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Malt mixture Christmas beer for 50 L beer, top-fermented, with Weyermann malts

Item number: 90012048-50

With the following mixture and ingredients you get a complete range of raw materials for brewing a brew for approx. 50 liters of Christmas beer.

German brewing instructions are enclosed with the malt package.

Note for the use of the malt mixture in brewing systems:

It is essential to observe the information provided by the manufacturers of the systems with regard to the amount of water and the mashing process and the nature of the additions. You may then have to deviate from this recipe!

If the malt mixes are ordered crushed, standard crushing takes place, i.e. individual grains may not or hardly be crushed and / or others may be stronger, possibly with more floury portions.

For individual crushing, suitable for your own brewing system, we recommend, for example, our adjustable 2-roller mills / malt crushers and ordering unmilled malts / malt mixtures.

ungeschrotet / geschrotet

starting from 39,90 €

including 19% VAT. , plus shipping

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Shipping time: 3 - 7 workdays



With the following mixture and ingredients you get a complete range of raw materials for brewing a brew for approx. 50 liters of Christmas beer.

The set contains the following ingredients:


5 kg of Pilsener malt

5 kg Munich malt

625 g Carahell (TM)

625 g melanoidin malt

250 g roasted spelled malt

125 g Cascade hop pellets with approx. 5% alpha acid

2 sachets Fermentis Safbrew T-58, top-fermented

 


You also need (not included in the set):

1.5 kg honey (added before cooking starts)

approx. 3-4 cinnamon sticks, approx. 5 vanilla sticks, approx. 6 cloves, which are added together with the aroma hops

 

The information on original wort, hop bitterness, beer color and alcohol content corresponds to the original beers. By preparing the recipes (for problem-free re-brewing for the home brewer), 'approximate values' are derived from them.

Original gravity: 12%
Hop bitterness: 25 BU

Main pouring 35 liters

Infusion mashing process:
Mashing: at 65 °C
1. Saccharification: 40 minutes at 72 °C
2. Saccharification: 10 minutes at 78 °C

Refill 42.5 liters
Cooking time: 90 minutes

Bitterness: Hops in 2 additions: 100 g after the start of boiling, 25 g 10 min. Before the end of boiling

Main fermentation (temperature, length):

23 ° C setting temperature

Cool down to 15 °C after 24 hours

Secondary fermentation for 6 days at 15 °C

Maturation: 5 weeks at 0-6 °C

or according to the information on the dry yeast package, see also at www.fermentis.com

Store in a cool place after fermentation.

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