German malz bier
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Light unhopped syrup |
| 2 | pounds | Cara-pils malt |
| 2 | pounds | Light crystal malt |
| 1 | pounds | Extra rich crystal malt |
| ½ | 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 | ||
Directions
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
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