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Beer recipe - SMOKED WHEAT ALE
| ABV 4.5% | Color 80 EBC | Bitterness* 40 IBU |
Description
A high fermentation scotch-type beer with a dry finish, roasted malt flavor, and strong smoky notes. Cookie aromas blend with a spicy bitterness from benchmark quality hops.
A high fermentation scotch-type beer with a dry finish, roasted malt flavor, and strong smoky notes. Cookie aromas blend with a spicy bitterness from benchmark quality hops.
*The bitterness depends on the alpha acid content of hops, boiling conditions, and other parameters.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 53% / 11.55 kg |
| Château Wheat Blanc | 13% / 2.8 kg |
| Château Biscuit | 28% / 6.15 kg |
| Château Black | 3% / 0.65 kg |
| Château Wheat Smoked | 3% / 0.65 kg |
HOPS
| First Gold (8.0% AA) | 74 g |
| Willamette (5.0% AA) | 50 g |
| Hallertauer Mittelfrüh (3.5% AA) | 24 g |
YEAST
| SafAle S-04 | 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 | 2.8 L/kg |
Mash-in at 66°C.
Rest for 75min at 66°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 75min at 66°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 60 min.
Hop addition 1: directly before boiling, add all the hops to the wort.
Whirlpool to remove the trub.
Boil for 60 min.
Hop addition 1: directly before boiling, add all the hops to the wort.
Whirlpool to remove the trub.
| Total evap | 5.0% | Batch size | 100L | OG | 12.0oP | Efficiency | 80% |
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 24°C. Once the fermentation is done (RE reached and off-flavors removed - about 7 days), drop the temperature to 8°C and rest for 1 day. Harvest the yeast.
Drop the temperature to 2°C and rest for 10 days.
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 24°C. Once the fermentation is done (RE reached and off-flavors removed - about 7 days), drop the temperature to 8°C and rest for 1 day. Harvest the yeast.
Drop the temperature to 2°C and rest for 10 days.
| Attenuation | 73.3% | FG | 3.2oP |
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
