Bruhmalt Balcony Brew '99

Source: Ben Newman
Recipe added: 02/04/00

Gambrinus malting (no relation, just good product) in Armstrong, BC makes a great Bruhmalt (German style "honey" malt). This recipe highlites the characteristics of that malt in a strong lager. Crystal clear and full copper colour make it a joy to regard. Decoction mashing brings out the full malty flavour which may seem overpowering until its lagered. For a true Marzen it finished a touch too sweet. The mash temperature schedule and Cara Pilsner encourage a lot of dextrins. 2124 is a low attenuating yeast but with very low sulphur and low ester at high gravity. For competition you may want to back off a little on the Bruhmalt and use a high proportion of a toasty Vienna. I have soft water and add a touch of gypsum, epsom and use some citric acid in the sparge water. Wort priming will give a better head than corn sugar. Feel free to e-mail me for discussion of beer, brewing, bruhmalt or otherwise. Ben Newman (Burnaby, BC)


Recipe type: All Grain
Batch Size: ~23 litres
Starting Gravity: 1.059
Finishing Gravity: 1.019
Time in Boil: 90 min
Primary Fermentation: 10 days @ 10 C to 1.035
Secondary Fermentation: 9 days @ 8 C to 1.023
Additional Fermentation: 8 weeks @ 5-8 C



My decoction method ... Dough - in with 1 2/3 l/kg. Infuse 0.8 l/kg of boiling water to hit 35-40 C acid rest. Pull decoction, saccharify for 30 minutes at 68 C. Bring main mash to quick 55 C rest. Boil decoction 15 minutes. Remix to main mash for 68 C rest. Saccharify to full conversion and sparge. First wort hop (FWH) 1/2 oz at beginning of sparge. Boil 30 minutes, add remainder of hops for 60 minute more. Whirlpool with Irish moss, cool and pitch yeast at about 8C. Long lagering is a must. I bottle condition/carbonate with about 1 l. of saved wort.
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