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Munich Spezial
Festbier • All Grain • 5.5 gal
Testing
January 21, 2018 pm 09:23pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- 6.5 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 1.3 lbs
Carahell®; Weyermann®
Carahell®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: Märzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer
- .5 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Pale Malty European Lager
Subcategory: B - Festbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.054 - 1.057 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.012 | |
| Color: | 8.0 SRM | 4 - 6 | |
| Alcohol: | 6.0% ABV | 5.8% - 6.3% | |
| Bitterness: | 43.9 IBU | 18 - 25 | |
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