Ingredients with Measurements:
- 6 lbs Munich malt
- 1 lb Vienna malt
- 1 lb Pilsner malt
- 1 lb CaraMunich malt
- 1 oz Hallertauer hops (60 min)
- 1 oz Tettnanger hops (30 min)
- 1 oz Saaz hops (10 min)
- 1 packet of German lager yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Heat 5 gallons of water to 170°F in the mash tun.
2. Add the Munich, Vienna, Pilsner, and CaraMunich malts to the mash tun and stir until well mixed.
3. Allow the mash to rest for 60 minutes at 152°F.
4. Sparge the mash with hot water until you collect 6 gallons of wort in the boil kettle.
5. Bring the wort to a boil and add the Hallertauer hops.
6. Boil for 30 minutes and then add the Tettnanger hops.
7. Boil for another 20 minutes and then add the Saaz hops.
8. Boil for a final 10 minutes and then turn off the heat.
9. Cool the wort to 50°F and transfer it to the fermentation vessel.
10. Pitch the German lager yeast and attach the airlock.
11. Ferment at 50°F for 2 weeks.
12. After fermentation is complete, bottle the beer and let it condition for 2 weeks.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 50°F
Serving size:
- Makes 5 gallons of beer
Nutritional information:
- Calories: 150 per 12 oz serving
- Carbohydrates: 12 g per 12 oz serving
- Protein: 2 g per 12 oz serving
- Fat: 0 g per 12 oz serving
Substitutions for ingredients:
- Munich malt can be substituted with Vienna malt
- Vienna malt can be substituted with Pilsner malt
- Hallertauer hops can be substituted with Tettnanger hops
- Tettnanger hops can be substituted with Saaz hops
- German lager yeast can be substituted with American lager yeast
Variations:
- Add 1 lb of honey to the boil for a honey Münchner Export
- Add 1 lb of raspberries to the secondary fermentation for a raspberry Münchner Export
Tips and tricks:
- Use a yeast starter to ensure a healthy fermentation
- Keep the fermentation vessel in a cool, dark place to prevent off-flavors
- Use a hydrometer to measure the specific gravity of the wort before and after fermentation to determine alcohol content
Storage instructions:
- Store in a cool, dark place for up to 6 months
Reheating instructions:
- Serve cold
Presentation ideas:
- Serve in a traditional German beer stein
Garnishes:
- None
Pairings:
- German sausages
- Pretzels
- Sauerkraut
Suggested side dishes:
- German potato salad
- Spaetzle
- Red cabbage
Troubleshooting advice:
- If the beer is too sweet, let it ferment for longer
- If the beer is too bitter, reduce the amount of hops used
Food safety advice:
- Sanitize all equipment before use to prevent contamination
Food history:
- Münchner Export is a traditional German beer style that originated in Munich in the 19th century. It is a full-bodied, malty beer with a moderate hop bitterness.
Flavor profiles:
- Münchner Export is a malty beer with a moderate hop bitterness and a clean, crisp finish.
Serving suggestions:
- Serve cold in a traditional German beer stein with German sausages and pretzels.
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Region: German