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Beer recipe - Triple Blond
| ABV 9% | Color 15 EBC | Bitterness 32 IBU |
Description
Strong blond beer, slightly gold. It imparts a malty aroma, a creamy mouthfeel, and a delicately sweet taste with a soft and moderate bitterness. Very balanced and complex. Reveals orangey, red fruity, malty, and floral flavors with a long, dry, and pleasantly bitter aftertaste.
Strong blond beer, slightly gold. It imparts a malty aroma, a creamy mouthfeel, and a delicately sweet taste with a soft and moderate bitterness. Very balanced and complex. Reveals orangey, red fruity, malty, and floral flavors with a long, dry, and pleasantly bitter aftertaste.
Service:
Temperature: 4 - 8°C
Temperature: 4 - 8°C
BREWER`S TIPS
Referment this beer in the bottle using SafAle F-2 to carbonate the beer and make it more complex.
Referment this beer in the bottle using SafAle F-2 to carbonate the beer and make it more complex.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 80% / 24.0 kg |
| Château Cara Blond® | 10% / 3.0 kg |
| Château Cara Clair® | 5% / 1.5 kg |
| Château Wheat Blanc | 5% / 1.5 kg |
HOPS
| Polaris (20.0% aa) | 20.8 IBU / 35 g |
| Perle (8.0% aa) | 3.2 IBU / 80 g |
| Cascade (6.0% aa) | 3.2 IBU / 100 g |
| Mosaic (12.0% aa) | 4.8 IBU / 80 g |
YEAST
| SafAle BE-256 | 70 g |
SUGAR
| Candy Sugar White | 0.5 kg |
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 62°C
Rest for 45min at 62°C
Rise to 72°C at 0.5°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
Rest for 45min at 62°C
Rise to 72°C at 0.5°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 75min.
Hop addition 1: After 15min add Polaris.
Hop Addition 2: After 70min add Perle, Cascade, Mosaic and Candy Sugar.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add Polaris.
Hop Addition 2: After 70min add Perle, Cascade, Mosaic and Candy Sugar.
Whirlpool to remove the trub
| Total evap | 7.5% | Batch size | 100L | OG | 18.5oP | 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 25°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.
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 25°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 | 88% | FG | 2.2oP |
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.
Αυτή η συνταγή προσφέρεται από την Castle Malting®. Δεν μπορούμε να εγγυηθούμε το επιτυχές αποτέλεσμα τής εφαρμογής της. Ίσως να χρειαστούν κάποιες τροποποιήσεις που θα έχουν σχέση με τις τυχόν ιδιαιτερότητες τών υλικών πού θα χρησιμοποιηθούν και τις συγκεκριμένες συνθήκες, όσον αφορά σε εξοπλισμό-τεχνολογία, τού ζυθοποιείου που θα την εφαρμόσει.
Για περισσότερες διευκρινήσεις και βοήθεια απευθυνθείτε σε μας: info@castlemalting.com
Για περισσότερες διευκρινήσεις και βοήθεια απευθυνθείτε σε μας: info@castlemalting.com
