Castle Malting: Beer recipe Strong Belgian Blond Beer
Strong Belgian Blond Beer Beer recipe
StrongBlondBeer256x256.png
ABV 9.0% Color 22 EBC Bitterness 28 IBU
Description
A strong, slow-drinking beer with a nice character, exquisite aroma, and a sublime taste.
Service:
Glass: Goblet
Temperature: 4-8°C
BREWER`S TIP
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 58% // 18 kg
Château Pale Ale 30% // 9.3 kg
Château Melano Light 10% // 3.1 kg
Château Cara Clair 2% // 0.6 kg
HOPS

Magnum (12.0% aa) 25.8 IBU // 80 g
Hallertauer Hersbrucker (3.5% aa) 2.2 IBU // 100 g
YEAST

SafAle T-58 80 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.5 L/kg
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 67°C at 1°C/min. Rest for 15min at 67°C
Rise to 72°C at 1°C/min
Rest for 10min 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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Hersbrucker.
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 18.5oP Efficiency 80%
Step 3: Fermentation and Maturation Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 2 days then rise to 22°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 4°C and rest for 10 days.
Attenuation 84% FG 3.00oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.
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!
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Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB