Recipe - German Marble Kuchen

7 pound Light unhopped syrup
2 pound Carapils malt
2 pound Light crystal malt
1 pound Extra rich crystal malt
One half ounce Hallertauer (5.0% alpha)
1 ounce Willamette (4.5 alpha)
1 teaspoon Salt
1 teaspoon Citric acid
1 teaspoon Yeast nutrient
1 tablespoon Irish moss
Edme ale yeast

Mash carapils and crystal malt for 2 hours in 140 degree water. Sparge to
make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding
Irish moss in last 30 minutes. Decant to primary, adding enough water to
make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with
Willamette hops. A year or so ago I went to a party where the host had
about 20 different types of good beer. One was a German malz bier that was
delicious! It has a wonderful sweet, malty, fullbodied flavor. Working on
the assumption that its body is achieved with dextrin and crystal malt, I
cooked up this recipe. The intent is to have all or most of the dextrin
and caramelized maltose remain after fermentation for the malz taste
and body.

Recipe By : Doug Roberts

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip