This is a recipe for a blended beer of Munich helles and soda or lemonade.
This is a recipe for a blended beer of dark lager or pilsner and limes.
Get your Irish on.
Barleywine is big in every way. Originating out of the Old Ale style, it has the highest alcohol content, the most amount of malt, and the biggest serving of hops of any beer style out there.
This is a recipe for a blended beer of Irish Ale and Barleywine.
Another basic Lambic.
Early bock beers were brewed with plenty of wheat and were dark and malty. Bock is not bitter beer; instead, it should be brewed with the emphasis on the malt. The addition of small amounts of aromatic or biscuit malt will add a pleasant malt aroma to the beer.
This beer will require full attention and all of the brewer’s resources. The long lagering time will ensure that this beer is clear and golden.
Note: The water in Plzen, the Czech town where this style of beer originated, is very soft. If the water is hard in your area, try boiling your water to settle out the “temporary hardness.” Boil for 30 minutes and let cool till lukewarm. Siphon or gently decant water off white sediment. (Temporary hardness means the water contains soluble calcium and magnesium; if you boil the water, these bicarbonates will precipitate out.)
If the water is permanently hard in your area — which means boiling won’t help — try using distilled water and add a small amount of gypsum (three teaspoons per five gallons) to raise the mineral content of the water. Another option: Brew with a 50-50 blend of tap water and distilled water.
In Munich they brew dunkel, which simply means “dark” in German. The recipe below is for a dark, clean, malty lager that goes great with oompah bands and Bavarian pretzels.
Gruit to it!
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