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Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 12 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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