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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through August 18, 2004 * Dark lagers and black malt < Previous Next >

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Steven Edward Haun
Member
Username: Stevehaun

Post Number: 110
Registered: 03-2003
Posted on Tuesday, August 17, 2004 - 02:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How do german brewers make dark lagers that not have a "roasty" flavor?
 

Shane Mock
Junior Member
Username: Pivoman

Post Number: 77
Registered: 03-2003
Posted on Tuesday, August 17, 2004 - 02:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Lots of Munich and Dark Munich malt, and just a touch of de-husked chocolate or black patent malt, called "Carafa I, II, or III" that imparts a dark color w/o the roasty bitterness. Weyermann makes these special malts. You can use about 2 to 3 oz of the Carafa III in a 5 gallon batch for decoctions, otherwise you can use a bit more if you're step/infusion mashing.