Bonsai & Brew

beer wars
The Great Mexican-Belgian Beer War of 2017

88 posts in this topic

33 minutes ago, MiniYoda said:

First thing, what's it going to be called?  Belgamex?  Mexigan?

 

Second, who is going to be the judge in sampling them.  I'll volunteer.

 

The working title of my recipe is Tipo de Belga Dobles -- not very original, but to the point.  As for judging, we would need an impartial, skeptical volunteer to brew and sample the beers -- maybe @MRB Josh R;)

 

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8 hours ago, Bonsai & Brew said:

I'm still waiting on special ingredients to arrive from Mexico (OK..., Amazon) but for @MrWhy, @MRB Tim, and anyone else looking to craft a Belgian Cerveza, please post your recipe here! 🇲🇽🍻🇧🇪

 

GREAT IDEA!!!!!!

 

El La Noche Oscura Cuadruplicar Fuerte (a remix of the Calavera Spiced Chile Stout)

(Thank you @MiniYoda for keeping the Spanish real.)

 

Base:

1 Churchill Nut Brown

1 Robust LME

2 Smooth LME

1 Booster

Steeping Grains:

Chocolate Malt

Black Malt

Honey Malt (go easy!)

Carapils

Hops:

Tettnanger

Cluster

Additionals:

Cacao Nibs

Cinammon Stick

2 Ancho Chiles

Vanilla

Yeast:

T-58

 

I'm really close to dropping the honey malt and booster and adding another robust LME and some lactose sugar to go for more of a chili spiced milk stout....in which case I might just go all in and make a nice Belgian Champurrado Milk Stout.

 

I've got another one I am working up that I will post later.

 

Doing a bit of travelling in a week or so. When I get back I am ordering and brewing some of these up.

 

 

 

 

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Mr. Why, I am very sorry for nit-picking, but my mother was from Spain, taught grade school Spanish here in the states, and always corrected my speech, which I liked because it helped me learn.  It's "La" noche, not "El".  But you got the adjective "oscura" in the correct gender, so good job there, sir.

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2 hours ago, MrWhy said:

 

GREAT IDEA!!!!!!

 

El Noche Oscura Cuadruplicar Fuerte (a remix of the Calavera Spiced Chile Stout)

Base:

1 Churchill Nut Brown

1 Robust LME

2 Smooth LME

1 Booster

Steeping Grains:

Chocolate Malt

Black Malt

Honey Malt (go easy!)

Carapils

Additionals:

Cacao Nibs

Cinammon Stick

2 Ancho Chiles

Vanilla

Yeast:

T-58

 

I'm really close to dropping the honey malt and booster and adding another robust LME and some lactose sugar to go for more of a chili spiced milk stout....in which case I might just go all in and make a nice Belgian Champurrado Milk Stout.

 

I've got another one I am working up that I will post later.

 

Doing a bit of travelling in a week or so. When I get back I am ordering and brewing some of these up.

 

 

 

 

throw in some tettnang and cluster hops ( favorite in Mexican cervezas and lagers ) and do a  White Labs Mexican lager starter

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27 minutes ago, MiniYoda said:

Mr. Why, I am very sorry for nit-picking, but my mother was from Spain, taught grade school Spanish here in the states, and always corrected my speech, which I liked because it helped me learn.  It's "La" noche, not "El".  But you got the adjective "oscura" in the correct gender, so good job there, sir.

 

Great catch!

The official name of the beer is now

La Noche Oscura - 

I was not really sure how to go with quad in spanish......part of me wanted to just go Cuartro Fuerte.........

La Noche Oscura Cuatro Fuerte maybe.....

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30 minutes ago, HoppySmile! said:

throw in some tettnang and cluster hops ( favorite in Mexican cervezas and lagers ) and do a  White Labs Mexican lager starter

 

Good call on the hops.

 

I was actually considering Hallertau....but I like your idea better.

What would your hop schedule for those be?

Both at flameout?

 

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2 minutes ago, MrWhy said:

 

Great catch!

The official name of the beer is now

La Noche Oscura - 

I was not really sure how to go with quad in spanish......part of me wanted to just go Cuartro Fuerte.........

La Noche Oscura Cuatro Fuerte maybe.....

 

Looked up "quad" on Google Translate.  Not much help there,   I think the way you have it should work perfectly

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21 hours ago, MrWhy said:

 

Good call on the hops.

 

I was actually considering Hallertau....but I like your idea better.

What would your hop schedule for those be?

Both at flameout?

 

probably 1/2 ounce tettnang @ 60 min. and 1/2 ounce  cluster for aroma @ 10 min. depends too on the extra grain additives, would they be in ounces or pound? i'm assuming ounces? or you cud do halleratau @ 60 min., Tettnang @ 20 min. and cluster @ 5 min.

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5 hours ago, Bonsai & Brew said:

Finally starting to get a handle on crafting with BeerSmith2.:)

 

 

 

That is some high level crafting right there!!! Piloncillo!!! Chocolate Mexicano!!!

 

An you know what. I am feeling the name. 

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Or you could take from the Belgian side " Sombre comme la nuit Mexicaine quadruple ale"

or just  "Nuit Mexicaine Quadruple Ale"

 

Sorry, you Flemish speakers, I can't do that.

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6 hours ago, MiniYoda said:

Okay, Chocolate Mexicano has my vote.

 

 

I melted this along with the Piloncillo in a saucepan with a couple cups of water prior to adding it to the boil -- it smelled almost too good to use in a batch of beer, but these are the sacrifices we make. B)

 

image.jpeg

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Wait, what.... @Bonsai & Brew - you've actually started brewing this????

 

Okay - a new rule for the Mexican-Belgian War of 2017 -

 

Whatever anyone brews on this thread - at least ONE bottle needs to be saved for each participant -

which so far seems to be me and @Bonsai & Brew.

 

 

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I'm thinking I'll do the following, with the tentative name of El Wit

 

1X Aztec Mexican Cerveza HME

1X Golden LME

4 oz Pilsen

4 oz Red Wheat Flakes

1/2 oz Halltertau

Zest of one lime and 1 tsp crushed coriander X 5 min boil

T-58

 

It's not nearly as fancy as @Bonsai & Brew or @MrWhy, but wits are my favorite Belgian beer, so I'll keep it simple. Both of y'alls sound excellent, though.

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2 hours ago, MRB Tim said:

I'm thinking I'll do the following, with the tentative name of El Wit

 

1X Aztec Mexican Cerveza HME

1X Golden LME

4 oz Pilsen

4 oz Red Wheat Flakes

1/2 oz Halltertau

Zest of one lime and 1 tsp crushed coriander X 5 min boil

T-58

 

It's not nearly as fancy as @Bonsai & Brew or @MrWhy, but wits are my favorite Belgian beer, so I'll keep it simple. Both of y'alls sound excellent, though.

 

No, it may not be as 'fancy,' but at least you will be able to drink it! lol

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La Noche Oscura Cuadruplicar Fuerte (a remix of the Calavera Spiced Chile Stout)

Version Definitiva

 

Base:

1 Bewitched Amer

2 Pale LME

2 Smooth LME

2 Booster (new boosters...apparently 2 new = 1 old).

Steeping Grains:

2 Row

Munich

Crystal 60

Black (half)

Chocolate (half)

Hops:

El Dorado

Additionals:

Cinammon Stick

2 Ancho Chiles

Vanilla

Yeast:

T-58

----

Decided to go with Bewitched Amber instead of Brown.  Got rid of the robust and upped to 2 pale, 2 smooth, and 1 booster (well I guess it is two now.) We cannot call this a Caudruplicar FUERTE without it being Mas Fuerte. Reworked the grain bill a bit going purely on guts and machismo. Got rid of the cacao because I forgot to order it. Decided on El Dorado hops because El Dorado is a spanish word.

 

Ingredients ordered. This will be the first brew in the queue after I bottle what I've got fermenting.

 

 

 

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On April 22, 2017 at 5:18 PM, MrWhy said:

La Noche Oscura Cuadruplicar Fuerte (a remix of the Calavera Spiced Chile Stout)

Version Definitiva

 

Base:

1 Bewitched Amer

2 Pale LME

2 Smooth LME

2 Booster (new boosters...apparently 2 new = 1 old).

Steeping Grains:

2 Row

Munich

Crystal 60

Black (half)

Chocolate (half)

Hops:

El Dorado

Additionals:

Cinammon Stick

2 Ancho Chiles

Vanilla

Yeast:

T-58

----

Decided to go with Bewitched Amber instead of Brown.  Got rid of the robust and upped to 2 pale, 2 smooth, and 1 booster (well I guess it is two now.) We cannot call this a Caudruplicar FUERTE without it being Mas Fuerte. Reworked the grain bill a bit going purely on guts and machismo. Got rid of the cacao because I forgot to order it. Decided on El Dorado hops because El Dorado is a spanish word.

 

Ingredients ordered. This will be the first brew in the queue after I bottle what I've got fermenting.

 

 

 

 

You got an OG on this beast?  Can't wait to see how this one comes out!

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On 4/25/2017 at 8:05 PM, Bonsai & Brew said:

 

You got an OG on this beast?  Can't wait to see how this one comes out!

 

No OG.....I run without any gravity LOL.....

 

Still waiting for the ingredients to get her. Plan is to brew it up next weekend.

 

I've still got to work on my Trippel!

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1 hour ago, MrWhy said:

 

No OG.....I run without any gravity LOL.....

 

Still waiting for the ingredients to get her. Plan is to brew it up next weekend.

 

I've still got to work on my Trippel!

just thought maybe you ran that recipe through qbrew

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10 minutes ago, Bonsai & Brew said:

just thought maybe you ran that recipe through qbrew

 

Alas, I don't have any brewing software.  Almost all of my home computing use is on a Chromebook or my phone, and last I looked I couldn't find a cloud based one. 

 

Plus at this point, I never got around to using a hydrometer or refractometer or anything like that.

 

So many things to get around to! Brewing software......measuring gravity.......a bigger brew pot.....a better spoon.....This is a hobby that never stops.

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On 4/22/2017 at 4:18 PM, MrWhy said:

La Noche Oscura Cuadruplicar Fuerte (a remix of the Calavera Spiced Chile Stout)

Version Definitiva

 

Base:

1 Bewitched Amer

2 Pale LME

2 Smooth LME

2 Booster (new boosters...apparently 2 new = 1 old).

Steeping Grains:

2 Row

Munich

Crystal 60

Black (half)

Chocolate (half)

Hops:

El Dorado

Additionals:

Cinammon Stick

2 Ancho Chiles

Vanilla

Yeast:

T-58

----

Decided to go with Bewitched Amber instead of Brown.  Got rid of the robust and upped to 2 pale, 2 smooth, and 1 booster (well I guess it is two now.) We cannot call this a Caudruplicar FUERTE without it being Mas Fuerte. Reworked the grain bill a bit going purely on guts and machismo. Got rid of the cacao because I forgot to order it. Decided on El Dorado hops because El Dorado is a spanish word.

 

Ingredients ordered. This will be the first brew in the queue after I bottle what I've got fermenting.

 

 

 

 

This chica mal is chilling in an ice bath as I type this.

 

I went basically as I said......instead of waiting to dry "stick" the cinammon I cut it up and threw it in with the ancho chile......I used two el dorado hops (1oz) for five minutes. For the grains I went with all the 2 row, munich, and crystal, and half the black and half the chocolate.

 

My wife couldn't find any vanilla beans at the market. (I suspect she did not search with all her heart, mind, and soul.) I've got some vanilla bourbon extract. I am going to put 2 tbl spoons into the wort before I stir and sprinkle the yeast.

 

This is the most audacious brew I have ever brewed.

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