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Beer recipe - Belgian-style IPA
| Alcohol 6.5% | Color 19 EBC | Bitterness 40 IBU |
Description:
The perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
The perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
Service:
Glass: Pint Glass
Temperature: 4-8 °C
Glass: Pint Glass
Temperature: 4-8 °C
BREWER`S TIP
Use only fresh hop pellets that were kept in good storage conditions.
Use only fresh hop pellets that were kept in good storage conditions.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 61% / 13.8 kg |
| Château Munich Light® | 31% / 6.9 kg |
| Château Abbey® | 8% / 1.8 kg |
HOPS
| Fuggles (4.5% aa) | 28.8 IBU / 250 g |
| East Kent Goldings (5.0% aa) | 6.0 IBU / 200 g |
| Willamette (5.0% aa) | 5.2 IBU / 200 g |
YEAST
| SafAle S-04 | 80 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 50min 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 50min 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 50min add Fuggles.
Hop Addition 2: After 10min add EKG.
Hop Addition 3: After 5min add Willamette.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 50min add Fuggles.
Hop Addition 2: After 10min add EKG.
Hop Addition 3: After 5min add Willamette.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14.6oP | Efficiency | 85% |
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 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 7 days.
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°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 7 days.
| Attenuation | 80% | FG | 2.95oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 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 2.7 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
