Dough in with 22.4 qt (21 L) of water and heat to 96°F (36°C). Heat …More
German Wheat And Rye Beer Beer RecipesLooking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from AHA-approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications books & more!
German wheat and rye beer is a category of styles with grain bills utilizing 50% or more of wheat or rye. The banana and clove qualities of the phenols and esters from the yeast are present but not overwhelming, and make fermentation management important in the brewing process.
[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.] Make your yeast starter …More
Make your yeast starter 2–3 days ahead of time. In the kettle, heat 4.1 gallons …More
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of …More
In a large kitchen pot (not your brew kettle), heat 1 gallon (4 L) of …More
Mash in at 113° F (45° C) for a 10-minute ferulic acid rest. Using direct …More
Use BIAB method. Mash in 4.5 gallons (17 liters) of water at 122°F (50°C) for …More
Conduct a multi-step mash with the following rests: acid rest at 111 for 15 minutes, …More
Mash in with a ferulic acid rest at 115° F (46° C) and hold for …More
Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 …More
Begin with an acid rest at 111° F (44° C) and hold for 15 minutes. …More
Put 1 gallon (3.79 L) of water in the pot and bring to a boil. Turn …More