German Malz Bier

Title:
German Malz Bier

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     7 lb Light unhopped syrup


     2 lb Cara-pils malt


     2 lb Light crystal malt


     1 lb Extra rich crystal malt


   1/2 oz Hallertauer (5.0% alpha)


     1 oz Willamette (4.5 alpha)


     1 ts Salt


     1 ts Citric acid


     1 ts Yeast nutrient


     1 tb Irish moss


          Edme ale yeast






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip