700 h
Type of dish: Beers
Temperature: Cold
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Malta Pilsner 0.192 kg
Malta de trigo 0.192 kg
Lúpulo Hallertauer Mittelfrueh 2.692 g
Levadura White Labs 0.002 kg
Dextrosa 0.615 g
Water 2.0 l
Elaboration
  • Turn on the Braumeister machine. Fill with 25 l of water and warm up to 60 ºC.
  • Charge the malt. When the temperature reaches 67 ºC, the soaking/infusion process will start for 1 hour.
  • After the first hour, the temperature will rise up to 78 ºC. Let cook for another 5 minutes.
  • Once the soaking/infusion phase is completed, release the butterfly nut and remove the malt tube, so the beer runs, for 15/20 minutes. Make it run again by adding 5/6l of boiled water.
  • Remove the malt tube.
  • When the temperature reaches 100 ºC, the cooking of the liquid will start for 1 hour.
  • Add the Hallenrtauer Mittelfrueh hop. Do not cover the machine.
  • Let the liquid cool down to 20/24 ºC.
  • Transfer the liquid to the fermenter, previously sterilized. Add the yeast.
  • Allow to ferment for approximately 3 weeks.
  • Bottle, carbonate and cover. Let settle for approximately 1 week.
  • Label.
Nutritional information (1 portion)
Fiber 0.07 g
Saturates 0.04 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 22.31 mg
Iron 1.92 mg
Zinc 1.64 mg
Vitamin A 16.92 ug
Vitamin C 0.0 g
Folic acid 23.85 ug
Salt (Sodium) 23.85 mg
Sugars 14.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.