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Old 05-19-2012, 12:28 AM   #21
nilo
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Aug 2009
Seattle, WA
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Guys, please check the link below for my updates.
[URL="http://beertech.blogspot.com/2009/12/brewing-malzbier.html"]

My basic conclusion on this is:

Commercial beer, they probably do this:
1)Use a second run to get a thin wort, perhaps 1.015
2)Ferment down to 1.005, perhaps 0.7% ABV
3)Pasteurize the beer
4)Add lots of molasses, caramel syrup and corn or cane sugar
5)Force carbonate

Homebrew I did:
1)Used carapils and lactose to get a low fermentable and sweet wort . Used some toasted malt which doesn't match the commercial profile.
2) Lactose, although sweet, doesn't compare to corn or cane sugar, so beer came out much less sweet than the commercial beer.
3)Needed the yeast for bottle carbonation

Basically, not even close. It doesn't mean that it wasn't tasty, but the difficulty for homebrewers to pasteurize turns this clone a real challenge.

Thanks.
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Old 03-09-2013, 07:24 PM   #22
marcelo
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Jan 2008
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I'm very happy because I managed to make a Malzbier much like brahma Malzbier. soon I'll post the recipe with pictures, but the secret is in after fermented the beer I added 80g of sugar per liter of beer and bottle. opening one every 12 hours until we arrived at the right point of carbonation then pasteurize the bottles. My wife loved it!

 
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Old 03-13-2013, 09:55 PM   #23
nilo
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Aug 2009
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How did you pasteurize the bottles?
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Old 03-13-2013, 10:54 PM   #24
marcelo
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Jan 2008
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I used this method http://www.homebrewtalk.com/f32/easy...g-pics-193295/
worked very well with beer

 
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Old 03-13-2013, 11:00 PM   #25
marcelo
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Jan 2008
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Malzbier

Recipe Specifications
--------------------------
Batch Size: 20,00 L
Boil Size: 27,51 L
Estimated OG: 1,053 SG
Estimated Color: 32,5 SRM
Estimated IBU: 18,2 IBU
Brewhouse Efficiency: 75,00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3,50 kg Pilsner (2 Row) Bel (2,0 SRM) Grain 76,11 %
0,30 kg Chocolate Malt (450,0 SRM) Grain 6,52 %
0,32 kg Special B Malt (180,0 SRM) Grain 6,96 %
0,25 kg Cara-Pils/Dextrine (2,0 SRM) Grain 5,44 %
0,03 kg Black Barley (Stout) (500,0 SRM) Grain 0,62 %
8,00 gm Columbus (Tomahawk) [14,00 %] (60 min) Hops 13,8 IBU
7,00 gm Columbus (Tomahawk) [14,00 %] (10 min) Hops 4,4 IBU
0,50 items Whirlfloc Tablet (Boil 15,0 min) Misc
0,20 kg Cane (Beet) Sugar (0,0 SRM) Sugar 4,35 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale (yeast cake from prev. beer)


Mash Schedule: My Mash
Total Grain Weight: 4,40 kg
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 8,80 L of water at 76,5 C 67,8 C

Fermented
7 Days - 18C
3 Days - 8C

Add 80Gr cane sugar/Liter and bottled.
open one every 12H, when it reaches the ideal carbonation, pasteurize

 
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Old 03-14-2013, 12:23 AM   #26
nilo
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Aug 2009
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Marcelo, I'm curious about the FG on your recipe. From what I understand, malzbier has very little alcohol (<1%). 7 days fermenting with OG of 1.053, using around 7lb of 2 row, would seems to make a regular 4-5% beer.
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Old 03-14-2013, 12:34 AM   #27
marcelo
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Jan 2008
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That is why it is difficult to find information and get a recipe of Brazilian Malzbier . The German Malzbier is low alcoholic, but Brazilian Malzbier is a beer with alcoholic content of 4.7% and very sweet, unique style and the not well known outside Brazil. Very popular with the ladies.

 
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Old 03-14-2013, 01:25 AM   #28
nilo
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Aug 2009
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interesting, I just checked Brahma website and you are right, it says 4.0% abv.
Someone have to tell the pregnant women in Brazil to stop drinking Malzbier , at least that is the myth I knew, they think it is a non alcoholic beer that helps with breast feeding
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Old 03-14-2013, 01:42 AM   #29
marcelo
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I think that's just folkloric excuse to drink

 
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Old 06-19-2014, 02:50 PM   #30
mcbethenstein
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Mar 2011
Waukesha, WI
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Sorry to bring this back from the dead a year + later, but I'm curious to know how everything turned out. I'm looking to make a xingu clone, and would like to know your thoughts on how your recipe turned out... Since you said the brahma is pretty close to xingu. (I've only had the xingu, I don't think we can get brahma here.)

How did the karo work? I've seen brown sugar & maltodextrin (as opposed to dextrin malt) on the xingu clone that's circulating out there... Your thoughts on what would be closest for the xingu?


I will be force carbing, so if there is a significant character that the karo gave to your bottle conditioned beers, I will have to somehow work that in. Thanks for any help you can give me.


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