If you know Barney, you'll get the picture.
Barney says he likes Negra Modelo, so I brewed him a batch. This turned out very well; Delicate malt up front that fades to a crisp dryness. Full of flavor, but not overpowering. I picked up subtle caramel and chocolate notes, with an aroma that hints at roses. There's a nice crisp lager "bite" that lingers into the finish. I'll definitely be making this one again.
6.17% ABV How is this calculated?
7.75 lbs 2-row pale malt
1.5 lbs Vienna malt
6 oz Crystal malt (60°)
2 oz Chocolate malt
1 oz Hallertau hop pellets (3%)
1 oz Tettnanger hops pellets (4%)
1 Pouch WYeast 2124 Bohemian Lager yeast
1 tsp Irish Moss
Mash in 3.5 gallons water at 150° for 45 minutes.
Sparge to obtain 5 gallons.
Bring to a boil and add Hallertau and 1/2 oz Tettnanger hops.
Boil 45 minutes, then add irish moss and remaining Tettnanger hops.
Boil 15 minutes more. Cool to 80°, then pitch yeast.
Ferment at 50° for one week.
Diacetyl rest for two days at 75°.
Lager for 19 days, starting at 45°, reducing temperature 3° per day until reaching 33°
Bottle condition, or keg @ 36°/12psi
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