• Prep Time:
  • Cooking Time:
  • Serves: 54 Servings

German Malz Bier

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 7 lb Light unhopped syrup
  • 2 lb Cara-pils malt
  • 2 lb Light crystal malt
  • 1 lb Extra rich crystal malt
  • 1/2 oz Hallertauer (5.0% alpha)
  • 1 oz Willamette (4.5 alpha)
  • 1 ts Salt
  • 1 ts Citric acid
  • 1 ts Yeast nutrient
  • 1 tb Irish moss
  • Edme ale yeast


Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to
make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding
Irish moss in last 30 minutes. Decant to primary, adding enough water to
make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with
Willamette hops. A year or so ago I went to a party where the host had
about 20 different types of good beer. One was a German malz bier that was
delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on
the assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste
and body.

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