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Blond Summer Beer Beer recipe
25 IBU
Thirst-quenching sweet beer. Little bitter with orange, passion fruit, and banana aromas.
Glass: Tulip Glass
Temperature: 4-8°C
Referment this beer in the bottle using SafAle F-2 to carbonate and make it more complex.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95

Château Pilsen 2RS 89% / 17.4 kg
Château Wheat Blanc® 6% / 1.1 kg
Château Cara Clair® 6% / 1.1 kg

First Gold (8.0% aa) 17.5 IBU / 80 g
Cascade (6.0% aa) 2.5 IBU / 80 g
Motueka (7.5% aa) 2.5 IBU / 60 g
Sorachi Ace (13.0% aa) 2.5 IBU / 40 g

SafAle BE-134 60 g
Bitter orange peels 40 g
Cumin 10 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 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 First Gold.
Hop addition 2: After 55min add Cascade, Motueka, and Sorachi Ace.
Spices addition: At the end of the boil add Bitter Orange Peels and Cumin.
Whirlpool to remove the trub
Total evap
6.0%Batch size
Step 3: Fermentation and Maturation Cool down the wort to 22°C and pitch the yeast. Ferment at 22°C for 2 days then rise to 24°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 2.6 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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