Name: Palos Estrella Damm Recipe
Cook time: 3 h
Total time: 3 h
Yield: 12 servings
Cuisine: Spanish
Ingredients: 5 cups Pale Malt; 0.5 cups Caramel Malt; 1 tbs Hops (Saaz or Hallertau); 16 cups Water; 1 tbs Yeast (lager yeast); 0.5 cups Priming Sugar

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Spanish pale lager from Barcelona / crisp and smooth (5.4% ABV / 11.2oz bottle)

In a large pot, bring 16 cups of water to a temperature of around 150°F (65°C). Add the pale malt and caramel malt to the water, stirring well. Maintain this temperature for about 60 minutes to allow the sugars to extract from the grains.

Mashing the Grains

After mashing, heat another 8 cups of water to 170°F (77°C). Slowly pour this water over the grain bed to rinse out the remaining sugars. Collect the liquid, known as wort, in a separate container.

Sparging

Transfer the wort to a large brew kettle and bring it to a boil. Once boiling, add the hops and boil for another 60 minutes. This will contribute bitterness and flavor to the beer.

Boiling the Wort

After boiling, cool the wort quickly to around 70°F (21°C) using an immersion chiller or an ice bath. This is important for yeast health.

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the lager yeast and seal with an airlock. Let it ferment in a cool, dark place for 1 to 2 weeks, or until fermentation activity has stopped.

Fermentation

Once fermentation is complete, dissolve the priming sugar in 1 cup of boiling water and add it to the beer. This will carbonate the beer in the bottles. Fill sanitized bottles with the beer and cap them securely.

Bottling

Store the bottled beer in a dark place at room temperature for about 2 weeks to allow carbonation to develop. After this period, refrigerate the bottles before serving.

Conditioning

Pale Malt

Caramel Malt

Hops (Saaz or Hallertau)

Water

Yeast (lager yeast)

Priming Sugar

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Adonis

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Make Estrella Damm Recipe in just 3h . Spanish pale lager from Barcelona / crisp and smooth (5.4% ABV / 11.2oz bottle)

Estrella Damm Recipe

Descriptors

Tasting Notes

Food Pairings

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