Yet another simple recipe. I just made it up on the spot, no software involved. These recipes I've been making are so simple and taste so good! One new thing in this brew, the 2-row pale ale grain is from Mexico. I've only used US or Canadian grain in the past. I was able to get a couple of bags from Santo Pablo (caution! the link goes to Facebook), a somewhat local Mexican brewery (it's an hour drive, but good beer, good food!) that buys Mexican grain from Puebla.
"Malta de Cebada" just means barley malt.
10 gallon batch
22 lb 2-row
8 oz Crystal 60
Mashed with 165F, hit 150F in the mash tun. Adjusted pH to 5.4. Standard 10 minute recirculation each batch. One other small change is after running off the second batch into the boil kettle, I let the mash tun continue to drain into a gallon pitcher and I got almost another gallon to add to the boil.
2 oz Cascade, FWH
2 oz Columbus, 60 minutes
2 oz Cascade plus 2 tsp Irish Moss, 15 minutes
2.5 oz Cascade, flameout.
That is all of my Cascade, so next time it'll be something else.
Same yeast as last batch.
Pretty easy brew day. I'm still trying to figure out a better way to chill the wort. I'm only able to get it down to 160F or so, then put it in the chest freezer to chill to pitching temperature, which takes overnight.
Update 4 April 2026: I got this kegged last Monday, added some gelatin for clarification. Set the CO2 to 30 lbs to carb. Transferred to clean kegs today and put it on tap. It's more bitter than I thought it would be, but it's good. Not quite carbonated enough, but definitely drinkable. FG was 1.010, so fairly dry, this should be much better in the next few days as the carbonation gets to the right place.
