Negra Modelo Clone - Beer Recipe - Brewer's Friend

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Negra Modelo Clone

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: RMK
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday February 16th 2018
1.054
1.013
5.4%
24.0
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 25.6%
5 lb German - Vienna5 lb Vienna 37 4 42.7%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 29.9%
0.10 lb German - De-Husked Caraf III0.1 lb De-Husked Caraf III 32 470 0.9%
0.10 lb Belgian - Chocolate0.1 lb Chocolate 30 340 0.9%
11.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Hersbrucker22 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.42 32.4%
11 g Tettnanger11 g Tettnanger Hops Pellet 4.5 Boil 60 min 5.86 16.2%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.71 51.5%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
1 each Servomyces Fining Boil 10 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 606 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Arrowhead Drinking Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 2 12 28 2 31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 gal Dough in Infusion -- 142 °F --
Beta Amylase Infusion -- 152 °F 60 min
Alpha Amylase Infusion -- 162 °F 20 min
Mash-out Infusion -- 172 °F 15 min
1 gal Sparge to washout sugars Sparge -- 178 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.39 17.6  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume (equipment estimates 5.66 g | 22.7 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.21 36.9
Equipment Profile Used: System Default
 
Notes

Pitch two vials at 46F. Raise temp after 24 hours to 50-52F. Keep in primary for 14 days. Raise temp. to 62F for three days. Aging for 30 days ramping down from 60F to 39F.

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  • Last Updated: 2018-02-22 02:50 UTC