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La Noche Mexicana

Traditional Bock • All Grain • 18.93 L

scaryeyes

A serious attempt to a real NocheBuena clone

August 26, 2012 am 08:50am

0.0/5.0 0 ratings

Ingredients (All Grain, 18.93 L)

3.86 kg Pilsner Malt; Weyermann®

Pilsner Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
0.28 kg Munich Malt

Munich Malt

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
0.40 kg Caramunich® TYPE III; Weyermann®

Caramunich® TYPE III; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor
0.04 kg Chocolate Malt; Castle Malting

Chocolate Malt; Castle Malting

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.
0.23 kg Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
0.23 kg Rice Flaked

Rice Flaked

Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
0.04 kg Corn Flaked (Maize)

Corn Flaked (Maize)

Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
40 g Tettnanger - 4.5 AA% whole; boiled 90 min

Tettnanger

Mild, slightly spicy. 'Noble'.
12 g Hallertau - 4.5 AA% whole; boiled 45 min

Hallertau

Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
White Labs WLP940 Mexican Lager

White Labs WLP940 Mexican Lager

From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Available March-April

Style (BJCP)

Category: 5 - Bock

Subcategory: B - Traditional Bock

		Range for this Style
Original Gravity:	1.054	1.064 - 1.072
Terminal Gravity:	1.012	1.013 - 1.019
Color:	16.0 SRM	14 - 22
Alcohol:	5.5% ABV	6.3% - 7.2%
Bitterness:	36.7 IBU	20 - 27

	Apparent	Real
Original Extract:	13.40 P	13.40 P
Terminal Extract:	3.15 P	5.09 P
Attenuation:	76.5%	62.0%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.5 g	107.1
Carbs:	17.9 g	68.1
Protein:	1.3 g	5.0
		Total Calories
		180.3

Fermentables

Total: 5.08 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pilsner Malt Pilsner Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers	3.86 kg
Munich Malt Munich Malt Sweet, toasted flavor and aroma. For Oktoberfests and malty styles	0.28 kg
Caramunich® TYPE III Caramunich® TYPE III; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor	0.40 kg
Chocolate Malt Chocolate Malt; Castle Malting Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.	0.04 kg
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	0.23 kg
Rice Flaked Rice Flaked Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners	0.23 kg
Corn Flaked (Maize) Corn Flaked (Maize) Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.	0.04 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Tettnanger (4.50%) Tettnanger Mild, slightly spicy. 'Noble'.	40 g	90 min
Hallertau (4.50%) Hallertau Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.	12 g	45 min

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Recipe Search

Products

La Noche Mexicana

Ingredients (All Grain, 18.93 L)

Pilsner Malt; Weyermann®

Munich Malt

Caramunich® TYPE III; Weyermann®

Chocolate Malt; Castle Malting

Crystal Malt 60°L

Rice Flaked

Corn Flaked (Maize)

Tettnanger

Hallertau

White Labs WLP940 Mexican Lager

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Munich Malt

Caramunich® TYPE III; Weyermann®

Chocolate Malt; Castle Malting

Crystal Malt 60°L

Rice Flaked

Corn Flaked (Maize)

Hops

Tettnanger

Hallertau

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

La Noche Mexicana

Ingredients (All Grain, 18.93 L)

Pilsner Malt; Weyermann®

Munich Malt

Caramunich® TYPE III; Weyermann®

Chocolate Malt; Castle Malting

Crystal Malt 60°L

Rice Flaked

Corn Flaked (Maize)

Tettnanger

Hallertau

White Labs WLP940 Mexican Lager

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Munich Malt

Caramunich® TYPE III; Weyermann®

Chocolate Malt; Castle Malting

Crystal Malt 60°L

Rice Flaked

Corn Flaked (Maize)

Hops

Tettnanger

Hallertau

Discussion

Post a Comment

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