61 replies to this topic

[Big Nake]

I made this beer a few months ago and the keg is just about gone. I brewed it again today because it came out so well. The story is a bit long for this thread, but there is more on my site (link in my sig) under recipes, towards the bottom of the page. Short version... this beer is supposed to get close to Victoria Lager which has been brewed in Mexico since 1865. Grupo Modelo calls it a "Vienna" but it's certainly bee n modified for the local tastebuds. They do not sell this beer in the US so it's tough to "research". I have someone I know in TX trying to get me some so I can compare the real one to my version.

Hacienda Lager

4 lbs Vienna
3 lbs Pilsner or American 2-row
1.25 lbs Flaked Corn
4 oz Belgian CaraMunich
¼ oz Black Malt (mash temp 150-151°)
4.5 to 4.7 AAU of Hersbrucker, Hallertau, Tradition or other noble hop for 60 mins
¼ oz of the same hop for 20 mins
White Labs 940 Mexican Lager yeast

OG: 1.043, FG: 1.011, IBU: 21, SRM: 7-8, ABV: 4.1%

On my first run, I used 1.75 oz of Hersbrucker 2.7% for 60 and the other ¼ oz for 20. The batch today had ¾ oz Hallertau Tradition 5.3% for 60 and the other ¼ oz for 20. Nice on a warm day.

[ncbeerbrewer]

Nice recipe and great pic Ken. I have never had or seen the Victorian beer you speak of but looking at your recipe and pic it looks awesome.

[DaBearSox]

Ken, you post the best beer porn

[CaptRon]

I think I'm going to give this one a shot. This might be what the doctor ordered for a family shin-dig in July. What is the typical time from pitching to kegging for this one? I've never done a lager before so this is going to be good for me.

[3rd party JKor]

That looks beeee-yooootiful

[Big Nake]

I think I'm going to give this one a shot. This might be what the doctor ordered for a family shin-dig in July. What is the typical time from pitching to kegging for this one? I've never done a lager before so this is going to be good for me.

2 weeks (ish) in primary and another 3-4 weeks in secondary (preferably cool/cold) and you could keg it. If you really nail the primary and do everything right, you could conceivably leave it in the secondary for 1-2 weeks so it can smooth & clear and then you could keg it. Good luck... cheers guys.

[tag]

Ken, you post the best beer porn

That's what I was going to say. Can't wait to get home from work and have a glass.

[Daryl]

Finally kegged this today and started the carbonation process. Tasting will probably be this weekend.

[Big Nake]

Daryl: Did you use the WLP940? I hope it comes out nicely. I just finished brewing a long line of beers including some MLPA, Bases Loaded Blonde, Aviator's English Ale, a Christmas beer, another English Ale, a Helles, a Kolsch, a Vienna, and an Altbier. I was thinking about taking a break but immediately starting thinking about what to make when I get back into it and Hacienda came to mind. I think I'd rather have it when the weather starts warming up, but I have 2 unopened vials of 940 in the fridge and maybe I should use one. Also... headed to MX in late December and I will be sampling the real thing while I'm there. If I can convince my wife that it's a good idea to take some home, I'll try to get some to you. Cheers and enjoy the beer!

[Daryl]

Yes sir, I used the 940. I have a group of friends heading down to the Mexico border soon to hunt. They promised to bring me a case back. If they come through, I will send some your way. As for the kegged batch, I plan to sample it this Saturday. I would prefer to drink it when it's warmer, but that doesn't look like it's in the cards for this batch.

[Big Nake]

Yes sir, I used the 940. I have a group of friends heading down to the Mexico border soon to hunt. They promised to bring me a case back. If they come through, I will send some your way. As for the kegged batch, I plan to sample it this Saturday. I would prefer to drink it when it's warmer, but that doesn't look like it's in the cards for this batch.

It will be a lot warmer in your neigborhood than in mine, I'll guarantee that! Cheers.

[Daryl]

Speaking of your neighborhood, there is a slight chance work will be sending me to a confrence there in august.

[Big Nake]

Speaking of your neighborhood, there is a slight chance work will be sending me to a confrence there in august.

Keep me posted. August would be a good time to visit... as opposed to say, January.

[Big Nake]

I am resurrecting this old thread because I made a batch of Hacienda Lager on 3/1 and racked it to secondary today (after 12 days in the fridge at 47° and then 3 days out on the basement floor for a rest) and then I grabbed the White Labs 940 from the primary and made a batch of Cabana Lager today. I only mention it because the beer coming out of primary was as clear as I've ever seen a beer coming out of primary. I've seen beers come out of secondary and not look this clear! It looked and smelled so good I wanted to drink it warm and flat! Cheers Beerheads! This 940 is only around for March & April (platinum strain) so get it while you can. You could make a wide variety of beers with this yeast too... pilsner, vienna, possibly a festbier, a Mexican-inspired dark lager or dunkel, etc.

[scaryeyes]

Hi KenI cant come with any suggestions, but this pic of an Indio that I posted to the swedish forum when I was in mexico. The colour of Indio and Victoria is very similar. But I still gonna try your recipe first and then come with some heads up on my beer. Its very individual how people brew beer, and Im on the other side of the world. Its gonna be interesting to see this one when its brewed.I really like your website and all your photos.Magnus[attachment=551:Indio (kopia).jpg]

[Big Nake]

I just linked to this thread and saw that my old pic is gone so a repost...

[positiveContact]

Oh yeah!
You are making want to bust out my 2124!

[Bklmt2000]

I made a starter of S-189 late last week; this looks like a good beer to try it out on.

[Big Nake]

I am making this beer today with 2124 which is certainly not WL940 but it will work just fine. I ended up slightly changing the recipe since this is a VERY old recipe and I thought I could do better. I used the Patagonia base malt (5 lbs) then 2.5 lbs of Vienna, a pound of flaked corn, 4 ounces of this double-roasted crystal and about ¾ oz of Carafa Special 3. The color looks great and I'm about to send this thing to primary. The American Premium with 2124 in 2 weeks and then Bordertown 2 weeks after that. It should give me a nice stable of 2124 lagers.

[Big Nake]

So this beer seemed like it started fermenting IMMEDIATELY. I swear I went down there a couple of hours after pitching and it was already bloop, bloop, bloop... I checked again this morning and it's rocking. This is only a 4.5% beer so I'm thinking that the 50% mark is going to happen TODAY or maybe tomorrow morning. Would it be crazy to take this thing out of the fridge less than 48 hours after pitching if I were following the quick lager method?