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German Malz Bier

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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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