Beer recipe - Pilsner 2
|ABV 5.1% ||Color 10 EBC ||Bitterness* 28 IBU|
Lager beer with a shiny blond colour. It presents the classic profile of Pilsner beer: malty taste, moderate-high bitterness and hoppy aroma with ester notes produced in a well-controlled fermentation.
*The bitterness depends on the alpha acid contentof hops, boiling conditions and other parameters.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
INGREDIENTS / HL (1 hectolitre = 100 litres)
Château Pilsen 2RS
76% / 15.0 kg
16.0% / 3.2 kg
Château Cara Clair®
8% / 1.6 kg
Step 1: Mashing
Mash-in and follow the profile below
Mash-in at 66°C.
Rest for 50min at 66°C.
Rise to 72°C at 1°C/min.
Rest for 15min 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 100g of Saaz.
Hop Addition 2: After 30min add 100g of Saaz.
Hop Addition 3: After 45min add 100g of Saaz.
Hop Addition 2: After 55min add 100g of Saaz.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||11.8oP||Efficiency||80%|
Step 3: Fermentation and Maturation
Cool down the wort to 10°C and pitch the yeast. Ferment at 10°C for 2 days then rise to 14°C. Once the fermentation is done (FG reached and off flavours 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 -1°C for 5 days, remove the residual yeast and carbonate until 4.7 g/L of CO2. The beer is ready for packaging and drinking. 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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