homebrewandbeer.com

found this on http://www.homebrewtalk.com/

as i had great results with my recipe pack i though i would chuck this up for others.

its not my work, i have not attempted or tried it but will do in the next few months *hopefully*

this is a direct quote

4oz 2.5L German light crystal malt
2oz German Munich malt

6.5lbs M&F extra light DME

1oz Northern Brewer hops for bittering

1tsp Irish moss and 1/4oz Hallertau Hersbrucker after boiling for 45 min

1/2oz Czech Saaz hops after boiling for 50 min

Recipe recommends Wyeast's 2042 Danish lager yeast.

obviously we can convert it to metric.

The munich will require mashing.
Perhaps use a equal amounts of Barret Burston Galaxy Malt (high diastatic power) + Weyermann Melanoiden (concentrated munich flavour) to ensure you are not just rinsing starch into your brew. You could just do this tiny mash in a double boiler setup (small saucepan inside larger one) to lose less heat, but it should convert pretty quick.

That recipe is pretty strange as there are no indicators how long you are boiling for (though you might assume 60 mins) only how long you have boiled so far.
As in it is hops after 50 mins rather than hops at 10 mins to flameout.

yeah i was reading it and thought it was odd, being that the only thing i've done is put a hops bag into some boiling water and let it steep for (i think) 15 mins

skurvy84 wrote:yeah i was reading it and thought it was odd, being that the only thing i've done is put a hops bag into some boiling water and let it steep for (i think) 15 mins

A response to an old post but some may be interested in the recipe. Purchased this book last week $19 on Ebay. The book provides extract, mini-mash and all grain methods for each of the 150 recipies and suggests a first and second choice yeast. I've yet to try any of them, however comparing their SNPA recipe to other acclaimed ones on the net I think that it would certainly give you the style. Your source has simply neglected to include the times. Which are for the extract:

In 1/2 gallon (1.9L) @ 65.5C water for 20 min.
Mash 4oz(113g) 2.5L German light crystal malt
1 oz (57g) German Munic malt

Strain the grain water into brewpot and sparge with 1.9l 0f water 65.5C. Add water to brewpot to bring total volume to 5.7 and boil and then remove pot from the stove.

Add 3 kg extra-light DME
28g of Northern Brewer @ 8%

Add more water to bring the total volume to 9l. Boil for 45min and then add:

8 g of German Hallertau Herbrucker
1 tsp of irish moss.
Boil for 5 min and add14g of Czech Saaz

Boil for 10min and cool for 15min.
Add water to bring total volume to 18.9l.
Ferment with Wyeast's 2042. Ferment at 6-11C

A great variety of recipies from around the world - lists Australian recipies for Coopers Best Extra Stout, Cooper's Sparkling Ale, Fosters Lager (The Yank Factor) and Razor Edge Lager.


Cheers Hirns