The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This traditional Dutch beer style was one of the many pleasant finds during my search for lost beer recipes. Its malty profile and unusual blend of spices make for a unique beer. Originally, it was made from 100 percent diastatic brown malt. To be on the safe side, I used a 50/50 blend of Munich malt and Pilsner malt here. If your Munich malt is light enough, and has enough diastatic power, you could try a 100 percent Munich malt grist.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This traditional Dutch beer style was one of the many pleasant finds during my search for lost beer recipes. Its malty profile and unusual blend of spices make for a unique beer. Originally, it was made from 100 percent diastatic brown malt. To be on the safe side, I used a 50/50 blend of Munich malt and Pilsner malt here. If your Munich malt is light enough, and has enough diastatic power, you could try a 100 percent Munich malt grist.
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