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Beer recipe - Blond Rye Beer
| ABV 8.5% | Color 11 EBC | Bitterness 25 EBU |
Description
Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.
Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.
Service:
Glass: Tulip Glass
Temperature: 4-8 °C
Glass: Tulip Glass
Temperature: 4-8 °C
BREWER`S TIP
Rye brings a unique spicy and crisp flavor to the beer, you can play with the percentage of it in the grain bill. But do not add more than 30%.
Rye brings a unique spicy and crisp flavor to the beer, you can play with the percentage of it in the grain bill. But do not add more than 30%.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 70% / 18.8 kg |
| Château Wheat Blanc | 10% / 2.7 kg |
| Château Rye | 20% / 5.4 kg |
HOPS*
| Perle (8.0% aa) | 12.5 IBU / 50 g |
| Cascade (6.0% aa) | 8.8 IBU / 50 g |
| Amarillo (9.5% aa) | 2.5 IBU / 50 g |
| Saaz (3.5% aa) | 1.3 IBU / 50 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 | 2.5 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 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 3: After 70min add Amarillo.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 3: After 70min add Amarillo.
Whirlpool to remove the trub
| Total evap | 7.5% | Batch size | 100L | OG | 17.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down 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 2°C and rest for 10 days.
| Attenuation | 86% | FG | 2.45oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 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 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
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
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
