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Ownbeer/Maibock
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=== Rezept === 4,0 kg Bio Wiener Malz 0,5 kg Bio Carared 1,0 kg Bio Caramalz (dunkel) 50 g Spalter (90 min) 20 g Brambling Cross (10 min) 1pk Danstar Nottingham Ale === Würzebereitung: === 20 l Hauptguß 14 l Nachguss ==== Rasten: ==== Einmaischen bei 60°C 1.Rast bei 58°C für 10 min 2.Rast bei 63°C für 45 min 3.Rast bei 73°C für 20 min Abmaischen bei 78° ==== Kochen: ==== Würzekochzeit: 90 min ==== Daten==== Stammwürze: 16,5 °Plato Restwürze: °Plato Alkoholgehalt: 7,2% Farbe: blond (18 EBU) Bitterkeit: 30 IBU ==== Etikett ==== [[File:Maibock.pdf]]
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