Munich Malt Monster

Lurking in the darkest corners of the Munich Oktoberfest celebration is the Malt Monster. It waits for an unsuspecting reveler to leave their mug unattended and then pounces, quaffing down his favorite sudsy beverage: a mug of dark, malty lusciousness, balanced with a big bite of bright floral hops. He then recedes back into the shadows purring with contentment until the next chance to pounce.

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Munich Malt Monster
Munich Malt Monster

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$49.95

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    Recipes with total brewing times of over 4 months, like this recipe, will enable 50% savings on an Oxygen Barrier Bottling System. Put both a recipe of your choice plus our Oxygen Barrier Bottling System in your cart and the savings will automatically be deducted. Offer not valid with other promotions.


    Click here for printable instructions.

    PROFILE:

    This German-style Doppelbock is huge! Strong, malty flavors of baked bread and toffee are supported by the spicy, floral, and slightly fruity profiles of Sterling and Palisade hops. Aromatic notes of apricot and caramel emanating from the rich creamy head will keep you coming back sip after sip.

    FOR FANS OF:

    Tröegs Troegenator Double Bock - Tröegs Brewing Company
    Liberator Doppelbock - Thomas Hooker Brewing

    RECIPE INCLUDES:

    • 2 Cans Oktoberfest Lager Brewing Extract
    • 2 Packets Dry Ale Yeast (under lid of Brewing Extract)
    • 1 Packet Safale S-04 Dry Ale Yeast
    • 2 BrewMax LME Softpack - Pale
    • 1 Packet Sterling Pellet Hops
    • 1 Packet Palisade Pellet Hops
    • 1 Muslin Hop Sack
    • 1 Packet No-Rinse Cleanser

    WARNING: Due to the large amount of malt, your keg may overflow or explode! Maintaining proper fermentation temperatures toward the lower end of the yeast's range is key to preventing this problem. (See brewing instructions for details).

    Additional Information


    • OG: 1.084(approx.) -- FG: 1.018 (approx.)
    • Flavor: Balanced
    • ABV (alc/vol): 8.9%
    • SRM (Color): 28
    • IBU (Bitterness): 42
    • BJCP Style: 9. Strong European Beer - 9A. Doppelbock

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 6 - 12 Months = 8 - 14 Months

    Click here for printable instructions.

    Munich Malt Monster Instructions

    RECIPE INCLUDES:

    • 2 Cans Oktoberfest Lager Brewing Extract
    • 2 Packets Dry Ale Yeast (under lid of Brewing Extract)
    • 1 Packet Safale S-04 Dry Ale Yeast
    • 2 BrewMax LME Softpack - Pale
    • 1 Packet Sterling Pellet Hops
    • 1 Packet Palisade Pellet Hops
    • 1 Muslin Hop Sack
    • 1 Packet No-Rinse Cleanser

    WARNING: Due to the large amount of malt, your keg may overflow or explode! Maintaining proper fermentation temperatures toward the lower end of the yeast's range is key to preventing this problem. (See brewing instructions for details).

    Additional Information


    • OG: 1.084(approx.) -- FG: 1.018 (approx.)
    • Flavor: Balanced
    • ABV (alc/vol): 8.9%
    • SRM (Color): 28
    • IBU (Bitterness): 42
    • BJCP Style: 9. Strong European Beer - 9A. Doppelbock

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 6 - 12 Months = 8 - 14 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visitng our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packets (not needed for this recipe) from under the lids of Brewing Extract, then place the unopened cans and LME softpacks in hot tap water.
    2. Place the contents of both pellet hops packets into the hop sack tying it closed, then trim away excess material.
    3. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, add in hop sack, then remove from heat.
    4. Open the cans of Brewing Extract and the pouches of LME, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    5. Fill keg with cold tap water to the #1 mark on the back.
    6. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk. 
    7. Sprinkle ONLY the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir.
    8. Put your keg in a location with a consistent temperature between 59° and 68° F (15°-20° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    9. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visitng our help desk.)

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