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Beer recipe - Golden Strong Beer
ABV 9% Color 11 EBC Bitterness 28 IBU
A golden strong beer with a way to fruity aromas, enhanced by spicy notes, pleasant warmness, and a slightly bitter aftertaste.
Glass: Tulip Glass
Temperature: 4-6°C
Play with fermentation temperature and wort aeration to produce more complex flavors.

Château Pilsen 2RS 90% / 26.2 kg
Château Pale Ale® 4% / 1.2 kg
Château Wheat Blanc 4% / 1.2 kg
Château Cara Blond® 2% / 0.6 kg

Centennial (10.5% aa) 130 g
Mosaic (12.0% aa) 70 g
SafAle BE-256 70 g
White Candy Sugar 500 g
Coriander 10 g
Clove 5 g
Black Pepper 5 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.5 L/kg
Mash-in at 63°C
Rest for 50min 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 90min.
Hop addition 1: After 30min add 70g of Centennial (19.6IBU).
Hop Addition 2: After 80min add 60g of Centennial (3.9 IBU).
Sugar Addition: After 80min add White Candy Sugar.
Hop Addition 3: After 85min add 70g of Mosaic (4.5 IBU).
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
Total evap9.0%Batch size100LOG18.5oPEfficiency80%
Step 3: Fermentation and Maturation Cool down the wort to 16°C and pitch the yeast. Ferment at 16°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.
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 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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