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Beer recipe - Brown Smoked
| ABV 6.0% | Color 60 EBC | Bitterness 28 IBU |
Description
This beer is brown colored with malty, caramel hints, baked bread, and woody smoke notes.
This beer is brown colored with malty, caramel hints, baked bread, and woody smoke notes.
Service:
Glass: Goblet glass
Temperature: 4-8°C
Glass: Goblet glass
Temperature: 4-8°C
BREWER`S TIPS
Referment this beer in the bottle using SafAle BE-256 to carbonate and make it more complex.
Referment this beer in the bottle using SafAle BE-256 to carbonate and make it more complex.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 48% / 9.7 kg |
| Château Pale Ale® | 15% / 3 kg |
| Château Munich | 10% / 2 kg |
| Château Cara Gold® | 20% / 4.1 kg |
| Château Chocolat | 2% / 0.4 kg |
| Château Peated | 5% / 1 kg |
HOPS
| Magnum (12.0% aa) | 25.5 IBU / 80 g |
| Tettnang (5.0% aa) | 2.5 IBU / 80 g |
YEAST
| SafAle BE-256 | 70 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 62°C
Rest for 45min at 62°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
Rest for 45min at 62°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 Magnum.
Hop Addition 2: After 50min add Tettnang.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 50min add Tettnang.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 13.0oP | 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.
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 | 85% | FG | 2.00oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
这是由Castle Malting® 提供的配方。 成功的酿制并非百分百保证。 配方及处理方法或需要稍微的改动， 视乎个别材料的特性和个别酿酒厂的技术、 环境而定。
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
