Name: Ricci’s Places Alhambra Reserva 1925 Recipe
Cook time: 42 h
Total time: 42 h
Yield: 20 servings
Cuisine: Spanish
Ingredients: 5 kg Pilsner malt; 1 kg Munich malt (20L); 0.5 kg Caramel / Crystal 40 (Carared); 0.25 kg CaraMunich 10; 0.05 kg Chocolate or roast barley (small color adjustment); 25 L Brew water (filtered); 3 g Gypsum (calcium sulfate); 2 g Calcium chloride; 1 ml Lactic acid (or acid blend) to adjust pH; 20 g Hallertauer Mittelfrüh hops (bittering); 15 g Saaz hops (aroma); 10 g Spanish/continental hop (optional aroma - e.g., Tettnang or local Spanish hop); 1 tsp Irish moss or Whirlfloc (optional clarity); 14 g Ale yeast (clean lager/amply attenuating) or Lager yeast (preferably Spanish lager strain or W-34/70); 1 tsp Yeast nutrient (optional); 100 g Corn sugar (dextrose) for bottling; 0.25 L Water for dissolving priming sugar

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

Crush grains to a coarse consistency (not flour). Heat 20 L of brew water to 74°C to account for grain temperature drop.

Mill and Heat

Add gypsum and calcium chloride to the strike water and stir to dissolve. Target mash water profile moderately soft to slightly sulfate-forward to accentuate hop and malt clarity. Use lactic acid as needed to bring mash pH to 5.2–5.4 (check after mixing).

Dough in the milled grains into the strike water to reach a mash temperature of 65°C (149°F). Stir thoroughly to avoid dough balls.

Hold the mash at 65°C for 60 minutes for a balanced body and fermentability appropriate to an amber lager style.

Optional mash step: raise to 72°C (162°F) for 10 minutes for a slightly fuller body, then rest 10 minutes before mash out. If using infusion only, perform at brewer's discretion.

Mash out by raising temperature to 76–78°C for 10 minutes to stop enzymatic activity.

Vorlauf (recirculate) until runoff is clear. Sparge with 5–7 L of water heated to 75–78°C to collect approximately 24–26 L of wort pre-boil (accounting for evaporation and trub loss). Aim for pre-boil gravity appropriate for 6.4% ABV (approximately original gravity 1.055–1.058).

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

At 60 minutes (start of boil): add Hallertauer Mittelfrüh bittering hops (20 g). Also add Irish moss or Whirlfloc with 10–15 minutes left in the boil.

At 10 minutes remaining: add Saaz hops (15 g) and optional Spanish/continental aroma hops (10 g).

Finish the boil after 60 minutes. Turn off heat and chill wort promptly to yeast pitching temperature to minimize DMS and off-flavors.

Cool the wort to 10–12°C quickly using an immersion, counterflow, or plate chiller; if using ale yeast, 18–20°C can be used, but for a lager profile plan on fermenting cooler (10–13°C) with a lager strain. Aerate or oxygenate the wort thoroughly (give at least 8–10 ppm dissolved oxygen) before pitching yeast.

Transfer chilled, aerated wort to a sanitized fermenter, leaving trub behind if possible.

Rehydrate or prepare the yeast per manufacturer instructions. Pitch 14 g of active lager yeast (or equivalent) into the wort.

Primary fermentation: hold at 10–13°C for 7–10 days until vigorous fermentation slows. Target final gravity that corresponds with about 6.4% ABV (OG ~1.055–1.058; FG ~1.012–1.014 depending on attenuation).

Diacetyl rest: after activity slows (typically day 7–10), raise temperature to 16–18°C for 48 hours to allow yeast to clean up diacetyl.

Lagering: after diacetyl rest, gradually cool to 1–3°C over 3–5 days and lager for 3–6 weeks to develop clarity and mellow malt-hop integration (longer lager = cleaner profile).

Prepare priming solution by boiling 250 ml water and dissolving 100 g corn sugar. Cool and sanitize bottling bucket and equipment.

Rack beer gently to bottling bucket, mixing in priming solution evenly to avoid over- or under-priming. Bottle into sanitized bottles and cap.

Condition bottles at 18–20°C for 2 weeks to carbonate, then cold condition at 4°C for an additional week to help settle and clarify before serving.

Serve chilled at 6–8°C in a tulip or lager glass. Expect an amber-leaning color, smooth malt backbone with gentle caramel notes, clean lager yeast character, and subtle noble-hop bitterness and floral/herbal aroma consistent with an ultra-premium Spanish amber lager.

Pilsner malt

Munich malt (20L)

Caramel / Crystal 40 (Carared)

CaraMunich 10

Chocolate or roast barley (small color adjustment)

Brew water (filtered)

Gypsum (calcium sulfate)

Calcium chloride

Lactic acid (or acid blend) to adjust pH

Hallertauer Mittelfrüh hops (bittering)

Saaz hops (aroma)

Spanish/continental hop (optional aroma - e.g., Tettnang or local Spanish hop)

Irish moss or Whirlfloc (optional clarity)

Ale yeast (clean lager/amply attenuating) or Lager yeast (preferably Spanish lager strain or W-34/70)

Yeast nutrient (optional)

Corn sugar (dextrose) for bottling

Water for dissolving priming sugar

Alhambra Reserva 1925

Make Alhambra Reserva 1925 Recipe in just 42h . Ultra-premium Spanish amber lager, 6.4%

Alhambra Reserva 1925

Descriptors

Tasting Notes

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