For more about the thinking behind this recipe, see Make Your Best Mexican Lager.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6 lb (2.7 kg) Maris Otter
3 lb (1.4 kg) flaked corn
4 oz (113 g) Munich
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Motueka at 60 minutes [12 IBUs]
1 tablet Whirlfloc at 15 minutes
1 oz (28 g) Motueka at 5 minutes [5 IBUs]
White Labs WLP940 Mexican Lager or Wyeast 2278 Czech Pilsner
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops and finings according to the schedule. After the boil, chill to about 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 56°F (13°C) for 7 days, then allow the temperature to rise to 70°F (21°C) for a diacetyl rest. When fermentation is complete, crash to 35°C (2°C), then package and carbonate to about 2 volumes. Store cold for at least 6 weeks before serving.
You may find that you need more kettle finings than usual here, or a hit of gelatin (or Biofine) before packaging. But bear in mind that it will also clear in the keg or bottle while lagering, and that brilliantly clear beer will look as good as it tastes.