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OwnBeer/Dinkelbier
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=== Rezept === 2250g Dinkelmalz 900g Münchner Malz 1650g Pilsener Malz 20g Tettnanger ca. 4,5% (zum Kochnen) 30g Tettnanger ca. 4,5% (nach 50 min) 1pk Wyeast #1728 - Scottish Ale === Würzebereitung: === 15 l Hauptguß 7.5 l Nachguss ==== Rasten: ==== Einmaischen bei 60°C 1.Rast bei 57°C für 10 min 2.Rast bei 63°C für 35 min 3.Rast bei 72°C für 20 min Abmaischen bei 78°C für 10 min ==== Kochen: ==== Würzekochzeit: 90 min
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