|13.00 pounds||German Pilsen Malt (2-Row)||68%|
|6.00 pounds||German Light Munich Malt||31.4%|
|0.13 pounds||German Carafa III De-Husked Malt||0.7%|
|19.13 pounds||Total Grain Weight||100%|
|2.25 ounces||Hallertauer Mittlefruh||60 min||3.6%|
|2.25 ounces||Total Hop Weight|
Single infusion mash at 152-154° F for 60 minutes.
According to the German Beer Institute, a Dampfbier is:
Dampfbier (literally: steam beer) is a centuries-old style from the region of the Bavarian Forest, the southeastern portion of Bavaria, near the Czech border. It is an all-barley ale, usually deep golden to light amber in color, with a unique feature: It is warm-fermented with Weissbier yeast at a temperature above 70°F (21°C), which gives the beer a slightly phenolic aftertaste. Brewed mostly in the summer, it is medium-bodied, very mildly hopped, and low in effervescence.