Mexican Style Lager

makes 5 gallons

6.6 lbs unhopped Light Malt Syrup
½  lb Amber Dry Malt Powder
1¼ oz Hallertauer Hops (boil 60 mins)
¾ oz Hallertauer Hops (boil 3 mins)
½  tsp Irish Moss (boil 45 mins)
¾ -cup corn sugar for bottling
Omega Yeast Mexican Lager

Bring 2 gallons of water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for the last 3 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize.

Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78 degrees. Ferment the first 24 hours at room temperature, then lower to 50 degrees and complete fermentation (usually 4-6 weeks).

NOTE: After fermentation, racking to another carboy and lagering an additional 4-6 weeks will improve the flavor considerably. Bottle as uusual and leave at room temperature at least one week to carbonate before chilling.