For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it!
I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!
Echtes FestbierBatch size: 5 gallons (18.9 liters) 5.25 gallons/19.9 liters before packaging)
Original Gravity: 1.058
Final Gravity: 1.012
- 11 lb (5 kg) Pilsner malt
- 4 oz (11 g) Acidulated malt
- 1 oz (28 g) Perle [8% AA] at 60 minutes
- 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes
- Beta amylase 149°F (65°C) 30 minutes
- Alpha amylase 162°F (72°C) 30 minutes
YEASTWyeast 2308 Munich Lager
Pro EM-1: Equal amount to the yeast.
BREWING NOTESPitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Pitch Pro EM-1 and ferment for 7-10 days. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.
You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.
Sign up for our newsletters and subscribe to our blog for up to date information about EM Technology.