Modelo Barney

3rd place, European Amber Lager (4A), 2012 NM State Fair Pro-Am

Brewed 6/3/12
Bottled 7/1/12
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.

Gravities:

Original: 1.053
Transfer: 1.006
Final: 1.006
6.17% ABV How is this calculated?

Ingredients:

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

Directions:

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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