Next weekend I am brewing a Negra Modelo Clone, or at least my variation of that style of beer.
Here is my planned recipe.
Recipe Type: All Grain
Yeast: Saflager W-34/70 Lager
Batch Size: 40 gallons
Original Gravity: 1.058
Final Gravity: 1.012
Boiling Time: 60 minutes
Color: 24 SRM
Primary Fermentation: 1 weeks at 54 degrees
Secondary Fermentation: 3 weeks at 54 degrees
Bottle and Keg Condition: Minimum 4 weeks at 54 degrees
50# 2-row American Malted Barley
6# Flaked Maize
6# Special Roast Malt
4# Belgian Caramunich
2# 20L Crystal Malt
0.5# Chocolate Malt
0.25# Black Patent
4 oz. Crystal 4% AA at 60 min.
5 oz. Mt. Hood 4.5% AA at 60 min.
2 oz. Crystal 4 % AA at 10 Min
The water temps and mash method is where my questions lies.
I traditionally have been batch sparging with all of my ales and stouts.
I usually Strike around 152 then mash out and then Sparge at 168.
This has worked great in the past, but should I do a multi-step infusion mash for this style of beer, especially since its a lager?
I am worried that by using 2-row American Malt in lieu of German Pilsner Malt (higher cost)
that a higher initial temperature is required such as 152 or will it be ok at the
122 temperature for the protein rest in a multi-step infusion mash?
If I do a multi-step infusion, here is my procedure:
18.5 gal at 122 degrees for 15 minutes for protein rest
10.75 gal at 151 for 45 minutes for Saccharification Rest
12.75 gal at 168 for 10 minutes for mash out
15.75 gal at 168 for Sparge
Let me know if you have any advice for batch sparge vs. multi-step infusion for this style of beer.
And I am open to any suggestions on the recipe as well.
Thanks for your advice.