RRCOLA I would be interested in your recipe if you could post it.
Thanks for the recipe. One question corn starch? Is this the corn starch from one's kitchen?
what was you mash temp?
how well does it clear? i once used corn masa (what tortillas are made with) for a cream ale and it was a bit cloudy. I would love to try it again but this time using the corn starchYep. It's a Charlie Papazian trick. It's the same thing you get from flaked corn but cheaper. It MUST be added to a mash to convert to fermentable sugar.
that's incredible! definitely gonna try it, thanks a lot RCCOLA!Does it clear? You tell me. Keep this in mind about corn starch. It is what you get as a fermentable out of corn in raw form. Compared to Flaked, you get an easier to lauter mash b/c the starch converts to fermentables without the goopy bulk of the flakes. I find it adds about 1/2 the corn flavor that flaked does. For me, it's enough to lighten the body without adding too much corn flavor (which I don't like)
You're welcome. I like to mix it in with my dry grain after crushing. If you dump it into the mash, it will blob up like a marshmallow. It dissolves quickly but can give you a scare if it does that. Mixed with the grains, you notice nothing.Thanks for posting the recipe. I've gotta try this corn starch thing soon
Old thread, but I'm also a fan of Modelo Especial. I have not tried the recipe, but I don't know that it has quite as much vienna in it. I just don't get a vienna character from it. Maybe 6 row and pilsen, with a gentle, floral, noble hop character and some subtle yeasty ester. I have the WLP940 yeast, which is exceptional yeast by the way, but it's very clean and crisp at 52F which is where I used it last time.
It could be that I used Breiss domestic Vienna. It doesn't have as much flavor as continental malt. My clone, when tasted side-by-side with an Especial, is extremely close. I keep it on tap at all times b/c everyone loves it and it's always a good choice if you just want an easy drinking pint after work.
Ahh. This is true about Briess malts. Their dominant flavor is "none." Did you use the 2 row or 6 row version of the Vienna? The stock version is a 6 row "Vienna" and the other is a 2 row called "Goldpils Vienna."
Glad you've had good results from this recipe. It's usually on tap at my house but I haven't brewed it in awhile. When I put it together, it was never intended to be a clone but after tasting it I realized how similar it was to Modelo. However it comes out, it seems to be a recipe that craft and non-craft beer drinkers enjoy. Cheers!brewed this a couple times now thanks rccola.
Not knowing how beersmith would calculate the corn starch. I entered it as flaked corn and added ingredients to make the 1.044 og posted. oops
result was a nice full bodied mexican lager. 75% eff
5.25 gal
5# row
2 # 4 oz vienna
5 oz caravienne 22 srm
1# corn starch
.3 oz magnum 60 min
.4 oz saaz 15 mins
wlp940
the corn starch lowered my expected mash ph by roughly .25 ph
my second try now sticking closer to rccola's recipe
4# 2row
2# 12oz vienna
5 oz caravienne
1# corn starch
.25 magnum 60 min
wlp 940
my small changes are adjusting my mash ph .25 higher to hit my target
deleting the saaz addition completely. modelo has almost no perceivable hop character.
This time after seeing how the corn starch worked I entered it into the recipe as sugar and hit my numbers that way.
this one is closer to modelo especial than last one.
both versions cleared awsomely and are nice to have on tap for an easy drinking refreshing mexi lager.
i'll post my side by side once i pick up some real modelo especial
Glad you've had good results from this recipe. It's usually on tap at my house but I haven't brewed it in awhile. When I put it together, it was never intended to be a clone but after tasting it I realized how similar it was to Modelo. However it comes out, it seems to be a recipe that craft and non-craft beer drinkers enjoy. Cheers!
Are you just adding the starch right into the mash tun? It should in theory require heating to gelatinze the starches but doing so with pure corn starch has always led to absolutely disaster for me since it just turns into jello and burns.
Are you just adding the starch right into the mash tun? It should in theory require heating to gelatinze the starches but doing so with pure corn starch has always led to absolutely disaster for me since it just turns into jello and burns.
Starch extracted has granules that need to be gelatinized? I'd assume that it happens when you separate the starch from the corn.
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