NEGRA MODELO CLONE

All-Grain
A Vienna Lager style beer with balanced flavor and remarkably
smooth taste. Hint of caramel sweetness and dark chocolate balance
out this medium bodied beer with its signature reddish color.

ESTIMATED OG: 1.050 ESTIMATED FG: 1.011 BREW DATE:

IBU: 25 SRM: 11 ABV: 5.2%
ACTUAL OG: ACTUAL FG: ACTUAL ABV:

GRAINS: HOPS:
8 lbs German Pilsner 1.5 oz Hersbrucker Hops 1.7% (60mins)
1.5 lbs Vienna Malt 2.0 oz Tettnang Hops 3.3% (60 mins)
.375 lbs Crystal 60L .50 oz Tettnang Hops 3.3% (10 mins)
.125 lbs Chocolate Malt

SUGGESTED YEAST:
White Labs Liquid Mexican Lager (WLP940) or Saflager Dry (S-23). Ferment at 52°F

Before you brew:

Please read all the instructions before you begin brewing.
Prepare yeast by moving to room temperature the day of brewing or making a starter 1-2 days prior.

Mashing Procedure:

1. Heat 12.5 qts water to 166°F.

2. Transfer water to Mash Tun and add Grains. Hold temperature at 150°F for 90 mins.
3. During the mash period you should be heating your rinse water (sparge water) which you will use to wash out
the sugars and flavor from the grain and into your brew kettle. Use 5.5 gallons heated to 170˚F.
4. After mashing, sparge water over the grain, collecting the runnings in your large brew pot.
5. Top off with water to 7.4 gallons if capable of doing a full boil, if not, fill to a couple of inches below top. This
will be a Partial Boil and will require additional water to be added to the fermentor to make the 5-1/4 gallons.
6. Add heat and bring it to a boil. Do not cover the brew kettle. Watch the first few minutes of the boil to avoid a
boil over. Reducing the heat and fanning will help reduce the chances of a boil over happening.
7. Boil vigorous for 90 minutes adding hops as required by the recipe. If the wort starts to froth up dramatically
towards the top of your kettle, immediately cut the heat and fan.
8. With 20 minutes left to the end of your boil, sanitize your wort chiller (for larger kettles) by placing chiller into
the boiling wort.
9. With 10 minutes left in the boil add the Brewing Clarifier, Irish Moss (1 tea per 5 gallons) or Whirfloc tablet.

Cooling hot wort if using a 5 gallon kettle, doing a Partial-Boil:

1. (if doing full-boil skip to next section)

2. You need to create a method for cooling your wort to around 130˚F. For example, you can put the pot, with
the lid on, in your sink and run tap water around it. Or you can put the pot in an ice water bath in your sink. If
your pot is too big for the sink, you can use the bathtub.
3. While the kettle is cooling, empty the sanitizing solution out of your fermenting vessel and fill it with 2 gallons
of cold spring or drinking water (do not use distilled water). Remember that when using water from your tap
your beer is subjected to whatever level of contamination is in the water to begin with. That may be a little or it
may be none.
4. When the temperature reaches 130˚F, transfer the wort into your sanitized fermenter (that you previously
added 2 gallons of cool water) and top up to 5-1/4 gallons with cold water.
5. Remember at this point anything touching the wort needs to be sanitized.
6. Take a hydrometer reading and mark it down on the recipe sheet. If using buckets utilize the spigot to get a
sample. If using a carboy utilize the sample-taker to get a sample. Do not return your sample to the rest of the
wort.
7. Skip next section and continue reading "Add Yeast".

Cooling hot wort if using a 7.5 gallon, or larger, kettle, doing a Full-Boil:

1. Hook up your wort chiller to tap water and slowly turn on. Cool to pitching temperature of yeast being used.
2. Remember at this point anything touching the wort needs to be sanitized.
3. Take a hydrometer reading and mark it down on the recipe sheet. Do not return your sample to the rest of the
wort.
4. Remove wort chiller stir vigorously with a sanitized spoon to aerate the wort.
5. Allow to sit covered for 15 minutes before siphoning into the sanitized fermentor, this will allow the trub (big
particles) to settle to the bottom.
6. Start siphoning at the top and work your way down until you get to the sediment (trub) which you will leave in
the kettle.

Add Yeast:

1. Add the yeast and stir with a sanitized spoon or shake the fermentor vigorously to aerate the wort.
2. Keep your fermenter in a dark spot and at a room temperature between 50°-55°F, until it is at least 50%
attenuated. <1.060 OG will be about 4-7 days, >1.061 will be about 7-14 days.
3. Raise temperature on controller by 5°F every 12 hours until it reaches 65°-68°F. Hold temperature until FG is
established, about 4-10 days.
4. Ramp temperature down by 5°F every 12 hours until it reaches 30°-32°F. Hold Temperature for 3-5 days.
5. The beer is now ready to be bottled or kegged.

Bottling:

1. You will need to sanitize about (53) 12oz or (29) 22oz re-capable bottles.
2. If you need to move your fermenter to a place where you can siphon into your bottling bucket.
3. Sanitize your bottling bucket, siphon hose, racking tube (w/carboys only), bottle filler, spoon, hydrometer, and
bottle caps with a sanitizing solution.
4. In a small pot mix the 4 oz corn sugar packet and one cup of water. Boil for 5 minutes.
5. Take a final gravity hydrometer reading and record it on the recipe/log sheet.
6. Siphon your beer from the fermenting vessel into the bottling bucket being careful not to splash. Air is now the
enemy. Dissolving air into the beer at this point causes premature staling via oxidation. After there is 2 inches
of beer in the bottom of the bucket gently stir in the boiled corn sugar. The dissolved sugar will ferment in the
bottle, making natural carbonation.
7. To prevent airborne bacteria from falling in, cover the bottling bucket with the lid loosely without snapping it on
because these are so tight they can create a vacuum in the bucket as you drain out the beer.
8. Take the 5' of 3/8" siphoning hose and attach one end to the spigot on the bottling bucket and one end to the
bottle filler. Fill the bottles to the top and remove the filler, leaving about 1" of headspace. Crimp a cap on top
of each bottle.
9. Leave the bottles at room temperature for at least 2 weeks to carbonate. Colder temperatures, 65˚F or below,
will require additional time for carbonation. You can drink the beer after 2 weeks, or when carbonation is
present, however your beer will improve significantly with additional aging in either the refrigerator (ideal) or at
room temperature. The refrigerator, or a cool spot, is really beneficial for long-term aging (months). Beers with
higher alcohol contents and higher bittering rates will need to age longer.