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Malt mixture Belgian beer, for 20 L of beer

Item number: 90022019

With the following mixture and ingredients, you will receive a complete range of raw materials for brewing a sud for about 20 liters of Belgian Bear, similar to a Cisterciens beer, including malt, malt extract, hop pellets, supplements and yeast.

Top fermentation

The malt package is a German brewing instructions attached.

ungeschrotet / geschrotet

starting from 29,90 €

including 19% VAT. , plus shipping

Available now!

Shipping time: 3 - 7 workdays



With the following mix and ingredients, you get a complete range of raw ingredients to brew a sud for about 20 liters of Belgian Beer, including malt, malt extract, hop pellets, supplements and yeast.

Top fermentation
Ausschlagwürze: 20 liters
Original wort: 17 ° P
Hop Bitter: 35 BE
4.6 kg of Pilsener Malt
500 g Munich Malt (EBC 12-17)
250 g caramel malt (EBC 120)
250 g Melanoidinmalz
300 g wheat malt bright
220 g malt extract powder (mashed with the malt)
40 g of colored malt (from the second saccharification admit)
200 g of oatmeal (add from 2nd saccharification)
68 g Hallertau tradition, hop pellets type 90, 5.3% alpha acid
11.5 g of top-fermented dry yeast (Fermentis Safale S-04)

Main casting: 14 liters
Mashing process: ascending infusion
Mashing temperature: 65 ° C
Maltese grape: 40 minutes, 65 ° C
1. Saccharification: 30 minutes, 72 ° C
2. Saccharification: 10 minutes, 78 ° C (adding color malt, oatmeal)
Refilling: 18 liters
Boil seasoning: 90 minutes
Adding the hops: 59 g after cooking, 9 g at the end of cooking
Main fermentation: starting at 26 ° C, fermentation room temperature 15 ° C
Post-fermentation: 5 days at 15 ° C
Storage: 6 weeks at 0 - 6 ° C

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