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Beer recipe - Wheat Beer (Hoegaarden-style)
| ABV 4.9% | Color 8 EBC | Bitterness 12 IBU |
Description
Wit Beer based on the iconic Belgian Hoegaarden. It is a white cloudy beer, traditionally considered to be a summer drink. It leaves you a playfully sour and prolonged aftertaste. This beer is a bit bitter, with a ripe taste, and served in a cool glass. Usually, it is consumed as an aperitif with a slice of orange on it.
Wit Beer based on the iconic Belgian Hoegaarden. It is a white cloudy beer, traditionally considered to be a summer drink. It leaves you a playfully sour and prolonged aftertaste. This beer is a bit bitter, with a ripe taste, and served in a cool glass. Usually, it is consumed as an aperitif with a slice of orange on it.
Service:
Temperature: 2-6°C
Temperature: 2-6°C
BREWER`S TIP
For better wort filtration, add 2-4% of rice hulls to the mash.
For better wort filtration, add 2-4% of rice hulls to the mash.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 70% / 12 kg |
| Château Wheat Blanc | 30% / 5.1 kg |
HOPS
| Magnum (12.0% aa) | 9.7 IBU / 30 g |
| Hallertauer Mittelfruh (4.5% aa) | 0.8 IBU / 30 g |
| Amarillo (9.5% aa) | 1.4 IBU / 30 g |
YEAST
| SafAle WB-06 | 60 g |
SPICES
| Bitter orange peel | 100 g |
| Cumin | 10 g |
| Coriander | 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 | 3.0 L/kg |
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Mittelfruh.
Hop Addition 3: After 85min add Amarillo.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Mittelfruh.
Hop Addition 3: After 85min add Amarillo.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
| Total evap | 9.0% | Batch size | 100L | OG | 11.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°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 | 80% | FG | 2.25oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 3.0 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 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Ésta es una receta suministrada por Castle Malting®. Tenga en cuenta que esta receta es solo una guía, lo cual le permite agregar su toque personal a su cerveza. No se puede garantizar que al seguirla se obtenga un resultado adecuado. Es posible que haya que realizar modificaciones para adaptarse a las características específicas de los ingredientes y a las condiciones tecnológicas específicas de la fábrica de cerveza.
Si desea más información o servicio, póngase en contacto con: info@castlemalting.com
Si desea más información o servicio, póngase en contacto con: info@castlemalting.com
