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Beer recipe - Aramis Beer
| ABV 6.5% | Color 20 EBC | Bitterness 30 IBU |
Description
Due to the combination of Château Munich Light and Château Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. The hop Aramis offers this beer a very fine aroma with subtle spicy notes.
Due to the combination of Château Munich Light and Château Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. The hop Aramis offers this beer a very fine aroma with subtle spicy notes.
Service:
Glass: American Shaker Pint Glass
Temperature: 4 - 8°C
Glass: American Shaker Pint Glass
Temperature: 4 - 8°C
BREWER`S TIPS
Use fresh hops for better results in the aroma.
Use fresh hops for better results in the aroma.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 65% / 14 kg |
| Château Munich Light® | 20% / 4.3 kg |
| Château Abbey® | 10% / 2.2 kg |
| Château Wheat Blanc | 5% / 1.1 kg |
HOPS
| Aramis (7.0% aa) | 300 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 60min.
Hop addition 1: After 10min add 130g of Aramis (24 IBU).
Hop Addition 2: After 55min add 170g of Aramis (6 IBU).
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add 130g of Aramis (24 IBU).
Hop Addition 2: After 55min add 170g of Aramis (6 IBU).
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14.0oP | 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 18°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 | 84% | FG | 2.20oP |
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.
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.
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
