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Old 10-03-2012, 04:26 PM   #11
pandelion
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Mar 2011
oakland, ca
Posts: 13


i'm interested in this recipe but hopville isn't pulling it up (so many bugs lately!). Any way you might be able to post it here?



 
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Old 10-03-2012, 06:04 PM   #12
Toivo
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Mar 2008
Quinnesec, Michigan
Posts: 62

Here is the recipe as I brewed it from RCCOLA. This is close to being the best beer I have made so far. Plan to make another batch in the spring when I can lager in my garage.
Modelo Negra Clone Recipe 04/17/2012


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Negra Modelo clone
Brewer: Wes
Asst Brewer: Beer Wench
Style: Vienna Lager
TYPE: All Grain
Taste: (49.0)

Recipe Specifications
--------------------------
Boil Size: 7.43 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.050 SG
Estimated Color: 10.7 SRM
Estimated IBU: 19.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 90 Minutes

Ingredients:
------------

5 lbs Vienna Malt (3.5 SRM) Grain 43.0 %
3 lbs 8.0 oz Pilsner (2 Row) Rahr (1.6 SRM) Grain 30.1 %
3 lbs Munich Malt (9.0 SRM) Grain 25.8 %
2.0 oz Carafa II (412.0 SRM) Grain 1.1 %
1.25 oz US Hallertauer [4.00 %] - Boil 60.0 min Hop 16.6 IBUs
0.50 oz US Hallertauer [4.00 %] - Boil 10.0 min Hop 2.4 IBUs
1.0 pkg Mexican Lager - Grupo Modelo (White Labs Yeast


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.41 qt of water at 168.2 F 152.0 F 90 min

Sparge: Drain mash tun, Batch sparge with 1 steps (5.22gal) of 168.0 F water
Notes:
------
Pitch yeast at 44 degrees and let it rise to 48 to 50 degrees and let it ferment for 2 to 4 weeks. Lager for another 4 to 6 weeks at 35 degrees.

Primary, 14 to 21 days, 48-52 degrees F
Diacetyl rest, 3 days, 62-65 degrees F
Secondary, 6 weeks, 34 degrees F (reduced from diacetyl rest temps to 34 degrees)
Carbonate by your chosen method.



 
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Old 10-03-2012, 08:59 PM   #13
cval
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Sep 2011
Michoacan, Mexico
Posts: 55
Liked 2 Times on 2 Posts


Quote:
Originally Posted by RCCOLA View Post
Yep. It's a Charlie Papazian trick. It's the same thing you get from flaked corn but cheaper. It MUST be added to a mash to convert to fermentable sugar.
how well does it clear? i once used corn masa (what tortillas are made with) for a cream ale and it was a bit cloudy. I would love to try it again but this time using the corn starch

 
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Old 10-03-2012, 10:48 PM   #14
RCCOLA
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Nov 2008
Northwest Arkansas
Posts: 1,060
Liked 89 Times on 54 Posts


Toivo's recipe wasn't mine and is actually for Negra--this is for Especial. I think I linked to it at some other time.

Here's mine:

5.5Gal Batch (I scaled this down from my normal 7 gal batch size)
4lb 8oz. Breiss 2-Row
2lb Vienna
1lb "Argo" corn starch or flaked corn
4oz belgian caravienne 22L

.25oz magnum@ 60min. 12.1 AAU
.35 oz Saaz @ 15 min 3.9 AAU

Yeast: 2 pkg W-34/70 dry lager fermented @ 56F until airlock acvtivity slows or gravity is ~ 1.020 let temp rise to 68F for diacetyl rest for 48hrs. When gravity is stable or beer drops clear rack to secondary 14 days at 32F.

1.044OG, 1.010 FG, 15 IBUs Tinseth, 4 SRM, 4.4% ABV

Mash 1hr @ 150F

Water: 100% RO
5.8G CaCl2 mash
1.5tsp 10% phosphoric acid in sparge
Mash pH 5.4

Does it clear? You tell me. Keep this in mind about corn starch. It is what you get as a fermentable out of corn in raw form. Compared to Flaked, you get an easier to lauter mash b/c the starch converts to fermentables without the goopy bulk of the flakes. I find it adds about 1/2 the corn flavor that flaked does. For me, it's enough to lighten the body without adding too much corn flavor (which I don't like)


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Old 10-04-2012, 02:03 PM   #15
cval
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Sep 2011
Michoacan, Mexico
Posts: 55
Liked 2 Times on 2 Posts


Quote:
Originally Posted by RCCOLA View Post
Does it clear? You tell me. Keep this in mind about corn starch. It is what you get as a fermentable out of corn in raw form. Compared to Flaked, you get an easier to lauter mash b/c the starch converts to fermentables without the goopy bulk of the flakes. I find it adds about 1/2 the corn flavor that flaked does. For me, it's enough to lighten the body without adding too much corn flavor (which I don't like)
that's incredible! definitely gonna try it, thanks a lot RCCOLA!

 
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Old 10-05-2012, 03:07 PM   #16
pandelion
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Mar 2011
oakland, ca
Posts: 13


Thanks for posting the recipe. I've gotta try this corn starch thing soon

 
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Old 10-05-2012, 11:26 PM   #17
RCCOLA
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Nov 2008
Northwest Arkansas
Posts: 1,060
Liked 89 Times on 54 Posts


Quote:
Originally Posted by pandelion View Post
Thanks for posting the recipe. I've gotta try this corn starch thing soon
You're welcome. I like to mix it in with my dry grain after crushing. If you dump it into the mash, it will blob up like a marshmallow. It dissolves quickly but can give you a scare if it does that. Mixed with the grains, you notice nothing.

 
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Old 02-27-2014, 04:09 AM   #18
highgravitybacon
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Sep 2012
Posts: 922
Liked 216 Times on 152 Posts


Old thread, but I'm also a fan of Modelo Especial. I have not tried the recipe, but I don't know that it has quite as much vienna in it. I just don't get a vienna character from it. Maybe 6 row and pilsen, with a gentle, floral, noble hop character and some subtle yeasty ester. I have the WLP940 yeast, which is exceptional yeast by the way, but it's very clean and crisp at 52F which is where I used it last time.

 
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Old 02-27-2014, 12:55 PM   #19
RCCOLA
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Nov 2008
Northwest Arkansas
Posts: 1,060
Liked 89 Times on 54 Posts


It could be that I used Breiss domestic Vienna. It doesn't have as much flavor as continental malt. My clone, when tasted side-by-side with an Especial, is extremely close. I keep it on tap at all times b/c everyone loves it and it's always a good choice if you just want an easy drinking pint after work.

Quote:
Originally Posted by highgravitybacon View Post
Old thread, but I'm also a fan of Modelo Especial. I have not tried the recipe, but I don't know that it has quite as much vienna in it. I just don't get a vienna character from it. Maybe 6 row and pilsen, with a gentle, floral, noble hop character and some subtle yeasty ester. I have the WLP940 yeast, which is exceptional yeast by the way, but it's very clean and crisp at 52F which is where I used it last time.

 
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Old 02-28-2014, 05:49 PM   #20
highgravitybacon
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Sep 2012
Posts: 922
Liked 216 Times on 152 Posts


Quote:
Originally Posted by RCCOLA View Post
It could be that I used Breiss domestic Vienna. It doesn't have as much flavor as continental malt. My clone, when tasted side-by-side with an Especial, is extremely close. I keep it on tap at all times b/c everyone loves it and it's always a good choice if you just want an easy drinking pint after work.
Ahh. This is true about Briess malts. Their dominant flavor is "none." Did you use the 2 row or 6 row version of the Vienna? The stock version is a 6 row "Vienna" and the other is a 2 row called "Goldpils Vienna."



 
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