Collaboration Brew with Weyermann® Malts

BSG’s Brewing Ingredient Specialist Deborah Wood returned to Microbrasserie Dieu du Ciel! for another collaboration brew day.

The team of (l-r) Jean François Gravel, Deborah Wood, Horst Dornbusch, and David Meunier joined forces to brew an experimental dark lager. The grist consistent of Weyermann® Beech Smoked Barley Malt, Oak Smoked Wheat Malt, Munich Type 2, and Carafa Spezial 3 and achieved an OG of 20.1°. More details on this recipe will be featured in a book on brewing dark lagers authored by Dornbusch and Thomas Krause-Weyermann, to be released in August 2018.

 

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