bradmcm said:Well, it's 11.2P, and about 25-30IBU (it's been a while since I had one).
Using Hallertau hops will be close enough.
I'd use 100% Pils malt but Becks probably cheat and use a
proportion of chit malt.
Use a lager yeast that ferments fairly dry like WY2042 or WY2247.
Borret said:11.2 deg plato is about an OG of 1045.
I would have thought a mash schedule to produce a moderately dry beer should also be incorporated.
Slugga,sluggerdog said:11.2 is what it says on the becks website along with the 5%
An exclusive strain of YEAST that has been nurtured and cultivated for generations by Brauerei Beck & Cos brewmasters
Pure Pilsner taste
Distinctive and fresh
Light in Colour
42 kcal/175 kJ per 100ml
5.0 % ABV
Standard drinks per 330ml is 1.3
Serve Extremely cold
It can have an almost soapy character. Not always pleasant and better used in small amounts.Weizguy said:I find that fresh Hallertau is quite powerful.[post="56461"][/post]
U can do a taste test on a (shudder) Hahn Premium. I think I got Hallertau poisoning one night when these were being promoted at the Grand Hotel, Glenelg.Jazman said:i have just got the nz hallertua so i have to wait a while so i can tell you the diff