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Old 03-13-2013, 11:17 PM   #1
marcelo
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Default Brazilian Malzbier

Recipe Type: All Grain
Yeast: s-04
Yeast Starter: yeast cake
Additional Yeast or Yeast Starter: whole cake
Batch Size (Gallons): 5
Original Gravity: 1,053
Final Gravity: 1,018
IBU: 18
Boiling Time (Minutes): 60
Color: 32
Primary Fermentation (# of Days & Temp): 7 Days 18C
Secondary Fermentation (# of Days & Temp): 3 Days 8C
Tasting Notes: Very close to Brahma Malzbier with more chocolate flavor

Bottled with 80Gr of cane sugar/Liter of beer, open one every 12H, when it reaches the proper level of carbonation, pasteurize.
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Old 03-13-2013, 11:46 PM   #2
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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


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
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Old 03-13-2013, 11:48 PM   #3
marcelo
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delicious!
Brazilian Malzbier is a beer with alcoholic content of 4.7% and very sweet, unique style
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Old 11-04-2013, 10:14 PM   #4
Tinerien
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marcelo
Thank you very much for sharing your recipe. My wife is Brazilian and has been asking me to brew a batch of Malzbier for a while now.

I was curious approximately how long it took before you carbonation was at the right level before pasteurizing, because I've never pasteurized my beer before and would hate to end up with exploding bottles.
Any other tips you might have for brewing this beer would be much appreciated

Thanks again
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Old 11-13-2013, 06:25 PM   #5
marcelo
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I botled 6 bottles of 355ml and after 5 days I started to open one a day, until I found the right point carbonation.
prefer to pasteurize the beer just before the ideal, this way is safer.
Pasteurize very well, 80gr of sugar/Litter of beer is a big bomb! I use to pasteurize with 75C for 20min until the temp start to go down.
Good luck, and let me know how became
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