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Hey all! Hope the brewings going good.
Can anyone give me a bullet proof recipe using a can of coopers mexican cerveza? i guess it's trial and error, but someone must have perfected it!
Cheers all!

I'm going to do one again soon, already tried one which failed....my next recipe will be something along the lines of:

Coopers Mex Cerveza kit
1kg dextrose
10g tettnanger @ 10 minutes
10g tettnanger dry hopped
Saflager

This is virtually the only recipe that I would recommend dextrose. I just can't get the watery taste otherwise. No additional malt and definately no maltodextrin!!

And I might take Chris' advice of leaving it in the sun for 20 minutes, even if it does sound ridiculous.

I'm on my third cerveza so here goes.
First up your brewing a blonde quaffer. It needs to be cold, clear ans bubbly unless you want to modify the style.
My first was on a Kg of dex and bulk primed on 180g of dex. It was exactly as above.
The next was on BE1 bottle primed on a tsp of castor. Slightly better head but not as good on carb.
Third up I'm doing again on BE1 and shall prime on raw sugar. The next I shall try on BE2 which from my experience with the draught will give a creamier head but is getting out of character with the beer style but more to what I like.
That said I prefer a draught on BE2 or malt to dex brewed blondes and creveza but they are different styles.

Cheers, Geoff.

I'm just tasting a brew now which has only been bottled for a week. Obviously tastes a bit young, but I wanted to see what it was like to compare later
It shows a HEAP of promise with another few weeks in the bottle, but tastes great already. Nothing like a corona though, more body and flavour - but that's what I wanted. Alcohol came out at 5%.

As follows:

Coopers Mexican Cerveza Can
Coopers BE2 (500g Dex, 250g LDM, 250g maltodextrin)
500g Dextrose
25g Tettananger Hop pellets, 2 min boil
Safale US-56 2x6g packets

KEG
How would you say the recipe worked out in the end?

Havent got any Tettenanger but plenty of amarillo

Longrasser wrote:KEG
How would you say the recipe worked out in the end?

Havent got any Tettenanger but plenty of amarillo

I think Amarillo must have Nicotine in it because people find any excuse to use it! I can't get enough of it!

Notes from my brewing log that might help you out. The Missus is at me to do it again (and she's a champagne drinker!)

Home Brew Log Sheet Batch Details: Number: 32

Manufacturer: Coopers Wort: Mexican Cerveza
Conversion Kit: None
Water: Source: Canberra Rain Water Treatment: None Quantity: 21 Lt
Conditioner: None
Brewing Sugar: 1. Coopers Brew Enhancer #2 1000 gm
Additional Malt: None
Additional Grains: None
Hops: None
Yeast: Coopers Brewing Yeast Supplied With Kit 7 gm
Fruit Additives: None
Vegetable Additives: None
Other Additives: None
Brewing Notes:
Step 1. Warm the sealed wort, open with a sterilised can opener and pour contents into sanitised fermenter. Use up to 2Lt of hot boiled (not boiling) water to dissolve all the contents of the can.
Step 2. Combine and dissolve sugars in 2Lt warm boiled water, add to the fermenter and thoroughly stir.
Step 3. Add cold water to make 21Lt and stir.
Step 4. Add Yeast, stir and seal fermenter.
Step 5. Bulk prime by transferring brew via sterilised coiled tubing to clean fermenter and adding 11gm of dextrose per Lt (total 220 gm) dissolved in hot boiled water.
Step 6. Bottle and store above 20°C for at least 1 month.
Number of Stubbies: 55

Dates:
Start: 11 November 2006 Temperature: 23°C Original Gravity: 1040
Racked: No
Bottled: 23 December 2006 Temperature: 24C Final Gravity: 1010

Alcoholic Volume: (Original Gravity - Final Gravity) x 7.46 +0.5 = 4.5 %

Tasting Notes:

Age: 1 January 2007 Grading: Needs More Time to Mature

Age: 1 March 2007 Grading: Fabulous

K9 wrote:The Missus is at me to do it again (and she'is a champagne drinker!)

Not what I would call a resounding recommendation...

Here's my favourite Mexican recipe - my Steam Mexican:
Coopers Mexican Cerveza
1.1kg LDM
200g Lactose
450g Dextrose
Saflager s-23 yeast 11.5gm
Dry enzyme
Cascade 12g hops bag dry hopped with yeast
23litres

Though it is a Lager yeast, I brew at 18celsius, thus calling it a Steam.

I like this one, one of my favourites.

Hi.
I made a Coopers Mexican Cerveza using
-Coopers Mexican Cerveza Can
-1kg bag of brew booster (i think its like half dextrose half LDM, very lightly coloured)
-Saflager yeast
-yeast nutrient
-juice of two to three good sized lemons
mixed all in fermenter, topped up to 21L.
It made a really nice lemon flavoured beer. Very refreshing instead of being a beer with lemon in its lemon flavoured cerveza.





I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.

I've got one on the shelf and I'm thinking:

1.7kg tin of Cooper's Mexican Cerveza
500ml of Liquid Rice Malt (can get from health food shop)
500g Dextrose
20g of Saaz hop pellets for aroma
Water to top up to 23L
kit yeast

gazpachos0up wrote: -yeast nutrient
-juice of two to three good sized lemons

Hi gazpachos0up
I though I already posted this, must have previewed and not posted

Anyway, I was thinking of something along these lines

Do you boil the lemon juice at all? or just pour it in the mix.
Also, is the nutrient really needed, I would have thought the brew booster etc would have been enough.
I have used yeast nutrient when I have made lemonade but I have never found a need for it with beer.

Sounds like a good summer skulling beer

Thanks

I tasted a couple of mine recently and they are very cidery or wine-like in flavour and aroma. Colour is piss yellow and there is very little hops flavour evident. I used some in a creamy salmon pasta sauce last night. See my blog from the link below for the recipe. As a replacement for white wine or dry cider and in cooking you would be hard pressed to tell the difference. Might use some more to do a chicken or rabbit in cider. Might be a beer you serve to people who don't drink beer. My recipe is above but here it is in Beersmith format with the method:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Coopers Mexican Cerveza
Brewer: Brewlord
Asst Brewer:
Style: American Light/Standard/Premium Lager
TYPE: Extract
Taste: (35.0) Strong cidery aroma and taste. Very low bitterness. Soft and slightly dry. Almost wine-like in character.

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 24.14 L
Estimated OG: 1.035 SG
Estimated Color: 3.3 SRM
Estimated IBU: 11.8 IBU
Brewhouse Efficiency: - %
Boil Time: 5 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.70 kg Cooper's Mexican Cerveza (3.0 SRM) Extract 63.0 %
0.50 kg Rice Extract Syrup (7.0 SRM) Extract 18.5 %
20.00 gm Saaz [4.00%] (5 min) (Aroma Hop-Steep) Hops -
0.50 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 18.5 %
18.93 L Pilsen, Czech Water (soft)
1 Pkgs Cooper's Ale/Lager mix (Coopers) [Starter Yeast-Ale


Mash Schedule: None
Total Grain Weight: 4.54 kg
----------------------------


Notes:
------
Mix rice malt and dextrose with 1.5L of hot water and bring to the boil. Add hops and boil for 5 minutes. Strain into fermenter with kit contents (cleaned out with 500mls of hot water) and top up with cold water to 23L. Pitch yeast in the low to mid 20s and ferment out at 12-14C to encourage the lager part of the yeast mix.

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