| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Danish |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
Northwest malt extract |
| 1 |
lb |
Light dry malt |
| 1/2 |
lb |
Munich malt |
| 2 |
lb |
Klages malt |
| 1 |
oz |
Hallertauer hops (5.1 |
|
|
Alpha) |
| 1/4 |
oz |
Nugget hops (11.0 alpha) |
| 1 |
oz |
Hallertauer hops (finish) |
|
|
Wyeast #2042: Danish |
INSTRUCTIONS
Start yeast ahead of time. Mash Munich and Klages malts together.
Sparge. Add extract and boiling hops. Boil one hour. Add finishing
hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of
activity (about 6 hours) put fermenter in the refrigerator at 42
degrees. After one week, rack to secondary and ferment at 38 degrees
for two more weeks. Bottle or keg. This beer tastes great and is very
clean. There are, however, two things I will do next time: add more
bitterness (perhaps 10-11 HBUs), and second, add more malt. Primary
Ferment: 1 week Secondary Ferment: 2 weeks
Recipe By : Doug
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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