Dos Equis Clone

Anzac Cookies · Post by **Anzac Cookies** » Saturday Sep 16, 2006 10:49 pm

Well, Mrs Cookies and myself have emptied 1/2 the keg so far, very nice, more like a Porter, awesome beer though, might back off on the choco malt a tad next time

lethaldog · Post by **lethaldog** » Sunday Sep 17, 2006 9:50 am

Anzac Cookies wrote:Well, Mrs Cookies and myself have emptied 1/2 the keg so far, very nice, more like a Porter, awesome beer though, might back off on the choco malt a tad next time

Glad it turned out good AZ, How much choco did you use with it, it does look mighty dark for 100gm?

Anzac Cookies · Post by **Anzac Cookies** » Sunday Sep 17, 2006 11:22 am

lethaldog wrote:
Anzac Cookies wrote:Well, Mrs Cookies and myself have emptied 1/2 the keg so far, very nice, more like a Porter, awesome beer though, might back off on the choco malt a tad next time
Glad it turned out good AZ, How much choco did you use with it, it does look mighty dark for 100gm?

Yeah i only used what the recipe said, still very nice though, i would recommend it to anyone

lethaldog · Post by **lethaldog** » Sunday Sep 17, 2006 4:26 pm

Oh good, glad to hear it was ok, suppose it couldnt be to bad if its half gone already

How did the missus rate it next to a commercial dos?

Anzac Cookies · Post by **Anzac Cookies** » Sunday Sep 17, 2006 4:58 pm

She reckons it is alot stronger in flavour and very nutty compared to Dos but she really likes both the APA Wetpak and the Dos Clone. Thanks again for the recipe

Longrasser · Post by **Longrasser** » Tuesday Mar 13, 2007 4:44 pm

What did it turn out like? Any resemblance to Dos Equis ?

Anzac Cookies · Post by **Anzac Cookies** » Tuesday Mar 13, 2007 4:51 pm

From memory it was ALOT heavier than a Dos, but all the same, one of the nice brews i have made recently, defiinately worth a shot

Trough Lolly · Post by **Trough Lolly** » Wednesday Mar 14, 2007 12:44 pm

lethaldog wrote:muntons premium bitter
1 kg light liquid malt
100g crushed chocolate grain
safale yeast
final volume 20l

Havent tried this one yet but is supposed to be pretty close to the mark

I would usually whack all ingredients ( except grain) in a pot with 2 litres of hot water and dissolve then boil gently for 15mins, prepare grain early by putting in a pot with about 500ml of water and heat to just under boiling point then let sit for 45min-60min- strain into pot at flame out ( finish ) then put 10 litres of cold water into steralised fermenter, add hot ingredients then top up to 20 litres, pitch yeast and crack a cold one.
ferment in primary for 5-7 days, rack to second and leave in second for bout 7 days or until it has finished then prime, bottle and wait for at least 3 weeks, (i usually try one at 3 weeks and leave the rest to mature for at least 3 months) then its time to enjoy- hope you do

May I suggest a couple of minor tweaks?
1. Replace the 100g of Choc malt with 70g of Pale Choc Malt - it will reduce the porter like notes of the finished beer,
2. Don't boil the kit - you lose the aroma and flavour notes in the pre-hopped wort concentrate. By all means stir the kit in gently after the boil but boiling it will lower the overall flavour and aroma profile in the finished beer. In this recipe, I'd boil the extract from the pale choc grains you just steeped along with the light liquid malt and toss in some hops to the mini boil so you balance the hops and malt with the kit...
3. When you steep grains - and them to cold tap water and warm up the solution over 20 mins but try to avoid heating the grains to more than 75C, otherwise you risk extracting harsh tannins from the grains.

Cheers,
TL

Longrasser · Post by **Longrasser** » Friday Mar 16, 2007 9:28 am

Dos Equis Amber is actually classified as a lager, but it has the body and bouquet of a fine amber ale. It's something like a Newcastle Brown Ale mixed with Sam Adams. Most interestingly it seems to have less carbonation and/or gas than your average lager. That's why I wonder if our friends south of the border may be a little confused about the type of beer they're brewing. As a result of its reduced gas producing elements, Dos Equis Amber makes the perfect match for food already rich in gas producing ingredients (i.e. beans, onions and cheese).

The history behind Dos Equis is also very interesting. Dos Equis has been brewed since 1900 and was developed by master brewer Wilhelm Haase who emigrated from his native Germany to Mexico and melded the traditions of his homeland with the ones of his new country to create this excellent brew. The brew was originally called "Siglo XX" to signify the coming millennium. It seems some ad whiz should have tried to capitalize on this during the hoopla surrounding last year's faux millennium celebration but missed the opportunity. Of course today we all know Siglo XX as Dos Equis or the "two x's" in English.

My love of all things Mexican has evolved into a unhealthy obsession with Salma Hayek and a yearning to live a life more like Anthony Quinn (who is half Mexican and half Irish) by humping around and fathering illegitimate children into my seventies. But most importantly, it has lead to my yearly tradition of celebrating Cinco de Mayo with mucho Mexican food and you better bet mucho Dos Equis.

So take it from me and my unhealthy obsessions, try Dos Equis Amber and never order Corona again. NEVER. I would also recommend not confusing Dos Equis Amber with Dos Equis Special Lager. The latter tastes like Molson made with urine. If you have trouble imaging that, trust me it's not good. The only product actually made with urine that still tastes good is Mello Yello. But now I've said too much.

so....that shite they brew in queensalnd is Quatro Equis?

Um...can one buy dos equis in OZ?