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Description
This full-bodied, smooth beer has a flavor that lingers pleasantly on the palate. It is bitter, without being overwhelmingly so due to a perfect balance of malt and subtle hops. A refreshing and very satisfying beer.
Service:
Glass: American Pint Temperature: 4-8°C
BREWER`S TIP
For a dryer finish, you can use higher pitching rates (0.65-0.8 g/L) |
RECIPE FOR 100L
MALT
HOPS
YEAST
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 64°C
Rest for 50min at 64°C Rise to 72°C at 1°C/min. Rest for 15min 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 Magnum.
Hop Addition 2: After 50min add Cascade.
Whirlpool to remove the trub
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 20°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. | |||||||||||||||||||||||||||||||||
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
