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Old 05-25-2012, 06:26 AM   #21
holy
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Actually I only did a 45 minute mash at 152

 
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Old 05-25-2012, 07:32 AM   #22
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Originally Posted by C-Rider View Post

Also I can't lager, and will be doing an ale version, yes I know it won't be the same but one has to do what one can. What dry yeast would you suggest?

Thanks again.
Instead of using ale yeast, try Wyeast California lager. It ferments at ale temps but with lager characteristics. I brewed a Negro Clone a couple years back with a friend of mine and it turned out pretty good. Can't really remember the recipe, but I know we used California lager to ferment it.
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Old 05-25-2012, 02:11 PM   #23
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What temps did you lager at? and for how long?
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Old 05-25-2012, 03:46 PM   #24
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What temps did you lager at? and for how long?
We actually didn't lager it. It was in the primary for 10 days and then 3-4 weeks in secondary and then it was primed and bottled. Wasn't bad at all. Would probably be better lagered though. If you keg, just lager it for a while before you tap it.
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Old 05-26-2012, 03:47 AM   #25
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In an effort the clone Negra Modelo, I ended up coming up with a maltier version based on 7lb Vienna, 2lb Munich, 12oz Aromatic, 6oz dark crystal, and about 2oz Carafa III Dehusked. This beer is fermented with Saflager 34/70 (2 packets) and is one of my best recipes, IMHO.

To make it a "real" clone though, I'd swap out some of the Vienna for Pilsner, kill the crystal entirely and maybe use a little dry rice extract too.
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Old 05-28-2012, 01:44 PM   #26
holy
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What temps did you lager at? and for how long?
I lagered mine for 20 days at 54F, then kegged and reduced the temp to 40 for force carbing. I've been drinking it since carbed. I'm continuing to lager one of the kegs to see how it ages.

 
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Old 05-29-2012, 11:04 AM   #27
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Originally Posted by ghpeel View Post
To make it a "real" clone though, I'd swap out some of the Vienna for Pilsner, kill the crystal entirely and maybe use a little dry rice extract too.
Why would that make it a "real" clone?
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Old 05-29-2012, 12:10 PM   #28
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Why would that make it a "real" clone?
Maybe "real" wasn't the right word, but those substitutions would make the beer taste more like a 'real' Negra Modelo than my current recipe. Mine is a far bit too malty to be called a clone, but I really like it and don't intend to change it anytime soon.
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Old 05-29-2012, 01:08 PM   #29
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Maybe "real" wasn't the right word, but those substitutions would make the beer taste more like a 'real' Negra Modelo than my current recipe.
Possibly, but your recipe is nothing like the Negra Modelo recipe.
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Old 05-30-2012, 10:17 PM   #30
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Possibly, but your recipe is nothing like the Negra Modelo recipe.
"THE" recipe? You've got a hand-written copy of "THE" Negra Modelo recipe in your hand, signed by the brewmaster? Why do you think your recipe is the only one that tastes like a real Negra Modelo?
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