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Old 04-28-2005, 02:14 PM   #1
DeRoux's Broux
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Default Cerveza Recipe?

I'm doing my first lager this weekend, and wanted to see if anyone had a clone recipe (all-grain) for a Dos Equis Amber or Negra Modelo? I told my wife I'd brew her something, and that's what she want's. Good summer beer w/ TexMex and TX BBQ!

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Old 04-28-2005, 02:22 PM   #2
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Well it's not all grain, nor have I tasted it yet (bottle conditioning) but my local hbs had this recipe for what they call their Cerveza Negra (Modelo clone):

6lb Amber DME
.25 Black Patent
.75 60 L Crystal Malt
1oz Northerbrewer Hops (Bitter) 45 min
1 oz Czech Saaz (Aroma) 15 min
White Labs East Coast Ale

FWIW

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Old 04-28-2005, 02:33 PM   #3
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hhmmmm....i might be able to work with that (minus the yeast)? let me know how it comes out.......
thanks!
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Old 04-28-2005, 09:34 PM   #4
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Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940

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Old 04-28-2005, 10:07 PM   #5
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Quote:
Originally Posted by Rhoobarb
Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940
Might be a good selection for the lager. To the recipe I had it was an ale anyways so...
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Old 04-29-2005, 03:28 PM   #6
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Quote:
Originally Posted by desertBrew
Might be a good selection for the lager. To the recipe I had it was an ale anyways so...
I think your recipe might work very well as either an ale or a lager. I filed it away, as I might try it before the weather gets too warm to brew.
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Old 05-02-2005, 01:59 PM   #7
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[QUOTE=Rhoobarb]Can't help you with a recipe, but I recalled seeing White Labs Mexican yeast once and thought I would pass this along: http://www.whitelabs.com/ratings.asp?id=WLP940[/QUOTE

I got one from my HBS: (going from memory here!)
7 1/2 lbs. 2 row
1 1/2 lbs. 6 row
1/2 lb. flaked maize
1/4 pound cara-vienne
1/8 lb. special B

2/3 oz Perel @ 60 min (bittering)
1/2 oz Hallertauer @ 10 min (flavoring)
1/2 oz Hallertauer @ end of boil (finishing)
White Labs Platinum Mexican Lager Yeast
O.G. 1.050 F.G. 1.012

Plan on doing a 2 qt starter on Friday, brewing Saturday. Primary ferm at about 55 degrees, then to a diacytl rest @ 60 degrees for 1-2 days, then crash to 30 degrees for 3-5 weeks (If I can wait that long!)

Thanks for the feedback.......
Cheers!
DeRoux's Broux

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