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Old 05-13-2010, 10:34 PM   #21
likwidbliss
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Jan 2009
Hamlin, NY
Posts: 450
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Quote:
Originally Posted by Trevor57 View Post
I was told by a German guy that they cut beers with sprite, for kids.
My son's went to Germany as teenagers on a hockey trip (super jealous). While they were there they went to a brewhaus (Very jelaous). My youngest son said the serve a drink called spetze (spelling?). He said it was cut with sprite.

Oh I received as a gift some lovely gigantic glass mugs and some absinthe.
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Old 05-13-2010, 10:37 PM   #22
Zamial
 
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Apr 2010
WI
Posts: 3,183
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Quote:
Originally Posted by FreeM80s View Post
if i remember correctly, you partigyle a mash into 3 batches: a strong beer, a "normal" beer and a weak "nearbeer".
This is discussed in the All grain Barley wines. I have 0 clue where the thread is but just as the quote says they make a "strong beer" aka barley wine and then use the second and 3rd running for "kids beer".

Hops this helps!
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Old 05-14-2010, 03:42 AM   #23
BalticBrewer
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Nov 2008
Melbourne, Australia
Posts: 13

Quote:
Originally Posted by DaveMcPhee View Post
There's a few, but this is the market leader, and it's freaking delicious, nothing like beer though: http://en.wikipedia.org/wiki/Vitamalz
This is called "Malzbier" in German. I used to drink it heaps as a kid, it's very sweet and malty. I found a recipe in German but haven't tried it out yet.

http://www.brauer-maelzer.de/rezepte.php

Quick summary of the recipe:

Dark Munich 70%
German Pilsner 25%
Dark Caramel 5%

2 noble hops additions, 5% AA for a total of 20 IBU

Infusion mash as normal, boil for 90 minutes. (calculate approximate loss of 10% wort volume)

Cool and pitch ale yeast at 20C, after a few hours cool down to 0-1C. (I think you should get between 0.5 and 1% alcohol). Lager for some time. (again, not very precise). Dextrose may be added at this point.

The recipe doesn't state whether to pasteurise the beer, but I guess you could heat to 60C to kill the yeast and then chill and keg.

 
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