Brew Number

33

Style

Mexican  MXV 15/9

Ingredients

1 Beermakers imported Mexican kit

1 kg light liquid malt from Osborne Park

enzyme that comes with kit

Brewing notes

Boil kit, malt and a few l of water.  Add to fermenter, top up to 22 l total volume.  Pitch enzyme on 9 September, let settle few hours, then pitch yeast.  Rapid start to fermentation, whereas in the past with enzyme and yeast at same time they have been slow to start.  Placed on light box – around 23 to 24 degrees, bubbling strongly.

15 September, 60 s per bubble.  Decanted, bulk primed with 7 oz dextrose, bottled.

Tasting notes

24 Sep 9 days old.  Still cloudy but clearing, quite dark colour for a Mexican, reas body.  Dry on the nose, good crisp dry taste, with rounded malt flavour, not much apple in this one.  Carbonation low but definitely getting there, head OK but should improve.

6 Oct Carbonation improving, good dry Mexican taste, but still cloudy.

11 Nov – clear.  Good carbonation and head retention.  An OK Mexican, but lacks the slight fruitiness of previous brews and the crispness.  Has a very slightly sour taste similar to but not as strong as the Fleurs Mexican (small amount of yeast bite, see brew No 37). 

3 Dec, as above but sour taste not really present in this one.

18 Dec – Not much sour taste, OK beer, but still not the typical dry Mexican flavour.

4 Feb – as above, only the merest hint of yeast bite in this one, clear, reasonable head and retention.  Not as crisp or fruity as other Mexicans.  Drinkable, quaffable, but not particularly impressive.