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Original gravity:
14 o Plato
Alcohol:
6.5 %
Colour:
6 EBC
Castle Malting S.A.,
94 rue de Mons, 7970 Beloeil, Belgium Tel: +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com |
INGREDIENTS / 100 L
MALT
HOPS
YEAST
Mashing Temperature
Step1: Mashing
Mash at 66°C for 60 minutes Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 78°C
Step 3: Boiling
Duration: 1 hour, 15 minutes Temperature: 100°C The volume of wort declines by 6 to 10 % - In 15 minutes add hops (Сolumbus and Сhinook) - In 70 minutes add hops (Сentennial and Aramis) and sugar if necessary. The wort must have a density of 14° Plato Remove the trub
Step 4 : Cooling
down to 23°C
Step 5: Fermentation
Fermentation at 24°C
Step 6: Lagering:
minimum 2 weeks at 2°C | ||||||||||||||
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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
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