Cervejaria Narcose’s Mora Mora clone

Cervejaria Narcose’s Mora Mora clone

(5 gallons/19 L, all-grain)
OG = 1.055   FG = 1.013
IBU = 20   SRM = 23   ABV = 5.5%

Mora Mora is a dark lager with coconut and vanilla brewed by Cervejaria Narcose in Capão da Canoa, Brazil.

Ingredients
6 lbs. (2.7 kg) Pilsner malt
4 lbs. (1.8 kg) flaked rice
10 oz. (283 g) dark Munich malt 
10 oz. (283 g) Caramunich® I malt
6 oz. (170 g) Carafa® Special I malt
4 oz. (113 g) roasted barley
1 lb. (454 g) rice hulls
5 AAU Magnum hops (first wort hop) (0.5 oz./14 g at 10% alpha acids)
10 oz. (283 g) shredded coconut, toasted 
Natural vanilla extract to taste
SafLager W-34/70, or Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

This recipe uses a step mash. Mash the Pilsner and dark Munich malts and the flaked rice in 16 quarts (15 L) water at 140 °F (60 °C) then step to 151 °F (66 °C) for 30 minutes. Step to 162 °F (72 °C) for 30 minutes. Add the rice hulls and dark grains, mix well. Begin recirculating, then raise to 172 °F
(78 °C) for 10 minutes. Allow a good filter bed to form with the rice hulls, keep recirculating.

Add the first wort hops in the kettle during sparging. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment for three days. Raise the temperature to 54 °F (12 °C), add the toasted coconut, ferment for one day. Raise the temperature to 57 °F (14 °C) until the beer reaches attenuation. Add vanilla extract before packaging.

Rack the beer, prime, and bottle condition, or keg and force carbonate.

Cervejaria Narcose’s Mora Mora clone

(5 gallons/19 L, extract with grains)
OG = 1.055   FG = 1.013
IBU = 20   SRM = 23   ABV = 5.5%

Ingredients
3.3 lbs. (1.5 kg) Pilsen dried malt extract
2.6 lbs. (1.18 kg) rice syrup
10 oz. (283 g) dark Munich malt 
10 oz. (283 g) Caramunich® I malt
6 oz. (170 g) Carafa® Special I malt
4 oz. (113 g) roasted barley
1 lb. (454 g) rice hulls
5 AAU Magnum hops (first wort hop) (0.5 oz./14 g at 10% alpha acids)
10 oz. (283 g) shredded coconut, toasted 
Natural vanilla extract to taste
SafLager W-34/70, or Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Steep the malts for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and rice syrup and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on, add the hops, and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. 

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment for three days. Raise the temperature to 54 °F (12 °C), add the toasted coconut, ferment for one day. Raise the temperature to 57 °F (14 °C) until the beer reaches attenuation. Add vanilla extract before packaging.

Rack the beer, prime, and bottle condition, or keg and force carbonate.

Tips for Success:
Narcose makes their own vanilla extract, but for coconut uses commercial shredded toasted coconut. They soak cut up vanilla pods in grain alcohol to extract vanilla flavor. The usage rate varies based on extraction time and the quality of the vanilla, so they always do it to taste. Commercial (real) vanilla extract could be a substitute — added to taste.