| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| 3 1/3 | lb | Northwestern weizen extract |
| 3 1/3 | lb | Northwestern amber extract |
| 1/2 | lb | Crystal malt (crushed) |
| 1/2 | c | Black patent malt (lightly |
| Crushed) | ||
| 1 | ts | Gypsum |
| 1/2 | ts | Irish moss |
| 2 | oz | Mt. Hood hops (8.6 AAU) |
| Wyeast Bavarian Wheat liquid | ||
| Yeast |
INSTRUCTIONS
The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast. Came out excellent. Not quite true to the German style, but a very drinkable light-bodied beer, without an overwhelming wheat character. Recipe By : Serving Size: From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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