Beer recipe - Aramis Beer
|ABV 6.5%||Color 20 EBC||Bitterness 30 IBU|
Due to the combination of Château Munich Light and Château Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. The hop Aramis offers this beer a very fine aroma with subtle spicy notes.
Glass: American Shaker Pint Glass
Temperature: 4 - 8°C
Use fresh hops for better results in the aroma.
RECIPE FOR 100L
Château Pilsen 2RS
65% / 14 kg
Château Munich Light®
20% / 4.3 kg
10% / 2.2 kg
Château Wheat Blanc
5% / 1.1 kg
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 45min 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 60min.
Hop addition 1: After 10min add 130g of Aramis (24 IBU).
Hop Addition 2: After 55min add 170g of Aramis (6 IBU).
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||14.0oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°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.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Esta receita é oferecida pela Castle Malting ®. Um resultado bem-sucedido não pode ser garantido. Algumas modificações podem ser necessárias para atender a características específicas dos ingredientes e condições tecnológicas específicas da cervejaria.
Para mais informações e serviços, entre em contato: email@example.com