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Old 04-28-2011, 12:14 AM   #1
ChefJoeR
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Let me know what you think

http://www.brewmasterswarehouse.com/...modelo-tryout1

It's for a buddy's birthday coming up in late July. He likes the dark mexican lagers and thought this would be great on the porch on a hot summer's day. I don't have the equipment to do all-grain brewing by the way. Thanks for the feedback.

 
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Old 04-28-2011, 01:08 AM   #2
Malticulous
 
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I don't think it needs the malto dextrin. It seems thin bodied beer to me.

Some would say not to use the dark extract. It will probably work fine for color. I don't think you need chocolate malt with it. Just use it.

Make sure to step the Vienna around 150F to get to convert.

I don't think it will be like Negra Modelo. It will be more malty and not as dry.
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Old 04-28-2011, 03:39 AM   #3
ChefJoeR
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made some changes.

 
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Old 04-28-2011, 01:44 PM   #4
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I thought Negra Modelo had some corn in it but I'm not sure. I'm not sure what's in those extracts so I can't really help there. I would expect an AG recipe to be mostly Vienna malt with a little crystal (around 60L), 1-1.5 lb flaked corn, and a little Carafa Special (dehusked) or Sinamar for color.
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Old 04-28-2011, 02:53 PM   #5
bja
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I have an all grain recipe for Negra Modelo that is dead on, but I don't have access to it right now. I can tell you that there is no corn in it but there is some chocolate.
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Old 04-28-2011, 03:05 PM   #6
Tiber_Brew
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I was under the impression that Negra Modelo was a Mexican variant of a Vienna Lager. It's been many years since I've tried one, so I could be wrong.

TB
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
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Old 04-28-2011, 03:12 PM   #7
SpanishCastleAle
 
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Quote:
Originally Posted by Tiber_Brew View Post
I was under the impression that Negra Modelo was a Mexican variant of a Vienna Lager. It's been many years since I've tried one, so I could be wrong.

TB
That's correct. IIRC, there was a number of immigrants after WWII and they settled in Mexico and started brewing there.

I wish I could find it but I would swear there was an adjunct in there and I thought it was corn.
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Old 04-28-2011, 03:20 PM   #8
Tiber_Brew
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Quote:
Originally Posted by SpanishCastleAle View Post
That's correct. IIRC, there was a number of immigrants after WWII and they settled in Mexico and started brewing there.

I wish I could find it but I would swear there was an adjunct in there and I thought it was corn.
I can believe it. Although, isn't that sacrilege for a German to put corn in his mash?
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 04-28-2011, 03:52 PM   #9
bh10
 
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Gotta brew with whats available.

 
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Old 04-28-2011, 04:07 PM   #10
Tiber_Brew
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Very true. It's a damn fine beer, too.
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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