All Grain

Munich helles is a beer defined by a clean, malty profile. There are hints of floral noble hops, but they are definitely not bitter. This homebrew beer recipe is advanced since it is all-grain, but for those of you looking for an advanced, and very tasty homebrew, this might be a good beer recipe for you. This recipe features a double infusion mash to get a more authentic German flavor profile without the equipment needed for a full decoction mash. It is Reinheitsgebot compliant. Only barley, yeast, water and hops in this one.  

By Jon Griffin Malta is a non-alcoholic beverage common in the the Caribbean and Latin America. It is basically unfermented wort. Traditionally, since this was treated as a foodstuff, no adjuncts were added. However, all commercial examples I could find, both in the US and in Cuba now contain Sugar of some kind, generally Molasses but also Cane Sugar. Historically, malta was used as food for children and the sick and has since become a mainstream beverage. Of course, the other soft drink companies have taken market share from Malta, but it is still a very popular drink. I got a prototype malta recipe from a friend in Cuba, and along with John Curtis (another Malta enthusiast), we decided to give it a shot. Here is the result of our Malta experiment. BJCP Category: Specialty Beer Yield: 5 Gallons Target recipe - traditional malta with no adjuncts: 80% 2 row pale malt 15% Crystal malt 5% Chocolate malt Original Gravity (OG) 14 Plato  

Recipe by Jon Griffin This is an award winning homebrew recipe. This beer has a big, creamy mouthfeel, lots of spicy notes from the rye and fruity esters from the hefeweizen yeast. If you like roggenbier, you will love chocolate roggen. BJCP Category: Roggenbier (German Rye Beer) Extract Version Unfortunately this is very difficult to make as an extract beer. To get the rye character you really need to mash the grains. You could try with flaked rye and steep that along with some chocolate malt. Enjoy this out of the ordinary beer!