CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
7 |
lb |
Light unhopped syrup |
2 |
lb |
Cara-pils malt |
2 |
lb |
Light crystal malt |
1 |
lb |
Extra rich crystal malt |
1/2 |
oz |
Hallertauer (5.0% alpha) |
1 |
oz |
Willamette (4.5 alpha) |
1 |
ts |
Salt |
1 |
ts |
Citric acid |
1 |
ts |
Yeast nutrient |
1 |
tb |
Irish moss |
|
|
Edme ale yeast |
INSTRUCTIONS
Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to
make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding
Irish moss in last 30 minutes. Decant to primary, adding enough water to
make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with
Willamette hops. A year or so ago I went to a party where the host had
about 20 different types of good beer. One was a German malz bier that was
delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on
the assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste
and body.
Recipe By : Doug Roberts
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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