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Ingredients
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Beer Ingredients
Method
Brewing Process
- 1
Mashing
In a large brew kettle, heat 20 liters of water to 65°C (149°F). Add 5 kg of malted barley and maintain the temperature for 60 minutes, stirring occasionally.
- 2
Lautering
After mashing, drain the liquid (wort) from the grain into a separate kettle. Rinse the grains with an additional 10 liters of hot water to extract more sugars.
- 3
Boiling
Bring the wort to a boil and add 100 g of hops. Boil for 60 minutes, adding more hops as desired for bitterness and aroma.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath to around 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch 11 g of yeast. Seal the vessel and allow it to ferment for 1-2 weeks at a stable temperature.
- 6
- 7
Enjoy
After a week of conditioning in the bottles, your Stiegl Goldbräu is ready to be enjoyed cold!