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Beer recipe - Light Beer "Forbidden Fruit"
| ABV 6.5% | Color 40 EBC | Bitterness 25 IBU |
Description
A rich, very aromatic Belgian-style beer with an irresistible taste. An excellent balance of malt and yeast flavors accompanied by a spicy, herbal aroma from hops.
A rich, very aromatic Belgian-style beer with an irresistible taste. An excellent balance of malt and yeast flavors accompanied by a spicy, herbal aroma from hops.
Service:
Temperature: 4-8°C
Temperature: 4-8°C
BREWER`S TIP
The success of this beer relies on the right control of fermentation temperatures. Also, you can play with it to change the aromas produces by this yeast strain.
The success of this beer relies on the right control of fermentation temperatures. Also, you can play with it to change the aromas produces by this yeast strain.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 60% / 13.3 kg |
| Château Melano | 25% / 5.5 kg |
| Château Munich | 10% / 2.2 kg |
| Château Cara Gold® | 5% / 1.1 kg |
HOPS
| Magnum (12.0% aa) | 23.5 IBU / 80 g |
| Hersbrucker (Hallertauer) | 1.5 IBU / 80 g |
YEAST
| SafAle BE-256 | 65 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 0.5°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 0.5°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 Magnum.
Hop Addition 2: After 55min add H Hersbrucker.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add H Hersbrucker.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°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 | 83% | 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.
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
