Recipes for the Most Distinct Sorts of Beer

„Festbier” – Braumeister 20l

Brewing water:

23l at first, followed by after-worts when cooking the hop

Quantity of malt:

2 kg of Pilsner malt, 2.5 of kg Munich malt, 0.5 kg of Carapils

Mash scheme:

Hop dosage:

30g of Tettnanger (4.2% Alpha) after 10 min, 10g (4.2% Alpha) after 70 min

Fermentation:

Yeast: Saflager S-23, fermentation temperature at approx. 12°C

Smoked beer – Braumeister 20l

Brewing water:

23l at first, followed by after-worts when cooking the hop

Quantity of malt:

2.7 kg of Munich malt, 1.35 kg of smoked malt, 0.45 kg Carapils

Mash scheme:

Hop dosage:

20g Hallertauer (4.2% Alpha) after 10 min, 5g (4.2% Alpha) after 70 min

Fermentation:

Yeast: WB 34/70, Fermentation temperature at approx. 12°C

Pilsner – Braumeister 200l

Brewing water:

230l at first, followed by after-worts when cooking the hop

Quantity of malt:

38 kg of Pilsner malt, 2 kg of wheat malt

Mash scheme:

Hop dosage:

300g Tettnanger (4.2% Alpha) after 10 min, 80g (4.2% Alpha) after 70 min

Fermentation:

Yeast: Saflager S-23, fermentation temperature at 12°C

Wheat beer – Braumeister 200l

Brewing water:

300g Tettnanger (4.2% Alpha) after 10 min, 80g (4.2% Alpha) after 70 min

Quantity of malt:

Yeast: Saflager S-23, fermentation temperature at 12°C

Mash scheme:

Hop dosage:

180g Tettnanger (4.2% Alpha) after 10 min

Fermentation:

Yeast: Safbrew WB06, fermentation temperature at 20°C