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Belgian Amber Beer Beer recipe
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Original gravity: 14 - 16 o PL
Alcohol: 6 - 7%
Colour: 10 - 15 EBC
Bitterness: 18 - 22 IBU









Description
Due to the combination of Château Munich Light® and Château Abbey® malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer.
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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 15 kg / hl
Château Munich Light® 7.5 kg / hl
Château Abbey® or Château Cara Ruby® 2.5 kg / hl
HOPS

Saaz 75 g / hl
Hallertau Mittelfruh 25 g / hl
YEAST

Safbrew S - 33 50- 80 g / hl
Mashing temperature
Step1: Mashing
-Mash in at 65°C and rest for 60 minutes
-Rest at 72°C for 15 minutes
-Rest at 78°C for 2 minutes

Step 2: Boiling
Duration: 1h 30min; the volume of wort declines by 8 - 10%
-After 15 minutes add half of the hops, after 85 minutes add the rest of the hops and sugar, if necessary
*Spices option: Coriander (1 g/hl) and grains of paradise (1.5 g/hl) or liquorice (0.5 g/hl)
**Sugar option: White candy sugar (0.5 kg/hl)
Step 3: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering minimum 2 weeks at 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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