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Beer recipe - Blond Beer of Character - 2
| ABV 7% | Color 20 EBC | Bitterness 25 IBU |
Description
Strong, spicy blonde beer with firm maltiness and a warming finish.
Strong, spicy blonde beer with firm maltiness and a warming finish.
Service:
Glass: Tulip beer glass
Temperature: 4-8°C
Glass: Tulip beer glass
Temperature: 4-8°C
BREWER`S TIP
You can explore the yeast potential in this recipe. As, POF+, this yeast can produce clove-like aromas. So you can play with the Ester/4-VG ratio.
You can explore the yeast potential in this recipe. As, POF+, this yeast can produce clove-like aromas. So you can play with the Ester/4-VG ratio.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 78% / 18.4 kg |
| Château Munich | 20% / 4.7 kg |
| Château Cara Gold | 2% / 0.5 kg |
HOPS
| Perle (8.0% aa) | 23 IBU / 100 g |
| Palisade (7.5% aa) | 2 IBU / 50 g |
YEAST
| SafAle T-58 | 80 g |
SPICES
| Cinnamon | 10 g |
| Star anise | 3 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 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 20min at 68°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 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 20min at 68°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 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 70min add Palisade
Spices Addition: After 70min add Cinnamon and Star Anise.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 70min add Palisade
Spices Addition: After 70min add Cinnamon and Star Anise.
Whirlpool to remove the trub
| Total evap | 7.5% | Batch size | 100L | OG | 15.5oP | Efficiency | 85% |
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 2°C and rest for 10 days.
| Attenuation | 82% | FG | 2.80oP |
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.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
