Negra Modelo Clone - 10 gal - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Negra Modelo Clone - 10 gal

185 calories 19.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.05 gallons
Post Boil Size: 11.63 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: RMK
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Tuesday May 3rd 2022
1.056
1.014
5.5%
24.5
15.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Munich Dark 20L6 lb Munich Dark 20L 34 20 25.6%
10 lb German - Vienna10 lb Vienna 37 4 42.7%
7 lb German - Pilsner7 lb Pilsner 38 1.6 29.9%
4 oz German - De-Husked Caraf III4 oz De-Husked Caraf III 32 470 1.1%
3 oz Belgian - Chocolate3 oz Chocolate 30 340 0.8%
23.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Hallertau Hersbrucker44 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.63 32.4%
22 g Tettnanger22 g Tettnanger Hops Pellet 4.5 Boil 60 min 5.98 16.2%
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.86 51.5%
136 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
2 each Servomyces Fining Boil 10 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 901 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
231 Wash Pond
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
11 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
6 gal Sparge to washout sugars Sparge -- 178 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.93 gal (55.72 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.93 gal (7.72 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.79 35.2  
Mash volume with grains 10.66 42.7  
Grain absorption losses -2.93 -11.7  
Remaining sparge water volume (equipment estimates 8.32 g | 33.3 qt) 8.44 33.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.93 g | 55.7 qt) 14.05 56.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 11.63 46.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.63 g | 46.5 qt) 11.5 46  
Total: 17.23 68.9
Equipment Profile Used: System Default
 
Notes

3 smack packs to start with approx 300b cells.
3L starter at 1.040 (4 oz dme)
2L starter at 1.054 (5.5 oz dme)

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.

Last Updated and Sharing
 
1,135
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-05-03 19:43 UTC