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Beer recipe - Belgian Wheat Stout
Stout_Belge.jpg
ABV 6.5%Color 100 EBCBitterness 30 IBU
Description
This Belgian Wheat Stout has big roasted flavors reminiscent of coffee layered on top of the slightly tart dark fruits. It is a balanced quality beer with a soft feel in the mouth.
Service:
Glass: English Pint Glass
Temperature: 4-8°C
BREWER`S TIP
Keep the carbonation levels medium to low to better experience those chocolate and roasted notes.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 69% / 15.5 kg
Château Wheat Blanc 10% / 2.3 kg
Château Chocolat 10% / 2.3 kg
Château Wheat Black 5% / 1 kg
Château Cara Gold® 5% / 1 kg
Château Black 3% / 0.6 kg
HOPS
Saaz (3.5% aa) 2.0 IBU / 100 g
Tettnang (5.0% aa) 28.0 IBU / 200 g
YEAST
SafAle S-33 80 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 64°C
Rest for 50min at 64°C
Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Tettnang.
Hop Addition 2: After 65min add Saaz.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG14.5oPEfficiency85%
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation80%FG2.85oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.


Αυτή η συνταγή προσφέρεται από την Castle Malting®. Δεν μπορούμε να εγγυηθούμε το επιτυχές αποτέλεσμα τής εφαρμογής της. Ίσως να χρειαστούν κάποιες τροποποιήσεις που θα έχουν σχέση με τις τυχόν ιδιαιτερότητες τών υλικών πού θα χρησιμοποιηθούν και τις συγκεκριμένες συνθήκες, όσον αφορά σε εξοπλισμό-τεχνολογία, τού ζυθοποιείου που θα την εφαρμόσει.

Για περισσότερες διευκρινήσεις και βοήθεια απευθυνθείτε σε μας: info@castlemalting.com
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