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| Beer Style: |
Lager |
| Recipe Type: |
extract |
Description:
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. |
Ingredients:
- 7 pounds, light unhopped syrup
- 2 pounds, Cara-pils malt
- 2 pounds, light crystal malt
- 1 pound, extra rich crystal malt
- 1/2 ounce, Hallertauer (5.0% alpha)
- 1 ounce, Willamette (4.5 alpha)
- 1 teaspoon, salt
- 1 teaspoon, citric acid
- 1 teaspoon, yeast nutrient
- 1 tablespoon, Irish moss
- Edme ale yeast
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Procedure:
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. |
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Submitted by:
Doug Roberts |
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