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Beer recipe - Special Wheat Beer
ABV 6%Color 35 EBC Bitterness 25 IBU
This Special Wheat beer is brewed with a lager yeast. This unique combination creates a refreshing and very drinkable beer with subtle fermentation aromas well balanced with herbal and spicy hop notes.
Temperature: 4-8°C
For a better wort filtration, add 2% of rice hulls to the mash. Also, don’t forget this is a lager yeast and the fermentation temperatures have to be appropriate for it.

Château Pilsen 2RS 55% / 11.3 kg
Château Melano 22% / 4.5 kg
Château Cara Gold 3% / 0.6 kg
Château Wheat Blanc 10% / 2 kg
Château Wheat Munich Light 10% / 2 kg

Perle (8.0% aa) 20.8 IBU / 100 g
Aramis (7% aa) 4.3 IBU / 100 g
SafLager S-189 120 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio3.0 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
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 10min add Aramis.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG13.5oPEfficiency85%
Step 3: Fermentation and Maturation
Cool down the wort to 12°C and pitch the yeast.
Ferment at 12°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 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8-3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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