2Birds Taco CLONE

A hop forward, Mexicali inspired American ale, brewed with flaked corn, coriander seeds & kaffir lime, its a Tex-Mex party in a beer. The perfect thing to guzzle down whilst enjoying nachos or Burritos.

3kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
300g Flaked Corn
20g Magnum Hops (4.2% AA) ‐ 60 min boil
30g Amarillo Hops (6.8% AA) ‐ 10 min boil
10g Coriander seeds crushed – 10 min boil
30g Citra (11.4% AA) – 5 min boil
5g Kaffir lime leaves chopped – 5 min boil
Dried Chilli to taste (optional)
Safale US‐05, MJ M44 or WY1056 American Ale Yeast
Whirlfloc/Brewbrite (Optional)

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Flaked corn for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse corn with 1 Litre of hot tap water into saucepan, discard corn.
4. Add 4 litres water & 1kg liquid wheat malt to the saucepan, bring to the boil whilst stirring.
5. Add 20g Magnum hops.
6. After boiling for 50 minutes, add 30g Amarillo hops and coriander seeds.
7. After boiling for a further 5 minutes, add 30g Citra, 5g Kaffir lime leaves and if using, dried chilli.
8. Continue to boil for 5mins then turn off the heat.
9. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes.
10. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and/or tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
11. Add yeast and ferment as close as possible to 18°C.

Bottle or keg when gravity is consistent over two days.