German black beer. Its aroma reminds of roasted malt, but it is not excessive. It is moderately bitter with a good body and malt and chocolate flavours. Hop’s perfume is balanced thanks to the presence of roasted malt essence.

INGREDIENTS FOR 23 LITRES

QUANTITY

Pils malt 

2 kg

Munich malt

1,8 kg

Cara-Munich 80 malt

1 kg

Chocolate malt

0,5 kg

Hall.Hersbrucker hop (4 % a.a.)

50 g (75 min.)

Hall.Hersbrucker hop (4 % a.a.)

30 g (30 min.)

Wyeast Bavarian Lager n°2206 yeast

125 ml

Sugar (priming)

5 g/l

 

MASHING

 

 

Proteolysis

52 °C – 30 min.

 

Saccharification

68 °C – 60 min.

 

Mash-out

78 °C – 15 min

 

TOTAL BOILING

90 min.

 

ORIGINAL GRAVITY

1050

 

FINAL GRAVITY

1014

 

ALCOHOL

4,8 % vol.

 

COLOUR

70 EBC

 

BITTERNESS

30 IBU

 

CO2

2,5 vol.

 

 

MALT EXTRACT VERSION:

Replace Pils and Munich grain malt with 1,6 kg Light liquid malt extract and 1 kg Light powder malt extract.

COMMENTA

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