| Author |
Message |
    
Mike G.
Member
Username: Mikeg
Post Number: 166
Registered: 04-2005
Posted From: 64.68.172.63
| | Posted on Thursday, September 20, 2007 - 03:04 am: | 
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A friend of mine is after me to clone Dos Equis "amber". I have never actually drank one before tonight. I must say I was underwhelmed- I think an amber bock, or most any macro lager is better than that.
I didn't pick up any munich, vienna, or anything out of the aroma except for maybe a hint of crystal, and a euro lager type smell (not skunked, though)
The flavor was fairly one dimensional, bland, maybe a hint of caramel.
Now, this probably isn't worth it, but if I were to try to clone it, I think I would do something like:
OG 1.044
FG 1.008
35% 2-row
35% 6-row
25% corn sugar
5% crystal 60
plus some sinamar or maybe 2 oz. black malt at sparge for color, to about 12 SRM
Hallertau or similar to 20 IBU at 60 mins
no other hops
2308 munich lager
Thoughts? Or, should I brew a negra modelo type or even a more typical vienna to show him the light? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 7704
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Thursday, September 20, 2007 - 03:09 am: |
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Use 20 percent corn, which has some subtle flavor contribution, rather than corn sugar, which contributes nothing but alcohol and a lighter body. |
Mike G.
Member
Username: Mikeg
Post Number: 167
Registered: 04-2005
Posted From: 64.68.172.63
| | Posted on Thursday, September 20, 2007 - 03:18 am: |
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Thanks for the post, Bill.
Do you pick up any corn flavor in a dos equis? (Or have you drank one lately? - I don't blame you if you haven't, it isn't worth the price of admission)
I used corn sugar, because I couldn't taste "corn" . I could be all wet, though. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1067
Registered: 11-2002
Posted From: 66.21.208.28
| | Posted on Thursday, September 20, 2007 - 12:08 pm: |
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I'd be tempted to ratchet it up a notch. If you are brewing the batch strictly for him it might be alright, but then again you may have to drink a lot of it too . . not that Dos XX amber is a terrible beer.
I'll always have a special place in my heart for Negra Modelo. My friend Jim and I drank about all there was in Costa Maya two years ago when Capn' Crunch wrecked our Royal Carribean ship while trying to dock and we were ship wrecked for three days till they finally flew us out.
Here's to Negra!
 |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 7705
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Thursday, September 20, 2007 - 12:19 pm: |
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While Dos Equis Amber is not my favorite beer (not that it's a bad beer, mind you), I believe it has more body than would be indicated if they used sugar (from corn or otherwise) in the recipe. I agree that Negra Modelo is a more interesting beer, with more color and slightly more roast character.
For what it's worth, Clone Brews lists the O.G. of Dos Equis Amber as 1.049-1.050 and the F.G. as 1.013-1.014.
(Message edited by billpierce on September 20, 2007) |
Mike G.
Member
Username: Mikeg
Post Number: 168
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Thursday, September 20, 2007 - 01:30 pm: |
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Hacker, that's pretty funny. I hope it was an enjoyable experience. -At least you were stranded in a nice place.
Bill, I did measure an FG of 1.008 on the bottle I drank last night. That's in line with the carbohydrate count I have seen somewhere. |
Paul Erbe
Advanced Member
Username: Perbe
Post Number: 954
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Thursday, September 20, 2007 - 03:38 pm: |
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I think that last part of your original post is the way to go. Design a real nice vienna lager. Add some Corn if you want a lighter body and the corniness.
THink of it in terms of creating a clone of what that beer was before it was changed for mass consumption. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 7710
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Thursday, September 20, 2007 - 04:34 pm: |
|
I tend to agree that Dos Equis amber was once a better beer than it is today. Of course I'll soon be one of those old farts drooling into his beer and mumbling, "Oh, I remember those days. The girls were prettier, the wine was sweeter...etc."  |
Mike G.
Member
Username: Mikeg
Post Number: 169
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Thursday, September 20, 2007 - 10:40 pm: |
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It has been a while, but I think I would even prefer an amber bock to a dos equis amber. So much for the imported beer mystique. |
Tom Fries
Junior Member
Username: Tfries
Post Number: 44
Registered: 12-2003
Posted From: 63.160.179.8
| | Posted on Friday, September 21, 2007 - 04:57 am: |
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Since the subject mentions Negra Modelo, I made a nice clone of it based on the Mexican Vienna recipe that has been floating around.
Mexican Vienna - Negra Modelo clone
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
03-A European Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.98
Anticipated OG: 1.052 Plato: 12.8
Anticipated SRM: 10.1
Anticipated IBU: 25.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.8 7.00 lbs. Pilsener Canada 1.037 2
10.9 1.20 lbs. Flaked Corn (Maize) America 1.040 1
13.7 1.50 lbs. Munich Malt Germany 1.037 8
8.2 0.90 lbs. CaraRed Malt Germany 1.034 20
2.7 0.30 lbs. Cara-Pils Dextrine Malt 1.033 2
0.4 0.04 lbs. Black Malt Belgium 1.030 600
0.4 0.04 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Spalter Spalt Whole 4.75 10.3 75 min.
0.50 oz. Spalter Spalt Whole 4.75 6.3 30 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 6.0 30 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 2.8 10 min.
Yeast
-----
White Labs WLP940 Mexican Lager
Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 148 Time: 90
Total Mash Volume Gal: 4.38 - Dough-In Infusion Only
The Black Malt was steeped in the last 10 minutes of the mash. |
Miker
Advanced Member
Username: Miker
Post Number: 680
Registered: 02-2003
Posted From: 69.15.183.207
| | Posted on Friday, September 21, 2007 - 02:32 pm: |
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I wondered if they had changed Dos Equis or if my tastes had just changed that much. I used to think it was a pretty decent beer. When we go to our favorite Mexican restaurant here they always have Dos Equis on tap at happy hour prices, but I have to decline and pay the extra cash for Negra Modelo in a bottle. Just can't drink XX any more. |
Mike G.
Member
Username: Mikeg
Post Number: 170
Registered: 04-2005
Posted From: 64.68.174.90
| | Posted on Saturday, September 22, 2007 - 12:07 pm: |
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Tom,
That's the kind of recipe I need to brew - it looks like a good variant of the style. Thanks for posting it. Now for a little time and fermenter space... |
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