Rechts Stehen

Source: Tom Meier
Recipe added: 05/17/01
Email: Tom Meier
URL: Tom Meier

WOW, lots o' spice! Even with 3056 which is supposedly subdued, this one is shpicy. Nice malty flavor too! Very slightly too dark for style. Next time I will use lighter Munich, or half light/hlaf dark, and add in a couple ounces of crystal to round out the flavor more. It was missing any caramel notes, which may a good thing, depending on your preference. All in all, if I drank this one blind, I would think it was brewed in Munich. Now if I could just get an oompah band in my backyard...


Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.052
Finishing Gravity: 1.013
Time in Boil: 60
Primary Fermentation: 70 deg F



Mash in with 0.66 gal water at 113 F for a mash temp of 111 deg. F. Hold this for SIXTY (60) MINUTES. This will develop ferulic acid which is an essential precursor that the yeast use to create that classic spicey clove flavor. Next, over a period of 8-10 minutes, raise mash slowly to 130F for a 20 min. protein rest. Pull approx. 2/3 of grains(grist) for the mash and place in another pot/vessel (decoct vessel), along with just enough liquid to barely cover the grist. Raise the temp of the decoct 158 F (do not scorch bottom). Rest at 158 F for 20 min. or until starch test is negative. Raise the decoct temp to boiling! and boil ~30 min, without scorching. Add decoct slowly back to mash tun (using ladle) to attain a rest temp of 154 F. Rest ~30 min of until starch test is negative. Sparge. Boil 10 min, add hops, boil 60 minutes, chill to <70 deg F, pitch yeast. Drink this beer quickly, wheat beers are at their best right out of the fermenter. This one if fun.. You get to decoct without the hassel of all grain! Hint: you can use your brew pot and a 2-4 quart pot for all of this work. Just put them in the oven set to the particular rest temp, or just cover and wrap in a blanket.
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