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i have one of these kits at home and would like a recipe for a clean tasting crisp beer that is about the 6% mark?

i am looking for the sort of beer that you can drink really easily

A 1.5kg can of light liquid malt and 250gm of dex would give you about 6% 0r say 1kg ldme and 300gm crystal malt will get you close, it just depends on your tastes i guess, 2 kg of ldme will give you about 6.3 there are many options but depends on whether you want a nice malty beer or crisp and dry

I made it with 1kg of LDME. Really tasty, but much fuller than a corona. I'd recommend using dex rather than LDME if you want to keep it light.

T.

i might try 1.5kg can of BR light liquid malt, 250g crystal grain and 250g dex.
what yeat and hops would go well with this lot?
SAFale S-04 or K-97 yeast?

i am up to my 7th brew and i have never used grains before and only used hops twice. what does crystal grain add to a beer? do you have to crack it first and do you simmer it or do you need to control the temp carefully? also how long do you have to simmer it for?

I would go with a saflager but thats just me..

Try the following"

1 x cn Mexican Cerveza
1kg of coopers BE2
300gm dextrose
boil for 30minutes with 20gm of Cascade hops

the Casade will give a nice citrusy twang to the brew.

i will go with SAFlager for a more crisp taste which one though, what is the difference?

S-23 would be fine, W34/70 is a german lager strain

I love the Mexican Cerveza, it's one of my favourites lately.

I mix 1kg brewiser liquid brewing sugar, and 500gm dextrose with it, and that comes to approx 5.0%.

I will not be using the liquid sugar in future, having found it has a lot of water in it.

So if you want 6.0% you'd need the kit plus about 1.7-1.8kg sugars. I'd reckon 1kg Coopers BE#2 plus 750gm dextrose would be very nice with the Mexican. I've never put hops in it, and is still a nice fruity flavour, but thats up to personal tastes.

what are the differnences between 1.5kg of light liquid malt extract and 1kg light dry malt extract

Not much. I thought that the difference was 20% though... so 1kg LDME would be equivalent to 1.2kg LME. The brewcraft calculator concurs with me.

I ended up going with:

1can Coopers Mexican cerveza
1kg light dry malt extract
0.5kg dextrose
15g cascade hops pellets @ 20mins
SAFlager S-23 yeast

it should be a nice beer i'll bottle it in 2 weeks.

Sounds a goer... I put this one down as my second-ever brew, played it straight with nothing more than a bag of BE2, and it certainly something.

Having said that, I cracked a couple last night for the first time in three or four months and drank them with w sliver of lime in my glass ... went down all right (and no jokes about fairy drinks either!). Still a bit light, but a bit of a citrust taste should make it a nicer drink.

I made on about 6 months ago and it still tastes like shit. I hope it's an infection because then I could understand why it sucks.

I'm hoping time will improve it. I loathe tipping beer down the drain.

melbourne man wrote:I ended up going with:

1can Coopers Mexican cerveza
1kg light dry malt extract
0.5kg dextrose
15g cascade hops pellets @ 20mins
SAFlager S-23 yeast

it should be a nice beer i'll bottle it in 2 weeks.

Sounds good, from my experience, that'll be coming out at about the 5%-5.2% mark.

I have just tried the cascade hops in a couple of Canadian Blondes, so their effect in the Mexican will be interesting. Not bottled yet, so haven't yet drank with it.

You could also try using some dry enzyme which will bump up the alc % but will really thin out the beer.

Before it heats up too much i am giong to try and put down a James squire pilsner. Does anyone have a good recipe that is close to the real thing?

The fermenter is staying at about 16 degrees at the moment so I put a steralised frozen bottle of water in it for a while until the water melted. This drops the temp down to about 10 degrees but it goes back up again.

Is it better to cool it another way or does this kind of temperature change not matter? or maybe i could just let it ferment at 16 degrees.

16*c should be ok, you would probably be better letting it ferment at 16 than varying the temp constantly

what will happen to the brew if brewed at these temps will it smell wierd, taste wierd or something else. wil i still be able to make a beer that tastes like James Squire pilsner with it brewing at 16-17 degrees.

Yes the differences at those temps would be minor if any, as far as my experience goes there would be no smell difference, in any case i wouldnt worry to much cos i think it will be fine you can brew a saflager at 20 plus its just advised to brew cooler