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Old 02-23-2009, 05:41 PM   #11
Dougieb
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I have just about finished the recipe. I have one question for anyone..... The original recipe calls for 8 grams of Karo per 500ml of beer to carbonate and add the sweet flavor to the beer. For 5 gal (I rounded to 19 liters) that would be 304gr or 10.723 oz of Karo. I know that yeast will not "consume" all of the Karo and therefore leave behind a sweet flavor.

Is 10.723 oz enough to properly carbonate the batch?
I am hoping for the right effect of flavor/carbonation.

What does everyone think?

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Old 03-02-2009, 11:19 PM   #12
iasquith
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Default malzbier

yeah its kind of like black treacle watered down with lemonade with a bit of hop aroma and alcohol .The general concencus here seems to be make any base ale out of pilsen malt, add caramel to give color and malty aroma in the boil i guess then invert sugar for the sweetness interupting the fermentation by pasteurizing, to leave a sickening sweetness sure to give you a head ache after the second glass, and the desired level of gas ( abit tricky I suspect, would do some test bottles first) very mildly hopped
heres another link if you care to follow preta2
cheers, ou Saude !

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Old 03-02-2009, 11:29 PM   #13
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Hi, I may be wrong but I cant help thinking that Karo is inverted sugar, like our treacle ou golden syrup which I think will ferment lots leaving little sweetness and maybe a danger of bottle grenades someone who knows better will chime in but I think Pastuerise or lactose .cheers

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Old 03-04-2009, 06:54 PM   #14
Dougieb
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Thanks again (obrigado), iasquith.

I went ahead with the recipe you were kind enough to give me earlier. It is happily in the primary fermenter. The OG turned out to be 1.055 so I think I am OK so far. I guess that my only question left is for the priming sugar.

The local brew store seems to think that Karo will be fine. (Not all of the sugars will be eaten by the yeast and a sweet flavor will be left.) But if anyone has any better info please let me know.

Thanks to all.

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Old 03-06-2009, 05:58 PM   #15
iasquith
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yeah I would go ahead with the Karo then I hope it meets with your wifes approval and
'mata um pouco da saudade ' she will know what I mean cheers let me know how it turns out
current companian beers for an Englishman living in the tropics:
IPA, boddingtons (orfy's clone of course) brown ale , stout .

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Old 03-06-2009, 07:56 PM   #16
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I tried Brahma once here and didn't really care for it too much. Really not worth the price for that taste. But that was just one six pack I had.

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Old 04-02-2009, 05:41 PM   #17
Dougieb
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Here is the recipe I came up with. I am interested in comments and suggestions.

Brazilian Malzbier

.5kg Carafa 2
.5kg Flaked Oats
.6kg Viena Malt
Rice hulls to keep things from getting all gummed up

2lbs/900g Bries Dried Malt Extract
12 oz/350g Lactose
3.3lbs/1.5kg Briess CBW Pilsen Light Malt Extract
1oz German Hallertau Alphe Hops
1/2oz German Hallertau Alpha Hops (last 15 minutes of boil)
1tsp Irish Moss

310gr Karo (for priming)

OG 1.055
FG 1.018 (I may have pulled it from my primary to the secondary too soon. grrr)

The color (solid black) and taste are right on according to my wife. The only two questions are:

1) Will it be sweet enough (This needs to be Coke Cola/Sweet Tea sweet!)
2) Will it have the right amount of carbonation.

Only time will tell. It was bottled on 3/26/09 so I will have to wait on both.
I will write more when I test it.

Thanks to all for reading and helping.

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Old 06-08-2010, 08:30 PM   #18
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Here's my recipe of Malzbier that I put together and brewed last year. Some sort of experiment.
5gal batch, 6.5gal boil
Wyeast 1084 fermented at 70F
Crystal 120L 1#
Crystal 40L 1#
Chocolate 350 1#
Briess aromatic 1#
Dextrin Malt 3#
Lactose 2#
Horizon 60min 0.5oz
Hallertauer 30min 0.5oz
Hallertauer 10min 0.5oz

Mashed at 152F for 60min. Lactose was added to last 10m of boil.
OG=1.038, FG=1.030, ABV=1%, SRM=28, IBU=40

If I would ever brew this again, I would cut the chocolate to half and add some carafa2 to reduce the toasted flavor.
Honestly, it didn't taste much like the brazilian malzbier. It lacks the caramel flavor I guess.
I still have few bottles and use the beer to marinate/cook.

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Old 02-02-2011, 01:51 AM   #19
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Quote:
Originally Posted by Dougieb View Post
Here is the recipe I came up with. I am interested in comments and suggestions.

Brazilian Malzbier

.5kg Carafa 2
.5kg Flaked Oats
.6kg Viena Malt
Rice hulls to keep things from getting all gummed up

2lbs/900g Bries Dried Malt Extract
12 oz/350g Lactose
3.3lbs/1.5kg Briess CBW Pilsen Light Malt Extract
1oz German Hallertau Alphe Hops
1/2oz German Hallertau Alpha Hops (last 15 minutes of boil)
1tsp Irish Moss

310gr Karo (for priming)

OG 1.055
FG 1.018 (I may have pulled it from my primary to the secondary too soon. grrr)

The color (solid black) and taste are right on according to my wife. The only two questions are:

1) Will it be sweet enough (This needs to be Coke Cola/Sweet Tea sweet!)
2) Will it have the right amount of carbonation.

Only time will tell. It was bottled on 3/26/09 so I will have to wait on both.
I will write more when I test it.

Thanks to all for reading and helping.
I'm trying to brew the same thing. Results?? Any changes you'd make?
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Old 05-18-2012, 12:08 PM   #20
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Some good results? I want to brew a brazilian malzbier soon, any help please ...

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