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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.
Service: 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.

Château Pilsen 2RS 80% / 17.6 kg
Château Melano 15% / 3.3 kg
Château Biscuit 5% / 1.1 kg

Hallertau Tradition (5.5% aa) 23.5 IBU / 200 g
Saaz (3.5% aa) 1.5 IBU / 70 g

SafAle T-58 65 g / hl
Coriander 100 gr

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 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 evap6.0%Batch size100LOG14.5oPEfficiency85%
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.

For further information & service please contact:

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