Products
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
Dampflagerbier
Munich Helles • Partial Mash • 40 L
A double-brew, half for a Dampfbier and half for a basic lager.
December 13, 2007 am 01:32am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 40 L)
- 6 kg
German 2-row Pils
German 2-row Pils
- 1 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.14 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.5 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 70 g
Tettnanger - 3.0 AA% whole; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 30 g
Hallertau - 3.0 AA% whole; boiled 40 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 20 g
Hallertau - 3.0 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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.
Notes
After 60 mins, I plan to stop the boil, whirlpool and drain off 15 litres for the dampbier. Then I'll restart the boil and go another 30 mins to increase the bitterness to lager levels.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: D - Munich Helles
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.045 - 1.051 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 5.2 SRM | 3 - 5 | |
| Alcohol: | 4.9% ABV | 4.7% - 5.4% | |
| Bitterness: | 21.6 IBU | 16 - 22 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm