Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.050
Target FG 1.012
Est. ABV 5.0%
Bitterness 20 IBU
SRM 20
This extract clone beer recipe mimics the smooth and rich characteristics of a Modelo Negro, with a balance of malt sweetness and toasty notes. The gentle bitterness of the hops complements the caramel flavors, making it a perfect companion for any meal or for enjoying on its own.
Fermentables
8 oz Crystal Malt – 60L (Adds caramel flavors, steep for 30 minutes at 155°F.)
4 oz Chocolate Malt (Adds color and a roasty character, steep with Crystal Malt.)
4 oz Caramel Wheat Malt (Gives a touch of sweetness and body.)
4 lbs Pale Liquid Malt Extract (LME) – Base malt for the wort.
1 lb Munich Liquid Malt Extract (LME) – Adds a rich, malty flavor.
Hops Schedule
0.50 oz Saaz @ 60 min (Bittering hop for balance.)
0.50 oz Hallertau @ 15 min (Aroma hop, contributes floral and herbal notes.)
Recommended Yeast
Saflager W-34/70 Ideal for lagers, ferment at 50-55°F.
Instructions
1
In a large pot, heat 2.5 gallons of water to around 160°F.
2
Add the steeping grains (Crystal, Chocolate, and Caramel Wheat) in a grain bag and steep between 155°F and 170°F for 30 minutes.
3
Remove the grain bag and allow it to drain into the pot. Do NOT squeeze the bag!
4
Bring the pot to a boil and stir in the Pale and Munich LME until fully dissolved.
5
Once boiling, add the Saaz hops and boil for 60 minutes, stirring occasionally. Watch out for boil-overs when adding hops.
6
With 15 minutes left in the boil, add the Hallertau hops. Also add a clarifier (Irish Moss or Whirfloc tablet).
7
After the boil, cool the wort quickly using an immersion chiller or an ice bath.
8
Transfer the cooled wort to a sanitized fermenter and top up with additional cold water to reach 5.5 gallons.
9
Pitch the yeast and seal the fermenter with an airlock.
Notes
Fermentation
Temperature: 50-55°F
Duration: 3 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering.
Ingredients
Fermentables
8 oz Crystal Malt – 60L (Adds caramel flavors, steep for 30 minutes at 155°F.)
4 oz Chocolate Malt (Adds color and a roasty character, steep with Crystal Malt.)
4 oz Caramel Wheat Malt (Gives a touch of sweetness and body.)
4 lbs Pale Liquid Malt Extract (LME) – Base malt for the wort.
1 lb Munich Liquid Malt Extract (LME) – Adds a rich, malty flavor.
Hops Schedule
0.50 oz Saaz @ 60 min (Bittering hop for balance.)
0.50 oz Hallertau @ 15 min (Aroma hop, contributes floral and herbal notes.)
Recommended Yeast
Saflager W-34/70 Ideal for lagers, ferment at 50-55°F.
