Beer Forum

I went out on a limb and emailed the Brauhaus Lemke in Berlin regarding their Original recipe. I wasn't sure if I would get a response or not but Mr. Lemke was kind enough to respond.

I want to brew this sometime this summer. It was an outstanding beer. I'm assuming cara hell is Caramunich since all of the beers that were Munich style had the word "Hell" on it over there.



Hallo Mikel,

I´m glad You enjoid our beer.



Here comes Your information, no problem:

12,5 ° Plato

33 % Wiener Malt

57 % Münchner Malt

10 % cara hell

We use a bottom fermenting Pilsner Style yeast called RH

Go for 27 BE (European bitter units)

Infusion mashing starting at 62 °C (You got to try around a little here, cause I don´t know the exact times of the mashing steps that the guys use these days, that changes once in a while depending on the malt we are using)

Hope that´s sufficient.

Next time You come by here make sure You drop me a sample.

Regards

Oliver Lemke

Carahell and Caramunich aren't the same thing. Here's the descriptions from NB site

Weyermann CaraFoam. 1.8° L. Improves head retention and body. Recommended for pilsners and lagers.

Weyermann CaraHell. 11° L. Imparts a fuller, rounder flavor and deep color to pale ale, Oktoberfest, Maibock, and hefeweizen.

Weyermann Caramunich. Available in three different color ranges, 43°L, 46°L and 57°L. Recommended for Oktoberfest, bocks, porters, stout, red and brown ales. use 5-10% for dark beers, 1-5% in lighter styles.

Weyermann CaraRed. 20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.

Good to know. I need to get me some cara hell!

With this malt bill, would a single infusion work? I've never used these as base malts.

Ok... single infusion it is.