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Beer recipe - Strong Belgian Blond Beer
| ABV 9.0% | Color 22 EBC | Bitterness 28 IBU |
Description
A strong, slow-drinking beer with a nice character, exquisite aroma, and a sublime taste.
A strong, slow-drinking beer with a nice character, exquisite aroma, and a sublime taste.
Service:
Glass: Goblet
Temperature: 4-8°C
Glass: Goblet
Temperature: 4-8°C
BREWER`S TIP
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 58% / 18 kg |
| Château Pale Ale | 30% / 9.3 kg |
| Château Melano Light | 10% / 3.1 kg |
| Château Cara Clair | 2% / 0.6 kg |
HOPS
| Magnum (12.0% aa) | 25.8 IBU / 80 g |
| Hallertauer Hersbrucker (3.5% aa) | 2.2 IBU / 100 g |
YEAST
| SafAle T-58 | 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 | 2.5 L/kg |
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 67°C at 1°C/min. Rest for 15min at 67°C
Rise to 72°C at 1°C/min
Rest for 10min 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 60min at 63°C
Rise to 67°C at 1°C/min. Rest for 15min at 67°C
Rise to 72°C at 1°C/min
Rest for 10min 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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Hersbrucker.
Whirlpool to remove the trub
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Hersbrucker.
Whirlpool to remove the trub
| Total evap | 9.0% | Batch size | 100L | OG | 18.5oP | Efficiency | 80% |
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 22°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 4°C and rest for 10 days.
| Attenuation | 84% | FG | 3.00oP |
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
