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Birra Moretti La Rossa Clone

289.25 calories 33.63 g 12 oz
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: (Per 12oz)
Carbs: (Per 12oz)
Created Monday January 19th 2015
1.086
1.027
7.77%
24.27
11.46
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%
10.5 lb / 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.
 
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-28 19:27 UTC
Other Brewers Who Brewed This Recipe:
Hambleton
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