Negra Modelo - Mexikansk Vienna Lager - v.1, 28.04.2020 - Beer Recipe - Brewer's Friend

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Negra Modelo - Mexikansk Vienna Lager - v.1, 28.04.2020

157 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.9 liters
Post Boil Size: 60.7 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Asbjørn Tonholt
Calories: 157 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Tuesday April 28th 2020
1.051
1.014
4.9%
27.0
11.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9,259.26 g Finland - Pilsner Malt9259.26 g Finland - Pilsner Malt 37 2 77.4%
1,798.94 g German - Vienna1798.94 g German - Vienna 37 4 15%
449.74 g United Kingdom - Crystal 60L449.74 g United Kingdom - Crystal 60L 34 60 3.8%
298.94 g German - CaraRed298.94 g German - CaraRed 34 20 2.5%
150.79 g United Kingdom - Chocolate150.79 g United Kingdom - Chocolate 34 425 1.3%
11,957.67 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
64 g Hallertau Hersbrucker64 g Hallertau Hersbrucker Hops Pellet 3 Boil 90 min 10.61 37.4%
70 g Tettnang70 g Tettnang Hops Pellet 3.6 Boil 90 min 13.92 40.9%
37 g Tettnang37 g Tettnang Hops Pellet 3.6 Boil 10 min 2.49 21.6%
171 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 each Brewers Clarex Fining Primary 0 min.
1.50 each Whirlfloc Fining Boil 15 min.
1.50 tsp WLN1000 Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
2.65 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
11 - 14 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 1105 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Bakke Brygg JuleAle 2015 - Profil nr. 1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Dough-in Steeping 15 °C 15 °C 30 min
41.8 L Innmesking Temperature 61 °C 61 °C --
Proteinsteg Temperature 56 °C 56 °C 30 min
Alfa- og beta-amylase Temperature 67.7 °C 67.7 °C 60 min
Utmesking Temperature 76 °C 76 °C 15 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.41 L. Suggest reducing initial water volume to 45.4 L and adding 14.01 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 67.68 L. Suggest reducing strike water volume to 37.51 L and adding 22.28 L sparge/top-off. 59.8
Strike water volume at mash thickness of 5 L/kg 59.8
Mash volume with grains 67.7
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 12.5 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.4 L) 64.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 50 L) 60.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60.7 L) 50
Total: 77.8  
Equipment Profile Used: System Default
 
Notes

Target:
OG: 1,050 - 1,051
FG: 1,012 - 1,013
IBU: 27
SRM: 21
ABV: 4,9 %
[Wyeast 2124 Bohemian Lager yeast (6-11 °C)] / WLP820 Oktoberfest Lager Yeast (11-14 °C / Attenuation: 65-73 % / Flocc.: Medium / Alc.tol.: Med.-High - 8-12%)
Trenger 8 liter starter.
This strain is ideal for producing malty lagers. Residual sweetness further helps promote malt nuances while contributing to a balanced finish. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers.

Til batch på 5 gallons (18,9 liter):

3,5 kg German Pilsner malt
0,68 kg German Vienna malt
170 g 60 °L crystal malt
113 g German Cara-Vienne malt (eller CaraRed malt)
27 g British chocolate malt

90 min.: 20 g German Hallertau Hersbrucker @ 3 % AA
90 min.: 20 g Tettnanger @ 4 % AA
10 min.: 14 g Tettnanger (@ 4 % AA)
Mash: 15 °C innmesking - 30 min.
Mash-in: 61 °C - 0 min.
Mash: 56 °C - 30 min.
Mash: 67,7 °C - 60 min.
Mash-out: 76 °C - 15 min.

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  • Last Updated: 2020-04-28 21:22 UTC