C40? C60?10% medium crystal,
C40? C60?10% medium crystal,
Yes!C40? C60?
I got around to making this. Used your recipe as the base but had to make a few adjustments to what I had on hand. Nonetheless it's great. And my first time using a lager yeast! Though I fermented lik an ale. So drinkable though!Of course!
I full volume BIAB and squeeze like it owes me money. Most of my batches are 3g, but I have blown this up to 5G and it juuuuuust manages in my Mash & Boil unit.
65% 2 row
25% rye malt
7.5% munich
2.5% crystal rye
~12ibu tettnang or mittelfruh at 60
~8ibu tettnang or mittelfruh at 15 (I prefer tettnang at each addition, but have done both interchangeable.)
34/70 yeast fermented at 50, raising up after a few days to 66ish, then back down as low as I can get (about 50) until I package.
Alternatively, Nottingham yeast at 66 throughout. Much easier and similar end product.
Shooting for 1.051 OG, usually finishes between 1.008-1.010 to give me around 5.2-5.5% abv.
I've gone as high as 35% rye, but I really like the addition of the crystal rye (and the added color) and it seems to allow me to lower the overall rye %. Its a hard flavor to nail down, but it goes over really well in my circles. But it gets squirrelly in a hurry. Without the crystal rye, I would probably bump the rye to 30% and drop a bit of 2 row. If I want it to look more menacing, I toss a pinch of special carafa 2 towards the end of the mash.
Love me a dark Mexi lager! That looks good. Though I'm surprised they don't use any corn in their recipe.I just discovered what will be my house beer based on the Claw hammer supply Negra Modelo recipe
I used Mt. hood hops (what I had on hand) and Cellar Science Baja yeast. This yeast gave it more character/flavor.
HB on the left, original on the right
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I'd have to say 'beer that's in my house'.
Great. Honestly, the recipe I posted above is way better than Negra Modelo in my opinion. I wouldn't change a thing about it either. I love Negra Modelo, I get it almost every time I go out for Mexican, which is pretty often, but I'd take my version any day over Negra Modelo. It's probably bias though but that Omega Mexi lager yeast is really good stuff. Didn't care for the helles I made with it, but the other beers, which were light Mexi lager, dark Mexi lager, and schwarzbier were all exceptional.@beersk
The real NM had a touch more roast than mine. I would up the chocolate malt a tiny bit if I wanted to make it closer. I'm leaving it as is as it tastes great. NM tasted bland compared to mine.
This was my first time using Baja yeast. I look forward to using it some more. I started drinking this when it was 6 weeks old.
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