Beer recipe - Scotch Beer
|ABV 4.5%||Color 32 EBC ||Bitterness 18 IBU|
Overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. Imparts a soft bitterness, roasted coffee aroma with pronounced smoked peat flavor. Strong color, a stable, fine, and colorful foam.
Glass: Tulip Glass
Temperature: 4 - 8°C
Play with the percentage of Chateau Peated to have more or less smoky flavors.
RECIPE FOR 100L
Château Pilsen 2RS
77% / 11.9 kg
Château Roasted Barley
2% / 0.3 kg
Château Wheat Blanc
7% / 1.0 kg
5% / 0.8 kg
Château Cara Ruby®
10% / 1.6 kg
Goldings (6.0% aa)
15.3 IBU / 100 g
Fuggle (4.5% aa)
2.7 IBU / 100 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 62°C
Rest for 45min at 62°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 60min.
Hop addition 1: After 10min add Goldings.
Hop Addition 2: After 50min add Fuggles.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cooldown the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°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 2.4 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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