Because nothing says "Good Morning" like getting up at 3:00am on a freezing October morning, I decided to brew this batch to share with my ballooning friends. As Don Sajda likes to say, "you can't be drinking all day if you don't get started early."
This is a variant of Negra Modelo. It's a nice, easy-drinking brew that appeals to a wide range of people. If you've ever been on our balloon crew, you know how important that is.
There is a bitter aftertaste to these if you drink them cold (35-40). Once they warm up a bit (50-ish), they turn into real treats. Crisp, floral, malty sweetness up front, a nice lager bite, and a slightly hoppy, dry finish. Quite refreshing, actually.
5.38% 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 (4.3%)
1 oz Tettnanger hops pellets (4.5%)
2 packets SAFLAGER S-23 lager yeast
1/2 tablet Whirfloc
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 55° for one week.
Diacetyl rest for two days at 75°.
Lager for 4 weeks, starting at 45°, reducing temperature 3° per day until reaching 33°
Bottle condition, or keg @ 36°/12psi
Back to beer main