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Beer recipe - 4 Cereals Beer
| ABV 8.5% | Colour 12 EBC | Bitterness 25 IBU |
Description
A soft bitter beer with a short and pleasant post bitterness. An acid note makes the beer thirst-quenching and reveals a warm aftertaste. This beer imparts a malty aroma as well as aromas of cereal, baked bread, and biscuit. The flavor is fruity, floral, and even slightly herbal.
A soft bitter beer with a short and pleasant post bitterness. An acid note makes the beer thirst-quenching and reveals a warm aftertaste. This beer imparts a malty aroma as well as aromas of cereal, baked bread, and biscuit. The flavor is fruity, floral, and even slightly herbal.
Service:
Glass: Goblet glass
Temperature: 4 - 8°C
Glass: Goblet glass
Temperature: 4 - 8°C
BREWER`S TIPS
Play with the percentages of the different malts in the grain bill to influence the taste of the finished beer.
Play with the percentages of the different malts in the grain bill to influence the taste of the finished beer.
INGREDIENTS /100 litres
MALT
| Château Pilsen 2RS | 60% / 17 kg |
| Château Wheat Blanc® | 10% / 2.8 kg |
| Château Spelt Malt | 20% / 5.7 kg |
| Château Oat Malt | 10% / 2.8 kg |
HOPS
| Perle (8.0% aa) | 16.3 IBU / 70 g |
| Cascade (6.0% aa) | 3.8 IBU / 100 g |
| Aramis (7.0% aa) | 2.5 IBU / 60 g |
| Saaz (3.5% aa) | 2.5 IBU / 120 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 | 2.7 L/kg |
Mash-in at 63°C
Rest for 45min 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
Rest for 45min 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 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 65min add Cascade, Saaz and Aramis.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 65min add Cascade, Saaz and Aramis.
Whirlpool to remove the trub
| Total evap | 7.5% | Batch size | 100L | OG | 17.0oP | Efficiency | 80% |
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 25°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 12°C and rest for 2 days. Drop the temperature to 2°C and rest for 7 days.
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 25°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 12°C and rest for 2 days. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 88% | FG | 2.0oP |
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.
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
