Everyone is talking a lot about Vienna malt, but Modelo's website calls Negra a "Munich Dunkel-style Lager" with "slow roasted caramel malts". Would it make more sense to start with Munich malt as your base and work in some caramel malts?
I agree it's interesting, seems key notes from Modelo it has galena, super galena (must be extract), caramel malt, dark malt, two row and six row. I think it's a Mexican Dunkel as Shiner Bock is an American Bock.So, a Munich Dunkel (or, I assume, any Dunkel) would be primarily Munich malt, right? I've never made such a beer, but I can "picture" it.
Maybe I should be forgetting about Pils vs. Vienna and be thinking Munich instead? Hmm. Interesting plot twist.
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