English French Dutch Spanish German Russian Italian Portuguese Portuguese Danish Greek Ukrainean Chinese Polish Korean
Logo Slogan_Danish

Belgian Amber Beer Beer recipe
BelgianAmberBeer256x256.png
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.
GoldCapWithSlogan1.gif
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



Denne opskrift er tilvejebragt af Castle Malting ®. Vi kan ikke garantere for resultatet. Det kan være nødvendigt med enkelte modifikationer af hensyn til ingredinsernes beskaffenhed og de specifikke betingelser og forhold på de enkelte bryggerier. For yderligere oplysning og serivce venligst kontakt: info@castlemalting.com
Loading