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Buffalo trace white dog mash 1

Buffalo trace white dog mash 1


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Buffalo trace white dog mash 1,600 g

Mash ingredients with a grinder. Mix the grns with tap water and put the mixture on a perforated metal plate. Put the mash on a lauter mash for a period of 1.5 hours. Add hot water, malt powder and yeast, then cook in a boiler for 1.5 hours.

Brew with an enzyme solution (10%).

Fermentation in fermenting barrels with the addition of yeast (8-11%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Stroh, Munich, Germany

Stroh Helles malt, 100% Marrisch Münchner Keller

Malt, 2.400 g

Munich III, 2.000 g

Pils malt, 300 g

Hefe-Probi G. (Bockbier yeast), 0.6 g

Water, 1.9 L

Yeast, 50 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Storch, Berlin, Germany

Munich III, 300 g

Pils malt, 100 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.6 L

Yeast, 20 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Stroh, Leopoldshöhe, Germany

Munich, 800 g

Pils malt, 200 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.9 L

Yeast, 12 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Sturmbekömmung, Berlin, Germany

Dunkel, 200 g

Pils malt, 200 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.3 L

Yeast, 30 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Töpferlinge, Berlin, Germany

Töpfling, 200 g

Pils malt, 150 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.1 L

Yeast, 10 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Sechs-Sommer-Beer, Berlin, Germany

Sechs-Sommer, 200 g

Pils malt, 200 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.2 L

Yeast, 30 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Sauerbraten, Berlin, Germany

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.2 L

Yeast, 10 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Schnitte, Berlin, Germany

Sechs-Sommer, 200 g

Pils malt, 200 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.2 L

Yeast, 20 g

In the kettle:

Brew with a protein-contning solution (1.1%).

Fermentation in fermenting barrels with the addition of yeast (8-9%). Remove the yeast sediment with a hose. Bottle. Wt 4-5 days. Pour into a bottle to cool.

Schnitt-Biers, Berlin, Germany

Sechs-Sommer, 200 g

Pils malt, 200 g

Hefe-Probi G. (Bockbier yeast), 0.5 g

Water, 1.2 L

Yeast, 30 g

In the kettle:


Watch the video: Buffalo Trace White Dog Mash #1 - Daniel Month Day 5 (October 2022).