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SMOKED WHEAT ALE Beer recipe
BelgianBrownBeer.png
ABV4.5%Color80 EBC Bitterness40 IBU
Description
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 info@castlemalting.com www.castlemalting.com
RECIPE FOR 100L
MALT

Château Pilsen 2RS 53% // 11.55 kg
Château Wheat Blanc 13% // 2.8 kg
Château Biscuit 28% // 6.15 kg
Château Black 3% // 0.65 kg
Château Wheat Smoked 3% // 0.65 kg
HOPS
First Gold (8.0% AA) 74 g
Willamette (5.0% AA) 50 g
Hallertauer Mittelfrüh (3.5% AA) 24 g
YEAST

SafAle S-04 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.8 L/kg
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.
Total evap5.0%Batch size100LOG12.0oPEfficiency80%
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.
Attenuation73.3%FG3.2oP
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.

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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