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Beer recipe - American Style Lager
| ABV 5% | Color 7 EBC | Bitterness 20 IBU |
Description
A beer with a blond and golden color and beautiful off-white foam. On the palate, it reveals flavors of malt, flowers, herbs and hops. It is a light and refreshing beer. Leaves a dry finish.
A beer with a blond and golden color and beautiful off-white foam. On the palate, it reveals flavors of malt, flowers, herbs and hops. It is a light and refreshing beer. Leaves a dry finish.
Service:
Glass: Pilsner Glass
Temperature: 2-4°C
Glass: Pilsner Glass
Temperature: 2-4°C
BREWER`S TIPS
Before cool down to 8°C and stop fermentation, make sure diacetyl and acetaldehyde have been reduced to avoid off-flavors and a long maturation period.
Before cool down to 8°C and stop fermentation, make sure diacetyl and acetaldehyde have been reduced to avoid off-flavors and a long maturation period.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 75% / 13.3 kg |
| Château Maize Flakes | 20% / 3.5 kg |
| Château Cara Clair® | 5% / 0.9 kg |
HOPS
| Perle (8.0% aa) | 17 IBU / 80 g |
| Saaz (3.5% aa) | 3 IBU / 140 g |
YEAST
| SafLager W-34/70 | 90 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 | 3.0 L/kg |
Mash-in at 52°C. Rest for 5min at 52°C
Rise to 63°C at 1°C/min. Rest for 40min at 63°C
Rise to 72°C at 1°C/min. Rest for 15min 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
Rise to 63°C at 1°C/min. Rest for 40min at 63°C
Rise to 72°C at 1°C/min. Rest for 15min 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 Perle.
Hop Addition 2: After 50min add Saaz.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Perle.
Hop Addition 2: After 50min add Saaz.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 11.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cooldown the wort to 10°C and pitch the yeast.
Ferment at 10°C for 2 days then rise to 14°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.
Cooldown the wort to 10°C and pitch the yeast.
Ferment at 10°C for 2 days then rise to 14°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 | 81% | 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.
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.
