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Receta German Malz Bier
by Global Cookbook

German Malz Bier
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  Raciónes: 12

Ingredientes

  • 7 lb Light unhopped syrup
  • 2 lb Cara-pils malt
  • 2 lb Light crystal malt
  • 1 lb Extra rich crystal malt
  • 1/2 ounce Hallertauer (5.0% alpha)
  • 1 ounce Willamette (4.5 alpha)
  • 1 tsp Salt
  • 1 tsp Citric acid
  • 1 tsp Yeast nutrient
  • 1 Tbsp. Irish moss Edme ale yeast

Direcciones

  1. Mash cara-pils and crystal malt for 2 hrs in 140 degree water. Sparge to make 4 gallons. Add in syrup and Hallertauer hops. Boil 60 min, adding Irish moss in last 30 min. Decant to primary, adding sufficient water to make 5 gallons. Add in salt, citric acid, yeast nutrient, and dry hop with Willamette hops. A year or possibly so ago I went to a party where the host had about 20 different types of good beer. One was a German malz bier which was delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on the assumption which its body is achieved with dextrin and crystal malt, I cooked up this recipe. The intent is to have all or possibly most of the dextrin and caramelized maltose remain after fermentation for the malz taste and body.