Hey all, working on a Mexican Lager for Cinco de Mayo! Wanted to be sure I had enough 6-row for the corn and rice… Any thoughts on this one?
(11.4%) Flaked Corn
(11.4%) Flaked Rice
(16.4IBU liberty and White Labs Mexican lager yeast)
For process, we were planning on adding all but the two row for a 30 minute protein rest at 122, then adding the two-row and warmer water to bring the total temp up to 149-151 for a 60 minute rest before a fly sparge at 170.
Let me know!