Castle Malting: Beer recipe Belgian Blond Beer
Belgian Blond Beer Beer recipe
BelgianBlondBeer256x256.png
ABV 6.5% Color 13 EBC Bitterness 25 IBU
Description
Dense beer with a rich taste, long aftertaste, and, as a rule, low carbonation. Unlike the majority of other beers, Belgian Blond Beer is served cooled to just 6-10°C.
Service:
Glass: Tulip Glass
Temperature: 6-10°C
BREWER`S TIPS
The success of this recipe relies on the good control of the fermentation and maturation temperatures.


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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
RECIPE FOR 100L
MALT

Château Pilsen 2RS 80% / 18.7 kg
Château Cara Blond® 20% / 4.7 kg
HOPS

Magnum (12.0% aa) 22.5 IBU / 70 g
Hallertau Tradition (5.5% aa) 2.5 IBU / 90 g
YEAST

SafAle T-58 80 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add Hallertau Tradition.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 15.0oP Efficiency 85%
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 10 days.
Attenuation 77% FG 3.40oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
La Malterie du Château SA (Castle Malting); Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium
Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium;
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