Beer recipe - Traditional Wheat Beer
|ABV 5.5%||Color 8 EBC ||Bitterness 28 IBU|
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Glass: Goblet glass
You can add 5% unmalted flaked wheat to this recipe to give extra complexity to it.
RECIPE FOR 100L
Château Pilsen 2RS
65% / 12.2 kg
Château Wheat Blanc
35% / 6.6 kg
Magnum (12.0% aa)
26.5 IBU / 80 g
Styrian Golding (4.0% aa)
1.5 IBU / 80 g
Step 1: Mashing
Mash-in and follow the profile below:
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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 85min add Styrian Golding.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
|Total evap||9.0%||Batch size||100L||OG||12.5oP||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 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at 0°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.
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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