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맥주 레시피 - Traditional Wheat Beer
Original gravity:
11-12 o Plato
Alcohol:
5-5.5 %
Colour:
10 - 12 EBC
Bitterness:
25 - 30 EBU
Description
벨기에밀또는화이트맥주로서정통적으로여름에마시는맥주이며오렌지또는레몬을넣어서마십니다.
벨기에밀또는화이트맥주로서정통적으로여름에마시는맥주이며오렌지또는레몬을넣어서마십니다.
INGREDIENTS / HL
MALT
| Château Pilsen 2RS | 18 - 20 kg / hl |
| Château Wheat Blanc | 5 kg / hl |
HOPS
| Magnum | 80 g / hl |
| Styrian Golding | 80 g / hl |
YEAST
| Safbrew WB-06 | 50-80 g / hl |
SPICES
| Bitter orange peel | 10 g / hl |
| Cumin | 2 g / hl |
| Coriander | 1 g / hl |
Mashing Temperature
Step 1: Mashing
Mash in 80 litres of water (45°C)
Rest at 62°C for 60 minutes
Rest at 70°C for 20 minutes
Rest at 78°C for 2 minutes
Mash in 80 litres of water (45°C)
Rest at 62°C for 60 minutes
Rest at 70°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add Magnum
After 85 min add Styrian Golding, spices, and sugar, if necessary
Duration: 1 hour 30 minutes
The volume of wort declines by 8 - 10%
After 15 minutes add Magnum
After 85 min add Styrian Golding, spices, and sugar, if necessary
Step 3: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 h at the end of fermentation prior to yeast removal.
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 h at the end of fermentation prior to yeast removal.
Step 4: Lagering
minimum 2 weeks at 7°C
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.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
