Your cart
Your cart is empty
Join us
이벤트
소개 책자
우리몰트
New Hops
우리 효모
우리 향신료
Beer recipe - Blond Summer Beer
| ABV 6.0% | Color 8 EBC | Bitterness 25 IBU |
Description
Thirst-quenching sweet beer. Little bitter with orange, passion fruit, and banana aromas.
Thirst-quenching sweet beer. Little bitter with orange, passion fruit, and banana aromas.
Service:
Glass: Tulip Glass
Temperature: 4-8°C
Glass: Tulip Glass
Temperature: 4-8°C
BREWER`S TIPS
Referment this beer in the bottle using SafAle F-2 to carbonate and make it more complex.
Referment this beer in the bottle using SafAle F-2 to carbonate and make it more complex.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 89% / 17.4 kg |
| Château Wheat Blanc® | 6% / 1.1 kg |
| Château Cara Clair® | 6% / 1.1 kg |
HOPS
| First Gold (8.0% aa) | 17.5 IBU / 80 g |
| Cascade (6.0% aa) | 2.5 IBU / 80 g |
| Motueka (7.5% aa) | 2.5 IBU / 60 g |
| Sorachi Ace (13.0% aa) | 2.5 IBU / 40 g |
YEAST
| SafAle BE-134 | 60 g |
SPICES
| Bitter orange peels | 40 g |
| Cumin | 10 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 | 2.7 L/kg |
Mash-in at 63°C
Rest for 45min 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
Rest for 45min 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 First Gold.
Hop addition 2: After 55min add Cascade, Motueka, and Sorachi Ace.
Spices addition: At the end of the boil add Bitter Orange Peels and Cumin.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add First Gold.
Hop addition 2: After 55min add Cascade, Motueka, and Sorachi Ace.
Spices addition: At the end of the boil add Bitter Orange Peels and Cumin.
Whirlpool to remove the trub
| Total evap 6.0% | Batch size 100L | OG 13oP | Efficiency 85% |
Step 3: Fermentation and Maturation
Cool down 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 (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 | 86% | FG | 1.80oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 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 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
이 레시피는 캐슬 몰팅®이 제공 합니다. 이 레시피는 여러분의 맥주를 추가하는데 필요한 안내서 입니다. 양조 장비와 물 등에 따라서 양조장에 필요한 특별한 변경이 필요 합니다. 더 많은 정보 와 서비스는 저희의 info@castlemalting.com 에 문의 하시기 바랍니다. 우리에게 여러분의 레시피를 보내 주시면 우리는 웹사이트에 해당 레시피에 대한 자료를 올릴 것입니다.
