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Beer recipe - Blond Beer
| ABV 6.5% | Color 26 EBC | Bitterness 25 IBU |
Description:
Incredible Belgian Blond Beer inspired on the iconic Leffe Blond. This beer has beautiful colors appealing to the eyes, a smooth and subtle malty taste, and a unique complex aroma provided by the balance of Belgian yeast aromas, herbal hops, and spices.
Incredible Belgian Blond Beer inspired on the iconic Leffe Blond. This beer has beautiful colors appealing to the eyes, a smooth and subtle malty taste, and a unique complex aroma provided by the balance of Belgian yeast aromas, herbal hops, and spices.
Service:
Glass: Beer Pint Chalice
Temperature: 4-7 °C
BREWER`S TIP
I suggest to referment this beer in the bottle using SafAle F-2 for carbonation. This may help you to extend the shelf life and avoid oxidation.
I suggest to referment this beer in the bottle using SafAle F-2 for carbonation. This may help you to extend the shelf life and avoid oxidation.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 80% / 17.6 kg |
| Château Melano | 15% / 3.3 kg |
| Château Biscuit | 5% / 1.1 kg |
HOPS
| Hallertau Tradition (5.5% aa) | 23.5 IBU / 200 g |
| Saaz (3.5% aa) | 1.5 IBU / 70 g |
YEAST
| SafAle T-58 | 65 g / hl |
SPICES
| Coriander | 100 gr |
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 63°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min 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 15min 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 60min.
Hop addition 1: After 10min add 150g of H Tradition.
Hop Addition 2: After 50min add 50g of H Tradition and 70g of Saaz.
Spices Addition: After 55min add 100g of Coriander.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add 150g of H Tradition.
Hop Addition 2: After 50min add 50g of H Tradition and 70g of Saaz.
Spices Addition: After 55min add 100g of Coriander.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 14.5oP | 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.
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 | 2.50oP |
Step 4: Cold Aging and Packaging
Cold age the beer at 0°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 0°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
