Name: Bar and Board Bistros Modelo Negra Recipe
Cook time: 48 h
Total time: 48 h
Yield: 48 servings
Ingredients: 6 lbs Pilsner malt (base); 1 lbs Munich malt (caramel notes); 0.25 lbs Carafa special II (dehusked dark malt for color and toast, small amount); 0.5 lbs Crystal/Caramel 40L; 1 lbs Flaked corn (maize); 3.5 oz Corn sugar (dextrose) - priming; 0.75 oz Perle or Saaz (bittering); 0.5 oz Hallertau or Saaz (aroma); 1 pack Mexican lager yeast or clean lager strain (e.g., Wyeast 2124 Munich/Helles or SafLager S-23); 5 gal Water (adjusted to soft-to-moderately hard profile; Ca ~50 ppm, sulfate < chloride); 1 tsp Irish moss or Whirlfloc (clarifier); 1 each Campden tablet (optional, to remove chlorine/chloramine)

Shiner Bock

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat about 3.5 gallons (13.2 L) of water to ~165°F (74°C) to account for mash cooling and reach a target mash temperature of 152°F (67°C).

Heat strike water

Add the crushed Pilsner malt, Munich, Crystal 40L, Carafa Special II, and flaked corn to the mash tun. Pour in strike water and stir to fully hydrate. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash in

Raise the mash to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Sparge with enough water at 168°F (76°C) to collect ~6.5 gallons (24.6 L) of wort in the boil kettle (accounts for boil-off).

Sparge

Bring wort to a vigorous boil and start a 60-minute timer.

Boil

Add 0.75 oz Perle (or Saaz) at the start of the 60-minute boil for bitterness (~18-22 IBUs target).

Bittering hop addition

With 10 minutes left in the boil add 1 tsp Irish moss or a Whirlfloc tablet to help clear the beer.

Clarifier

Add 0.5 oz Hallertau or Saaz with 5 minutes left in the boil for a gentle floral/herbal aroma.

Aroma hop addition

At flameout, turn off the heat and allow the kettle to sit for 5–10 minutes to let trub settle before chilling.

Boil finish

Chill the wort rapidly to ~50°F (10°C) using an immersion chiller, plate chiller, or ice bath. Transfer chilled wort to a sanitized fermenter, avoiding trub transfer as much as possible. Top up with water to reach 5 gallons if necessary.

If using a liquid yeast pack, make a 1–1.5 L starter a day or two ahead. Aerate or oxygenate the chilled wort well (shake or use oxygen). Pitch the lager yeast when wort is ~50°F (10°C).

Oxygenation and pitching

Ferment at 50–55°F (10–13°C) for about 10–14 days, allowing active fermentation to finish. Aim for final gravity around 1.010–1.012 to achieve ~5.4% ABV.

Primary fermentation

After primary fermentation, raise temperature to 60–65°F (15–18°C) for 48 hours to perform a diacetyl rest. Then gradually lower temperature to near freezing (34–38°F / 1–3°C) and lager for 3–6 weeks to clarify and mellow flavors.

Diacetyl rest and lagering

If bottling, dissolve 3.5 oz (100 g) corn sugar in 1 cup boiling water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix, and bottle. Expect natural carbonation to develop in 2 weeks at room temperature.

Priming and bottling

If kegging, force carbonate to ~2.4–2.6 volumes CO2 (typical for Mexican amber lagers) and serve cold.

Kegging

Pilsner malt (base)

Munich malt (caramel notes)

Carafa special II (dehusked dark malt for color and toast, small amount)

Crystal/Caramel 40L

Flaked corn (maize)

Corn sugar (dextrose) - priming

Perle or Saaz (bittering)

Hallertau or Saaz (aroma)

Mexican lager yeast or clean lager strain (e.g., Wyeast 2124 Munich/Helles or SafLager S-23)

Water (adjusted to soft-to-moderately hard profile; Ca ~50 ppm, sulfate < chloride)

Irish moss or Whirlfloc (clarifier)

Campden tablet (optional, to remove chlorine/chloramine)

Modelo Negra

Cinsault, Grenache, Syrah. Rhone Valley, France:

ANDRE BRUNEL COTES DU RHONE Cuvee Est-OUEST

BLACK STALLION ESTATE PINOT NOIR

KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

ROCCHE COSTAMANGNA LANGHE NEBBIOLO ROCCARDO

CIGAR BOX MALBEC

Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc. Sonoma, CA, Little Compton, RI, US:

Modelo Negra Recipe

Descriptors

Tasting Notes

Food Pairings

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