| American Style Lager | Beer recipe |
Description
A beer with a blond and golden color and beautiful off-white foam. On the palate, it reveals flavors of malt, flowers, herbs and hops. It is a light and refreshing beer. Leaves a dry finish.
Service:
Glass: Pilsner Glass Temperature: 2-4°C
BREWER`S TIPS
Before cool down to 8°C and stop fermentation, make sure diacetyl and acetaldehyde have been reduced to avoid off-flavors and a long maturation period.
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
HOPS
YEAST
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 52°C. Rest for 5min at 52°C
Rise to 63°C at 1°C/min. Rest for 40min at 63°C Rise to 72°C at 1°C/min. Rest for 15min 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 Perle. Hop Addition 2: After 50min add Saaz. Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cooldown the wort to 10°C and pitch the yeast. Ferment at 10°C for 2 days then rise to 14°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 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2. |