equipment thoroughly.

Mash

1. Heat 3.5 gallons of water to 165°F.
2. Add crushed grains and flaked corn to the mash tun.
3. Mash at 150°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F.
2. Slowly sparge the grains, collecting wort until you have about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add 1 oz Perle Hops with 25 minutes remaining.
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Rapidly cool the wort to 50°F using an immersion or counterflow chiller.
2. Transfer to a sanitized fermenter and top off to exactly 5 gallons.

Fermentation

1. Pitch the SafLager S-189 yeast and ferment at 50°F for 2 weeks.

Lagering

1. Gradually lower the temperature to 35°F and lager for 4–6 weeks.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution gently, without aerating the beer.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.