A high fermentation scotch-type beer with a dry finish, roasted malt flavor, and strong smoky notes. Cookie aromas blend with a spicy bitterness from benchmark quality hops.
*The bitterness depends on the alpha acid content of hops, boiling conditions, and other parameters.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T: +32 (0) 87 66 20 95 firstname.lastname@example.org www.castlemalting.com
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 66°C.
Rest for 75min at 66°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 60 min.
Hop addition 1: directly before boiling, add all the hops to the wort.
Whirlpool to remove the trub.
Step 3: Fermentation and Maturation
Cooldown 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 (RE reached and off-flavors removed - about 7 days), drop the temperature to 8°C and rest for 1 day. 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 -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.