Beer recipe - Blond Beer
|ABV 6.5% ||Color 26 EBC ||Bitterness 25 IBU|
Incredible Belgian Blond Beer inspired on the iconic Leffe Blond. This beer has beautiful colors appealing to the eyes, a smooth and subtle malty taste, and a unique complex aroma provided by the balance of Belgian yeast aromas, herbal hops, and spices.
Glass: Beer Pint Chalice
Temperature: 4-7 °C
I suggest to referment this beer in the bottle using SafAle F-2 for carbonation. This may help you to extend the shelf life and avoid oxidation.
RECIPE FOR 100L
Château Pilsen 2RS
80% / 17.6 kg
15% / 3.3 kg
5% / 1.1 kg
Hallertau Tradition (5.5% aa)
23.5 IBU / 200 g
Saaz (3.5% aa)
1.5 IBU / 70 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 10min 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 150g of H Tradition.
Hop Addition 2: After 50min add 50g of H Tradition and 70g of Saaz.
Spices Addition: After 55min add 100g of Coriander.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||14.5oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°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 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at 0°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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