Beer recipe - Strong Belgian Blond Beer
|ABV 9.0%||Color 22 EBC ||Bitterness 28 IBU|
A strong, slow-drinking beer with a nice character, exquisite aroma, and a sublime taste.
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
RECIPE FOR 100L
Château Pilsen 2RS
58% / 18 kg
Château Pale Ale
30% / 9.3 kg
Château Melano Light
10% / 3.1 kg
Château Cara Clair
2% / 0.6 kg
Magnum (12.0% aa)
25.8 IBU / 80 g
Hallertauer Hersbrucker (3.5% aa)
2.2 IBU / 100 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 60min at 63°C
Rise to 67°C at 1°C/min. Rest for 15min at 67°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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Hersbrucker.
Whirlpool to remove the trub
|Total evap||9.0%||Batch size||100L||OG||18.5oP||Efficiency||80%|
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-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 4°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 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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