Def a negro modelo fan, always keep some in fridge "to cook with", he he... making a newky brown clone at this time, but this inspires me to make a dark lager next.
I made an amber Mexican lager with lime about month ago. Color came out spot on with a pound of light Munich and half pound of caramel 120. Definitely my summer beer.
I have never seen the color corrector product... interesting. I just brewed the lighter style Mexican lager myself with the same yeast and Motueka Hops. That vid will be out in a few weeks! Cheers! 🍻
I love a modelo Negro. I tried making a version of it last year when I had only been brewing for 4 months and it was good but not quite right. Ive been debating on trying it again for sure. I like the idea of lime zest. I just sampled my IPL Ive been lagering for 3 weeks and wow it was tasty. 2 more weeks lagering then Ill be serving that and my first schwarzbier and the truckee brew fest
Trent - I just made your session hazy recipe with some tweaks to base malt & yeast (2 row and Lutra … to take advantage of the heat wave). It’s a home run thanks dude …. Gotta try this one too this summer! 🍺🍺🍺
Love the lime addition but I would be worried about infecting the beer. Did you take any steps to prevent that? I understand the juice might be too acidic to support bacteria but the zest would concern me. Thoughts?
Valid concern but I think the pH of the beer and the juice is low enough to prevent any issues. But you could always tie some flavorless floss to the bag and pull it once the flavor is to your liking.
Dependent on yeast choice, but I've pushed a lot of them to the low 60s ºF with good success during fermentation. Most yeast companies say the ideal range, usually you get better results if you follow their guides. Lagering is another part of it which is basically just cold storage for a long time, as cold as you can go for that.
Just curious because I'm new to the lager process, did you do a diacetyl rest during fermentation? I hear about it a lot and was wondering if it was necessary. Also what strain of yeast did you use? Thanks
Did you put your chocolate malt in for the full mash, or the last 15? I want to try making a schwarzbier soon, but I don’t know if I should leave the carafa special II in for the entire mash.
I did the whole mash. But if you don’t want roast flavor and just color you could try adding it at the end. Although if I remember carafa is debittered so it shouldn’t be giving you much flavor
@@TheBruSho only worried about it being too toasty or astringent. Since I have a recirculating system, I am worried that any roasty or astringent notes may be exaggerated. Will that be the case?
Dark Mexican Lager for the win, let’s go!!! Great video as always bro! I think I spotted a Hollyland Lark mic on your shirt at the beach. I’ve been thinking about grabbing that myself. Your audio sounded great to me, what are your thoughts and would you recommend? Cheers 🍻
Good eye! Highly recommend, simple to use and love the charging case. I've been using pro level lav mics my whole filmmaking career and these are by far my fav.
lol great minds think alike, I made one pretty close 44% 2 row, 33% corn maize, 22% honey malt, 1oz saaz @60, .5oz @30, .5 oz Hallertaur @ 10 mins, I lagered it for just over 30 days, added 1 whole lime at flame out zested and what not. came out to a beautiful amber red super light tasting and crushable finished at 4.6%
How does the beer not get an infection from the lime zest? Did you clean/sanitize the outside of the limes first before your zested them? Did the lime juice kill any potential pathogens on the zest?
I did wash and sanitize them before hand. But I’m guessing the ph of the juice and beer is what’s keeping it safe. Plus the cold fridge. If you are concerned about it just add it in the boil
Wanted to drop a recipe, I have the recipe for Anchor steam beer so if you wanted to try a steam beer here is the recipe anchor used before they closed down. If you want to try it, here is the recipe for anchor steam beer per the official brewing logs from years ago before they closed down Scott Ungermann the VP of production at the time gave me the recipe, several years ago. All the homebrewers have had it wrong for so many years. For Malts you want the following, For 5 gallon batch. 8 Pounds 8 Ounces 2 Row Pale Malt from Great Western Malting that is specifically who anchor used. 1 Pound Caramel/Crystal 40L Briess You want to perform a stepped Triple Decoction mash. Target color is 7.0 SRM You are targeting OG of 1.049 and Final Gravity around 1.015 for final ABV of 4.5%. Boil for 90 minutes adjust depending on batch size but for 5 gallons you would be looking at the following, Targeting 34 IBU 0.50 Ounces Nugget Hops, Boil for 90 Minutes 0.80 Ounces Northern Brewer Hops, Boil for 10 minutes Chill down and pitch California Lager Yeast from White Labs or Mangrove Jacks. What anchor did next was they would add a fresh batch of identical wort to the finished batch freshly yeasted and let it carbonate in tank and then cold crash it for 4 days to remove sediment then bottle the beer I have found that this second addition is the key to getting the taste in the beer. They targeted a fermentation room temperature of 68 Fahrenheit.
could use something like Carafa Special 3. 10 grams or something would probably make it darker. Its saied to be adding little to taste and lots to color. I use a few grains on my lagers just to make it slightly darker, and currently experimenting with the ammount.
I believe the quality of Negra Modelo has greatly decreased in the United States in recent years. Had it at a Mexican restaurant in San Macros a week ago and it tasted vaguely sour.
![Using PRESSURE FERMENTATION to BEAT THE HEAT! [and save on CO2]](http://i.ytimg.com/vi/24UURMRtYQg/mqdefault.jpg)
Are you a light or dark Mex Lager fan? Sound off! 🍋🟩🍻
🍺 🍋🟩
Def a negro modelo fan, always keep some in fridge "to cook with", he he... making a newky brown clone at this time, but this inspires me to make a dark lager next.
Amber and dark.
In the summer... lighter with the lime flavor, any other time of the year, I go dark!
I like both but favor the dark or amber. I think it has more flavor and complexity.
I made an amber Mexican lager with lime about month ago. Color came out spot on with a pound of light Munich and half pound of caramel 120. Definitely my summer beer.
Sounds so refreshing!
There’s just something about a darker lager…so good and so underrated
I have never seen the color corrector product... interesting. I just brewed the lighter style Mexican lager myself with the same yeast and Motueka Hops. That vid will be out in a few weeks! Cheers! 🍻
Oh I'm excited to see your take on it!
Something about a cold refreshing Modelo that just hits the spot during these hot summer months. Great looking beer Trent. Cheers!
Negra Modelo is a top 3 beer for me! And I always add a lime…great idea putting it in the beer ahead of time!
Nice dude! My go to for every taco order!
Looks delicious. The wife and I always reach for the Modelo Negra this time of year so this brew looks right up our ally.
Heck yeah dude, say hi to the fam from us! Hope you have a great summer
@@TheBruShoWill do and right back at ya! If you guys ever find yourselves out this way, don't be strangers!
Love the videos! Any chance you can make a video for blueberry and banana bread beers? Very interesting brews I think would come out quite well.
Looks great braj!
Feels good to get a vid out!
Great idea adding the lime zest, yum! 🍻
Great call for this time of year!
Cheers
I will try it, tks
Victoria in the bottle (when fresh) is my preference of Cerveza
@5:00 it became a Finnish beer instead of a Mexican Cerveza?
Haha, now that would be quite the twist
I love a modelo Negro. I tried making a version of it last year when I had only been brewing for 4 months and it was good but not quite right. Ive been debating on trying it again for sure. I like the idea of lime zest. I just sampled my IPL Ive been lagering for 3 weeks and wow it was tasty. 2 more weeks lagering then Ill be serving that and my first schwarzbier and the truckee brew fest
Ooh solid line up man cheers!
Trent - I just made your session hazy recipe with some tweaks to base malt & yeast (2 row and Lutra … to take advantage of the heat wave). It’s a home run thanks dude …. Gotta try this one too this summer! 🍺🍺🍺
Love to hear it! Keep on brewin!
If I drink a commercial Mexican Lager , like you. Negra Modelo.
I have Dunkel that's to die for.
It’s the best option IMO!
I've been looking for a modelo recipe. Love the simplicity of this one will definitely give it a go. Might chuck some Munich malt in.
For sure and toss in a bit more choc malt so you nail that color. Unlike me!
Love the lime addition but I would be worried about infecting the beer. Did you take any steps to prevent that? I understand the juice might be too acidic to support bacteria but the zest would concern me. Thoughts?
Valid concern but I think the pH of the beer and the juice is low enough to prevent any issues. But you could always tie some flavorless floss to the bag and pull it once the flavor is to your liking.
@@TheBruSho Thanks! Very much appreciate your vids and advice.
Nice. My brother-in-law (who is from Mexico) has asked me to make a clone of Modelo Negro. This came at the perfect time!
Heck yeah! Just make sure to adjust the choc malt to get the color right and you're golden!
... Or maybe less *Golden*?! 😂
Now I'm contemplating a Munich dunkel based beer with a heavy dose of citra and maybe Amarillo or lemon drop.
Thanks for the inspiration!
Definitely gotta try this one!
What would be an ideal fermentation temperature for a lager? And for how long? Ive never lagered a beer 🍻 cheers guys
Dependent on yeast choice, but I've pushed a lot of them to the low 60s ºF with good success during fermentation. Most yeast companies say the ideal range, usually you get better results if you follow their guides. Lagering is another part of it which is basically just cold storage for a long time, as cold as you can go for that.
Just curious because I'm new to the lager process, did you do a diacetyl rest during fermentation? I hear about it a lot and was wondering if it was necessary. Also what strain of yeast did you use?
Thanks
I do, I feel like it also helps wrap up fermentation so it’s easy enough insurance
pefect abv for the summer 4.5
“Guys, it’s finally getting hot out there!”
*cries in AZ*
Hahah I pray for you 🥵
I feel that one. Not from Arizona, but today is 109 degrees 🥲 stay safe out there!
It’s been hot in northern Cali . 104 and plus in town, lucky I’m out of town a bit.😅
Did you put your chocolate malt in for the full mash, or the last 15? I want to try making a schwarzbier soon, but I don’t know if I should leave the carafa special II in for the entire mash.
I did the whole mash. But if you don’t want roast flavor and just color you could try adding it at the end. Although if I remember carafa is debittered so it shouldn’t be giving you much flavor
@@TheBruSho only worried about it being too toasty or astringent. Since I have a recirculating system, I am worried that any roasty or astringent notes may be exaggerated. Will that be the case?
Dark Mexican Lager for the win, let’s go!!! Great video as always bro! I think I spotted a Hollyland Lark mic on your shirt at the beach. I’ve been thinking about grabbing that myself. Your audio sounded great to me, what are your thoughts and would you recommend? Cheers 🍻
Good eye! Highly recommend, simple to use and love the charging case. I've been using pro level lav mics my whole filmmaking career and these are by far my fav.
lol great minds think alike, I made one pretty close 44% 2 row, 33% corn maize, 22% honey malt, 1oz saaz @60, .5oz @30, .5 oz Hallertaur @ 10 mins, I lagered it for just over 30 days, added 1 whole lime at flame out zested and what not. came out to a beautiful amber red super light tasting and crushable finished at 4.6%
Sounds like a delicious beer Clayton!
Gonna try this recipe my dude, ya think Lutra Kveik will be alright?
@@bryanjenkins6112 for sure, won’t be a lager but will probably still taste great
How does the beer not get an infection from the lime zest? Did you clean/sanitize the outside of the limes first before your zested them? Did the lime juice kill any potential pathogens on the zest?
I did wash and sanitize them before hand. But I’m guessing the ph of the juice and beer is what’s keeping it safe. Plus the cold fridge. If you are concerned about it just add it in the boil
what is better: Modelo Negra or XX Amber?
Oooh tough one! I'll have to try both side by side
Personally, I’d skip the lime and reduce the Pilsner and add Munich. I’ll have to give this a try!
Wanted to drop a recipe, I have the recipe for Anchor steam beer so if you wanted to try a steam beer here is the recipe anchor used before they closed down.
If you want to try it, here is the recipe for anchor steam beer per the official brewing logs from years ago before they closed down Scott Ungermann the VP of production at the time gave me the recipe, several years ago. All the homebrewers have had it wrong for so many years.
For Malts you want the following, For 5 gallon batch.
8 Pounds 8 Ounces 2 Row Pale Malt from Great Western Malting that is specifically who anchor used.
1 Pound Caramel/Crystal 40L Briess
You want to perform a stepped Triple Decoction mash. Target color is 7.0 SRM
You are targeting OG of 1.049 and Final Gravity around 1.015 for final ABV of 4.5%.
Boil for 90 minutes
adjust depending on batch size but for 5 gallons you would be looking at the following, Targeting 34 IBU
0.50 Ounces Nugget Hops, Boil for 90 Minutes
0.80 Ounces Northern Brewer Hops, Boil for 10 minutes
Chill down and pitch California Lager Yeast from White Labs or Mangrove Jacks.
What anchor did next was they would add a fresh batch of identical wort to the finished batch freshly yeasted and let it carbonate in tank and then cold crash it for 4 days to remove sediment then bottle the beer I have found that this second addition is the key to getting the taste in the beer.
They targeted a fermentation room temperature of 68 Fahrenheit.
Dark for sure
Was that a growlerwerks?
Its a Craftmaster Growler, but same idea
Modelo Dunkel 🤙 noice!!
could use something like Carafa Special 3. 10 grams or something would probably make it darker. Its saied to be adding little to taste and lots to color. I use a few grains on my lagers just to make it slightly darker, and currently experimenting with the ammount.
Great call! I’ll have to try that
I prefer the dark, no fruit added. The light, meh, can be better with fruits.
I brewed once a beer better than American Budweiser.
That's the way!
I believe the quality of Negra Modelo has greatly decreased in the United States in recent years. Had it at a Mexican restaurant in San Macros a week ago and it tasted vaguely sour.
Oh on tap or bottle?
@@TheBruSho Draft. It’s usually one of the main draft beers in the Mexican restaurants I eat in San Diego.
Humm for some reason I was unsubscribe... RUclips act weird sometimes! Time to bin watch what I miss
Welcome back!
Fake
This reply? Yes
You need to start posting more higher AVB beer