Roca De La Bruja Cerveza
"Amber Cerveza (XX-Style) Specialty Malts: 6 oz. Bries Crushed Crystal 60L Malt Extract: 1 tin Briess CBW® Goldpils Vienna 2 lbs. Muntons Plain Light Dry Malt Yeast Nutrient: 8 oz. Rice Syrup Solids Hops: 1 oz. U.S. Hallertau Hops (bittering) 1/2 oz. U.S. Saaz Hops (finishing) Yeast: 1 packet Saflager S-23"
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Experience the rich, golden hues and smooth finish of this craft Amber Cerveza. With hints of caramel and a touch of bitterness, this XX-style specialty malt recipe is perfect for any beer enthusiast looking for a unique brew.
ingredients
- 6 oz. Bries Crushed Crystal 60L Specialty Malts
- 1 tin Briess CBW® Goldpils Vienna Malt Extract
- 2 lbs. Muntons Plain Light Dry Malt
- 8 oz. Yeast Nutrient (Rice Syrup Solids)
- 1 oz. U.S. Hallertau Hops (bittering)
- 1/2 oz. U.S. Saaz Hops (finishing)
- 1 packet Saflager S-23 Yeast
steps
- 1.
Steep crushed crystal malt in 2 gallons of water at 150°F for 30 minutes.
- 2.
Remove grains and bring water to a boil.
- 3.
Add malt extract and dry malt extract, stirring until dissolved.
- 4.
Boil for 60 minutes, adding Hallertau hops at the beginning and Saaz hops for the last 15 minutes.
- 5.
Cool wort and top up with water to make 5 gallons.
- 6.
Pitch yeast and ferment at 53°F for 3 weeks.
- 7.
Bottle and let carbonate for 2 weeks before enjoying.
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