Negra Modelo - Beer Recipe - Brewer's Friend

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Negra Modelo

152 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Clonebrews/yottabit
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday January 14th 2018
1.046
1.012
4.6%
25.3
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Dry Malt Extract - Light5.75 lb Dry Malt Extract - Light 42 4 83.6%
5.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 5.5%
4 oz Belgian - CaraVienne4 oz CaraVienne 34 20 3.6%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 7.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Hallertau Hersbrucker1 oz German Hallertau Hersbrucker Hops Pellet 3 Boil 50 min 10.86 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4 Boil 50 min 14.48 40%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4 Aroma 0 min 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.19 24.8  
Grain absorption losses (steep / mash) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 4.91 g | 19.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6.19 24.8
Equipment Profile Used: System Default
 
Notes

Steep at 150F for 30 minutes.

Bring to boil.

Add DME, boiling hops.

Boil for 50 minutes.

Add flavoring hops, Irish moss.

Boil for 10 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2206 Bavarian Lager yeast (42-52F).

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  • Last Updated: 2018-01-14 18:48 UTC