We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

German Malz Bier

back to search Back to Search  Style Details 

German Malz Bier

back to search Back to Search  Style Details 

Beer Style: Munich Helles  (1D)
Recipe Type: extract
Yield: 5 US gallons

Munich Helles


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.


  • 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

Click to Print Recipe


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.