Mexican Lager Recipe (All-Grain): 5 to 30 Gallons
An all-grain Mexican Lager recipe you can brew at 5 to 30 gallons: 5.0% ABV and 20 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Mexican Lager at a glance: 5.0% ABV, 20 IBU, OG 1.047. A light, crisp, refreshing lager in the style of the big Mexican beers: Pilsner malt with flaked corn for a clean, slightly sweet finish, lightly hopped. Serve very cold, with or without the lime.
Bräu Supply recipe · All-grain
Mexican Lager
Grain · for 5 gal into the fermenter
| 7.5 lb (3.4 kg) | Pilsner malt | 77% |
| 1.75 lb (0.79 kg) | Flaked corn (maize) | 18% |
| 0.5 lb (0.23 kg) | Vienna malt | 5% |
Hops
| 0.4 oz (11 g) | Magnum · 13% AA | 60 min |
| 0.75 oz (21 g) | Saaz · 3.5% AA | 10 min |
Yeast and water
| 2 pkg | Mexican lager (WLP940) or German lager yeast (W-34/70), 2 packets or a starter | |
| Water | Soft water. | |
Process
- Mash: 148°F (64°C) for 60 minutes, then mash out at 168°F (76°C)
- Boil: 60 minutes
- Ferment: 50°F (10°C) for 10 to 14 days, then a diacetyl rest at 60 to 62°F (16°C)
- Condition: Lager near 34°F (1°C) for 3 to 4 weeks
- Carbonate: 2.7 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 148°F (64°C) for 60 minutes for a dry finish, then mash out.
- Boil with the lid off, adding the hops on schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of healthy lager yeast.
- Ferment at 50°F (10°C). When the gravity is about three quarters of the way down, let it rise to 60 to 62°F (16°C) for a 2 to 3 day diacetyl rest.
- Cool it a few degrees a day, lager near 34°F (1°C) for 3 to 4 weeks, then package at about 2.7 volumes of CO₂.
Tips
- Flaked corn goes straight into the mash; it’s already gelatinized and needs no cooking.
- Mash low for a dry, crisp finish, and serve it very cold and very fresh.
Frequently asked questions
Why use corn in a lager?
Corn lightens the body and colour and adds a subtle sweetness. It’s the signature of Mexican and classic American lagers.
How do I make a darker Mexican-style amber?
See our Vienna lager recipe; the classic Mexican ambers descend from the Vienna style.