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Beer recipe - Blond Beer of Character - 1
ABV 7% Color 27 EBC Bitterness 25 IBU
A blonde beer that has plenty of malt character and incredible flavours that will charm you.
Glass: Tulip beer glass
Temperature: 4-8°C
You can explore the yeast potential in this recipe. As, POF+, this yeast can produce clove-like aromas. So, you can play with the Ester/4-VG ratio.

Château Pilsen 2RS 38% / 9.1 kg
Château Pale Ale 38% / 9.1 kg
Château Melano Light 20% / 4.8 kg
Château Cara Blond 4% / 1.0 kg

Saaz (3.5% aa) 21.5 IBU / 220 g
Hallertau Mittelfruh (4.5% aa) 2.5 IBU / 90 g
Cascade (6.0% aa) 1.0 IBU / 30 g

SafAle T-58 80 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.5 L/kg
Mash-in at 63°C. Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 20min at 68°C
Rise to 72°C at 1°C/min
Rest for 10min 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 Saaz.
Hop Addition 2: After 65min add Hallertau Mitterlfruh.
Hop Addition 3: After 70min add Cascade.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG15.5oPEfficiency85%
Step 3: Fermentation and Maturation Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off flavours 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 2.8 volumes of CO2. 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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