Negra Modelo Clone

[C-Rider]

My SWMBO likes Negra Modelo enough that she bought a 6 pack after trying one I was drinking at a Mexican restaurant.

Did some "searching" and there seems to be some disagreement as to weather it's an Austrian Pilsner (can't find a BJCP discription of this style) or a Munchen Dunkel.

I'd like to try to clone it for her but not sure where to start. There were a few recipies here online, but w/o a style base I'm not sure how accurate they were.

Any ideas?

 

[Revvy]

Neither, I don't know where you read those, but it's considered a classic example of a vienna lager.

BJCP-03 Vienna Lager

Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner

You can start by looking at My vienna lager recipe in my pulldown, and read the articles and listen to the podcast I cited.

 

[StoneHands]

Vienna is your base (European Amber lager)

 

[StoneHands]

Dammit Revvy, I'm seconds too slow.
Look for a Graf style Vienna Lager, named after (I believe) Santiago Graf, famed Mexican brewer.

 

[Revvy]

Also;

This is a great info page on brewing mexican beers.

 

[Revvy]

dammit revvy, i'm seconds too slow.
Look for a graf style vienna lager, named after (i believe) santiago graf, famed mexican brewer.

lol...

 

[C-Rider]

Thank you Revvy, knew someone like you would come up with one. Will check them out now.

 

[C-Rider]

Neither, I don't know where you read those, but it's considered a classic example of a vienna lager.

BJCP-03 Vienna Lager



You can start by looking at My vienna lager recipe in my pulldown, and read the articles and listen to the podcast I cited.

Thanks again, this is where I got the Munchen Dunkel:

http://beeradvocate.com/beer/profile/75/667

And from the Modelo web page :

http://www.gmodelo.mx/negra_modelo_en.jsp

Guess I mixed up Vienna and Austrian.

The Negra comes out much darker than yours looks in BeerSmith. Guess I have to add some darker malts for color.

The only Caramunich I can get here in the islands is Belgian. OK to use it or should I buy online?

Most reviews mention corn?

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.

 

[bja]

This recipe is dead on.

8 lbs. Pilsner
1-1/2 lbs. Vienna
2 oz. chocolate
3/4 oz. Hallertau @90
3/4 oz. Tettnanger @90
1/2 oz. Tettnanger @10
(adjust bittering hops for 27 IBU)
Bavarian lager yeast

 

[C-Rider]

This recipe is dead on.

8 lbs. Pilsner
1-1/2 lbs. Vienna
2 oz. chocolate
3/4 oz. Hallertau @90
3/4 oz. Tettnanger @90
1/2 oz. Tettnanger @10
(adjust bittering hops for 27 IBU)
Bavarian lager yeast

Tks, Love your Disclaimer. LOL

 

[rob-1814]

By 2 oz of chocolate do you mean hersey cocoa

 

[ResumeMan]

That almost certainly refers to chocolate malt.

 

[bja]

Yes, chocolate malt.

 

[holy]

This recipe is dead on.

8 lbs. Pilsner
1-1/2 lbs. Vienna
2 oz. chocolate
3/4 oz. Hallertau @90
3/4 oz. Tettnanger @90
1/2 oz. Tettnanger @10
(adjust bittering hops for 27 IBU)
Bavarian lager yeast

I just put 10 gals of this in my lagering fridge last weekend. Looks good. Should have an update in a couple weeks.

 

[holy]

10g batch
Pilsen 15 lb
Vienna 3lb
chocolate 8oz

Tettnang 2.5oz 60 min
Hallertau 1.75oz 60 min
Tettnang 1.5oz 10 min

OG 1.054
FG 1.010
IBU 36 (higher than I wanted but tastes fine to me)

I'll do a side by side soon and again in a month or so to see how it ages.

 

[holy]

Looks pretty close to the original.

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[bja]

Looks pretty close to the original.

Which one is which? The one on the left seems a tad bit lighter.

 

[holy]

As you may have guessed, the one on the left is the original.

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My increase in chocolate is noticeable in color and taste, but I like it. I'll definitely brew this again and I may play with the chocolate to see if I can reduce the flavor a bit but keep it slightly darker.

 

[boxofjibboo]

By 2 oz of chocolate do you mean hersey cocoa

This was a good laugh

 

[aryoung1980]

10g batch
Pilsen 15 lb
Vienna 3lb
chocolate 8oz

Tettnang 2.5oz 60 min
Hallertau 1.75oz 60 min
Tettnang 1.5oz 10 min

OG 1.054
FG 1.010
IBU 36 (higher than I wanted but tastes fine to me)

I'll do a side by side soon and again in a month or so to see how it ages.

What was your mash temperature? 152 for 60 minutes?

 

[holy]

Actually I only did a 45 minute mash at 152

 

[BBL_Brewer]

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 ***** 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.

 

[Schumed]

What temps did you lager at? and for how long?

 

[BBL_Brewer]

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.

 

[ghpeel]

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.

 

[holy]

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.

 

[bja]

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?

 

[ghpeel]

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.

 

[bja]

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.

 

[ghpeel]

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?