I'm not talking corona more like negro modela or xx dark. I'm thinking taking my ofest as a base maybe darken it and add a little flaked maize. I'll see if I can get some Mexican lager yeast wl940 I believe. Also mash a bit lower than my ofest. Any other opinions
I have a recipe loosely based on Negra Modelo that I increase to festbier strength with dark agave nectar. Your approach might achieve similar results, but I'd probably opt for rice though, as it's more neutral, in my opinion.
I was thinking maize because it would be an ingredient found in Mexico
I think that's a wonderfully idea adding flaked maize and maybe little caramel malt like 60 or so you get that kinda soft caramel note that the beer has.
What about hops?
They use galena and super galena hops and only 19 ibu's for the negro modelo. They use 2 row 6 row caramel malt and black malt. But I like your idea addind the flaked maize to your October recipe.
Did you see the latest from Brulosophy? They did the Mexican lager yeast just the other day... Vienna was the base, and 5 oz chocolate malt... Sneezles61
I was thinking a touch of chocolate malt and c/c60
https://www.brewersfriend.com/homebrew/recipe/view/536833/mexican-lagerI have everything but the yeast. I could change the hops just using what I have
It seems somewhere, someone commented on the yeast having a spicy note too... IF that was true, then using too much specialty malt may take that away... Sneezles61
I do like Negra Modelo too! Sneezles61
I'm under 5% so I don't think it's a problem