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Dorada de Michigan

Dorada Pampeana is the mother of all styles for argentinian homebrewers. I adapted the recipe to what I have in Michigan.

Brewer: jp Email: martinfie@gmail.com
Beer: Dorada de Michigan Style: Dorada Pampeana
Type: Extract Size: 6 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 23 IBU
OG: 1.045 FG: 1.010
Alcohol: 4.5% v/v (3.5% w/w)
Water: Water from the tap. Filtered through my fridge.
Boil: 60 minutes SG 1.045 6 gallons
6 lb. Extra Light (pilsen) dry malt extract
Continuous and vigorous rolling boil for hot break
2 Whirlfloc tablets with 15' left
Rapid cooling to 68 F using a plate chiller and counterflow iced water.
Hops: 1 oz. Cascade (6% AA, 60 min.)
0.5 oz. Cascade (6% AA, 15 min.)
0.5 oz. Cascade (aroma)
Yeast: Safale 04 or Nottingham
Log: Primary Fermentation: 1 week @ 68F
Secondary: 2 weeks at 41F (inside keezer)
Carbonation: 2.0 volumes Keg: 7.3 psi @ 41°F
Carbonation at 41F:
1st day: 20 PSI and shaking every 30 min (4-5 times)
rest of 1st week: 20 PSI
2nd week and on: bleed keg and adjust pressure to 7 PSI (for serving)

Recipe posted 03/12/15.