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Beer recipe - Bitter Beer
| ABV 4.5% | Color 34 EBC | Bitterness 35 IBU |
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.
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
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)
For a dryer finish, you can use higher pitching rates (0.65-0.8 g/L)
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 60% / 10.1 kg |
| Château Melano | 25% / 4.2 kg |
| Château Cara Gold® | 5% / 0.8 kg |
| Château Munich | 10% / 1.7 kg |
HOPS
| Magnum (12.0% aa) | 31.5 IBU / 100 g |
| Cascade (6.0% aa) | 3.5 IBU / 100 g |
YEAST
| SafAle S-04 | 65 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
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
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
| Total evap | 6.0% | Batch size | 100L | OG | 11.0oP | Efficiency | 85% |
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.
| Attenuation | 76% | FG | 2.60oP |
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.
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
