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CASCADE (FR) Hauts-de-France Pellets T90 (5kg)
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CHINOOK (FR) Hauts-de-France Pellets T90 (5KG)
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CALLISTA BIO (DE) Pellets T90 (5KG)
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BREWERS GOLD (FR) Hauts-de-France Pellets T90 (5 KG)
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CHALLENGER (FR) Hauts-de-France Pellets T90 (5KG)
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Beer recipe - Clone: Oud Bruin (Old Brown)
Original gravity:
16 o PL
Alcohol:
5.5 %
Colour:
40 EBC
Description
A malty brown beer with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity.
A malty brown beer with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity.
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
| Château Pilsen 2RS | 13 kg / hl |
| Château Cara Gold® | 3 kg / hl |
| Château Special Belgium® | 1 kg / hl |
| Château Munich Light® | 1 kg / hl |
HOPS
| Magnuum | 50 g / hl |
| Centennial | 50 g / hl |
YEAST
| SafAle BE-256 (Abbey) | 60 g |
Mashing temperature
Step 1: Mashing
Mash at 63°C for 40 minutes
Increase the temperature to 72°C and rest during 15 min.
Increase the temperature to 78°C and rest during 2 min.
Mash at 63°C for 40 minutes
Increase the temperature to 72°C and rest during 15 min.
Increase the temperature to 78°C and rest during 2 min.
Step 2: Boiling
Duration 1 hour and 30 minutes
- In 10 minutes add hop Magnum
- In 85 minutes add hop Centennial
The wort must have a density of 16°Plato
Duration 1 hour and 30 minutes
- In 10 minutes add hop Magnum
- In 85 minutes add hop Centennial
The wort must have a density of 16°Plato
Step 3: Cooling
down to 20°C
down to 20°C
Step 4: Fermentation
at 21°C
at 21°C
Step 5: Lagering
in wooden barrels: at 10°C, for 3 weeks
Dit recept is ontwikkeld door Castle Malting ®. Let op: dit recept is slechts een richtlijn. Mogelijk moeten er enige wijzigingen worden aangebracht om te voldoen aan de verschillende technologieën, efficiënties en ingrediënten, zoals droog graanextract en hop-alfazuurpercentage.
Voor meerdere inlichtingen kan U ons contacteren op onderstaand adres: info@castlemalting.com
Voor meerdere inlichtingen kan U ons contacteren op onderstaand adres: info@castlemalting.com
