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Spicy Blond Beer Beer recipe
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Original gravity: 18-20 o PL
Alcohol: 8-9 %
Colour: 14- 16 EBC
Bitterness: 25 IBU
Description
A moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Pours an amber-golden color. Head of a white color. Great retention and great lacing. Smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level.



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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 25 kg / hl
Château Biscuit 5 kg / hl
HOPS

Goldings 100 g / hl
Palisade 50 g / hl
YEAST

Safbrew T-58 50-80 g / hl
Safbrew F-2 (Second fermentation) 2.5-5 g / hl
SPICES

Cinnamon 26.2 g / hl
Clove 1.05 g / hl
Mashing temperature
Step1: Mashing
-Mash in 70 liters of water 60oC then gradually raise the temperature to 63oC
-Keep at 63oC for 50 minutes
-Raise the temperature to 73oC and keep at 10 minutes
-Raise the temperature to 78oC and keep during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78 oC
Step 3: Boiling
Duration: 1hour 30 minutes; the volume of wort declines by 8-10%
-After 15 minutes add halt of the hops
-10 minutes before the end of the boiling, add the rest of the hops, sugar, if necessary, and the spices.
-Remove the trub
Step 4: Cooling at 22-24 oC
Step 5: Fermentation 24-25 oC during 7 days
Step 6: Rest minimum 2 weeks at 0 - 4 °C



This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
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