Bruhmalt Balcony Brew '99

Source: Ben Newman
Recipe added: 02/04/00
Email: benewman@netscape.net

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)

Specifics

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

Ingredients:

4.9 kg Gambrinus Pale 1.9L
0.75 kg Gambrinus Bruhmalt 20L
0.36 kg DWC Caramel Pilsner 1.6L
0.33 kg Pale Wheat malt 2.5L
0.125 kg DWC Biscuit malt 25L
0.1 kg Carastan 60L
2.0 oz Tettnang pellets 4.4% alpha
Wyeast 2124 Bohemian Lager - 2.0 litre starter or more

Procedure:

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.

Back to previous Table of Contents