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Old 11-09-2006, 04:09 AM   #11
Kaiser
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Quote:
Originally Posted by mjm76
Would you suggest using that dehusked malt in place of chocolate?
Yes, if you can get it.

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Old 11-09-2006, 04:32 AM   #12
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Here's one from Northern Brewer

Specialty Grains
1 lbs. Dingemans Caramunich

Fermentables
6 lbs. Munich Malt Syrup
1 lbs. Amber Dry Malt Extract

Boil Additions
1 oz. Hallertau (60 min)
1 oz. Hallertau (15 min)

Yeast
Wyeast #2206 Bavarian Lager Yeast


Like we talked about earlier, you could always try a kit like this first, or come up with your own recipe based on these.

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Old 11-09-2006, 04:38 AM   #13
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Here's another one I had based on several others I've seen:

6.5 lbs plain dark German made LME
1 lb crystal/caramel malt
1 oz Hallertauer Hersbrucker Hops (1 hour)
1/4 oz Hallertauer Hops (15 minutes)
1/4 oz Hallertauer (1 minute)
Yeast: Bavarian Lager yeast

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Old 11-09-2006, 07:41 AM   #14
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I'm sorry Thurn und Taxis was the rye beer. The dunkel was at Kneitinger (sp.)

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Old 11-17-2006, 03:21 PM   #15
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brewing today:
This is the recipe I decided on:

7lbs amber extract
.5 lb caramunich
.5 lb carafa II
4 oz. carapils

1.25oz northern brewer (60)
1 oz hersbrucker (10)

saflager dry yeast S-23 (wanted to use whitelabs bavarian lager but LHBS was out of stock)

we'll see how it turns out

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Old 02-11-2010, 06:55 PM   #16
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How did this brew ever turn out? I too had a very delicious at a Greek restaurant in either Regensberg or Parsberg while I was stationed at Hohenfels Barracks. I really wish that I remember what it was exactly though...

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