Originally Posted by davidkrau
Does anyone have a recipe for this beer so that I can make it here. Either with extracts or all grain. I'm not set up to make Lagers. Any suggestion will be appreciated.
I made the HB Berchtesgadener Hell clone from "Beer Captured". However, I'm not overly impressed with it. The extract that I used attenuated way to well. I tried to add more body with more Maltodextrin, but this left a slight off-flavor.
Since this style of beer lives off the character of the malt being used, I strongly recommend doing it as AG. That's what I will be doing next time.
This is the extract version of the recipe, You can exchange the DME and Malto Dextrin with pilsner malt mashed at 67.5C for 60 minSize:
11 HCU (~8 SRM)Bitterness:
5.3% v/v (4.2% w/w)Grain:
226g German Vienna
340g German Munich
113g Belgian aromaticSteep:
Heat 3.8L to 71C
Steep grains @65.6 for 30 min
Sparge grains with 3.8l @66C waterBoil:
2.72kg Light dry malt extract
57g Malto Dextrin
15min left: 1 tsp Irish MossHops:
14g Hallertauer Hersbrucker (4% AA, 60 min.)
14g Spalt (6% AA, 60 min.)Yeast:
Wyeast Bavarian Lager