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Fast Kveik Bière de Mars Braggot

"Create a detailed recipe for a modern American Bière de Mars inspired beer with a grainy, rustic, and subtly tart profile. Include a malt bill with Pilsner malt, Munich malt, Caravienne malt, Wheat malt, British crystal malt (45°L), and a small amount of black patent malt for color and depth. Use Columbus hops with a single addition 20 minutes before the end of the boil to achieve about 26 IBUs with earthy, citrus, and spicy notes. Use Wyeast 1007 German Ale yeast for primary fermentation. Add 2 to 3 ounces of wheat malt directly into the fermentor after fermentation begins to introduce Lactobacillus and other natural microbiota for subtle lemony tartness and earthy funk. Start fermentation at 60°F, then gradually increase to 66–67°F over a few days. Allow fermentation and conditioning for a few weeks to develop complexity. Provide detailed steps and ingredient quantities in imperial units."
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