Clausthaler Non – Alcoholic Recipe
Make Clausthaler Non – Alcoholic Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Brewing Process
- 1
Prepare the Mash
In a large pot, heat 1000 ml of water to approximately 65°C (149°F). Add 200 g of malted barley and stir well. Maintain this temperature for 60 minutes to allow the enzymes to convert the starches into sugars.
- 2
Sparging
After the mash process, sparge the grains with an additional 500 ml of hot water (around 75°C or 167°F) to extract more sugars. Collect the liquid (wort) in a clean pot.
- 3
Add Hops
Bring the wort to a boil and add 15 g of hops. Boil for 60 minutes, stirring occasionally. This will impart bitterness and aroma to the beer.
- 4
Add Caramel Malt and Corn Sugar
In the last 15 minutes of boiling, add 30 g of caramel malt and 10 g of corn sugar to enhance the flavor and color of the beer.
- 5
Cooling the Wort
After boiling, cool the wort quickly using an immersion chiller or an ice bath until it reaches about 20°C (68°F).
- 6
Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle 5 g of yeast on top and seal the vessel with an airlock. Allow it to ferment at room temperature for 5-7 days.
- 7
De-Alcoholization
After fermentation, transfer the beer to a pot and gently heat it to evaporate the alcohol, keeping the temperature below 80°C (176°F). This step may take about 30 minutes.
- 8
- 9
Chill and Serve
Refrigerate the bottles for at least 24 hours before serving. Enjoy your homemade non-alcoholic Clausthaler beer!
