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Munich Spezial

Munich Spezial

Festbier • All Grain • 5.5 gal



January 21, 2018 at 09:23pm

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Ingredients (All Grain5.5 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 Weyermann Carahell®; Weyermann

    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


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 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 - 7
Alcohol: 6.0% ABV 5.8% - 6.3%
Bitterness: 43.9 IBU 18 - 25


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