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I am trying to recreate an oddity from Northern Europe, that was usually made and consumed over the winter period.

It is a very dark beer (despite the name), that is almost not fermentated (ABV should be around 2%), and in the past was mostly consumed by children and breastfeeding mothers
It has similar roots as Malta, beverage made of unfermented wort, but is actually fermented a bit.

It is almost cloyingly sweet, with dextrins playing a large part. Bitterness is very mild (I think around 20 ibus), and it usually has a licorice-y aftertaste.

The interesting part is the fermentation process, but the wort is traditionally cooled down to 0°C before ale yeast is pitched, resulting in very little fermentation and sweet beer.

So far I have come up with this recipe for 3 gal:
2lb munich
2lb carafoam
1lb crystal 120
0.1 lb black patent

tettnanger at 60 to 20 ibus
1 oz of licorice root at flameout

Cooled down to as cool as I can with my chiller, before I stick it in the fridge overnight. Will pitch S-04 in the morning, and let ferment for 5 days before I keg and serve.

Looks very interesting.

I found a couple of links:

http://www.brewuk.co.uk/forums/viewtopic.php?f=8&t=5583" onclick="window.open(this.href);return false;

http://www.germanbeerinstitute.com/Malzbier.html" onclick="window.open(this.href);return false;