Pacifico-Style Mexican Lager Recipe (5-Gallon Batch)

This recipe aims to replicate the characteristics of Pacifico Clara, a popular Mexican Lager. Note that exact ingredient specifications are proprietary to Pacifico, so this is an approximation based on common brewing practices and sensory analysis of the beer. Adjustments may be needed based on your specific ingredients and equipment.

I. Ingredients:

• Grains:
  • 8 lbs. Pale Malt (2-Row or Pilsner) – Provides the base malt for a light, crisp body.
  • 8 oz. Vienna Malt – Adds a touch of malt complexity and subtle sweetness.
  • 4 oz. Munich Malt – Contributes to the malt body and a slightly richer flavor.
• Hops:
  • 0.5 oz. Hallertau Mittelfrüh (60 min boil) – A noble hop providing a subtle, floral aroma and bitterness. Consider substituting with other noble hops like Saaz or Tettnang.
  • 0.25 oz. Hallertau Mittelfrüh (15 min boil) – Adds a small amount of late hop aroma.
• Yeast:
  • Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) – Crucial for achieving the clean, crisp lager character. A lager yeast is essential for this style.
• Water:
  • 6.5 gallons of treated water (adjust based on your brewing system and evaporation rate). Consider using water with low mineral content for a cleaner profile.

II. Brewing Process:

1. Mash: Mash grains at 152°F (67°C) for 60 minutes. This temperature range promotes good conversion and fermentability.
2. Sparge: Sparge with 170°F (77°C) water to collect approximately 6.5 gallons of wort.
3. Boil: Boil wort for 60 minutes, adding hops according to the schedule above.
4. Cool: Cool wort to 50-55°F (10-13°C) as quickly as possible. Oxygenation is important for healthy yeast fermentation.
5. Fermentation: Pitch yeast into the cooled wort and ferment at 50-55°F (10-13°C) for 2-3 weeks, or until fermentation is complete. Maintain consistent temperature throughout fermentation. Diacetyl rest may be beneficial (raising temperature slightly for a short period towards the end of fermentation).
6. Lagering: Lager (cold condition) the beer at 34-38°F (1-3°C) for at least 4-6 weeks, or longer for smoother flavor.
7. Packaging: Package beer into bottles or kegs. Prime with priming sugar if bottling.

III. Recipe Notes:

• Water Chemistry: Water profile significantly impacts the final flavor. Consider using a water profile similar to that found in Mexico, which tends to be low in minerals.
• Hop Additions: The hop additions are minimal to achieve a subtle bitterness and aroma, characteristic of the style. Experiment with hop varieties to find your preference.
• Yeast Selection: The choice of yeast is critical for achieving the clean, crisp flavor profile of a Mexican Lager. Ensure proper yeast health and temperature control.
• Fermentation Temperature: Maintaining a consistent low fermentation temperature is crucial for a clean lager character. Fluctuations can lead to off-flavors.
• Lagering Time: Longer lagering times will result in a smoother, more refined beer.

This recipe provides a starting point. Feel free to adjust the ingredients and process to fine-tune the beer to your liking. Keep detailed records of your brewing process to help you improve your recipes over time. Remember to always sanitize your equipment thoroughly to prevent infection. Enjoy the brewing process!