Birra Moretti La Rossa Clone - Beer Recipe - Brewer's Friend

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Birra Moretti La Rossa Clone

289 calories 33.6 g 12 oz
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Beer Stats
Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Houses 3 Brewing
Calories: 289 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Monday January 19th 2015
1.086
1.027
7.8%
24.3
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dry Malt Extract - Extra Light10 lb Dry Malt Extract - Extra Light 42 2.5 87%
8 oz Maltodextrin8 oz Maltodextrin 39 0 4.3%
10.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 4.3%
2 oz American - Chocolate2 oz Chocolate 29 350 1.1%
6 oz German - Dark Munich6 oz Dark Munich 36 10 3.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.4 Boil 60 min 22.75 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.4 Boil 15 min 1.52 16.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.4 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Energizer Other Boil --
0.50 tsp Yeast Nutrient Other Boil --
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Light DME       Amount: 1.25 cup      
 
Target Water Profile
Columbus Water (Hap Cremean Water Plant 2014)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 8 13 25 59 30
This is the water from the tap in our area. Not what were trying to target, just what came out of the tap.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.17 g | 24.7 qt) 3.31 13.2  
Mash volume with grains (equipment estimates 6.17 g | 24.7 qt) 3.39 13.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.31 13.2
Equipment Profile Used: System Default
 
Notes
  1. Ferment at 47-52 F for 14 days.

  2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.

  3. When final gravity is reached, lager for 1 month:
    • Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
      a final temperature of 34 F is reached.
    • Leave at 34 F for at least 2 weeks.

  4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.

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  • Last Updated: 2015-01-28 19:27 UTC