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Beer recipe - 4 Cereals Beer
4Cereals_beer256x256.png
ABV
8.5%
Colour
12 EBC
Bitterness
25 IBU
Description
A soft bitter beer with a short and pleasant post bitterness. An acid note makes the beer thirst-quenching and reveals a warm aftertaste. This beer imparts a malty aroma as well as aromas of cereal, baked bread, and biscuit. The flavor is fruity, floral, and even slightly herbal.
Service:
Glass: Goblet glass
Temperature: 4 - 8°C
BREWER`S TIPS
Play with the percentages of the different malts in the grain bill to influence the taste of the finished beer.
INGREDIENTS /100 litres
MALT

Château Pilsen 2RS 60% / 17 kg
Château Wheat Blanc® 10% / 2.8 kg
Château Spelt Malt 20% / 5.7 kg
Château Oat Malt 10% / 2.8 kg
HOPS

Perle (8.0% aa) 16.3 IBU / 70 g
Cascade (6.0% aa) 3.8 IBU / 100 g
Aramis (7.0% aa) 2.5 IBU / 60 g
Saaz (3.5% aa) 2.5 IBU / 120 g
YEAST
SafAle BE-256 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 Perle.
Hop Addition 2: After 65min add Cascade, Saaz and Aramis.
Whirlpool to remove the trub
Total evap7.5%Batch size100LOG17.0oPEfficiency80%
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 25°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 12°C and rest for 2 days. Drop the temperature to 2°C and rest for 7 days.
Attenuation88%FG2.0oP
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.


Esta receita é oferecida pela Castle Malting ®. Um resultado bem-sucedido não pode ser garantido. Algumas modificações podem ser necessárias para atender a características específicas dos ingredientes e condições tecnológicas específicas da cervejaria.

Para mais informações e serviços, entre em contato: info@castlemalting.com
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