German Malz Bier

Classification: lager, malz bier, extract

Source: Doug Roberts (dzzr@lanl.gov) Issue #566, 1/16/91

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.

Ingredients:

7 pounds, light unhopped syrup
2 pounds, Cara-pils malt
2 pounds, light crystal malt
1 pound, extra rich crystal malt
1/2 ounce, Hallertauer (5.0% alpha)
1 ounce, Willamette (4.5 alpha)
1 teaspoon, salt
1 teaspoon, citric acid
1 teaspoon, yeast nutrient
1 tablespoon, Irish moss
Edme ale yeast

Procedure:

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.