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Original gravity:
14 - 16 o PL
Alcohol:
6 - 7%
Colour:
10 - 15 EBC
Bitterness:
18 - 22 IBU
Description
Due to the combination of Château Munich Light® and Château Abbey® malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. ![]() |
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
HOPS
YEAST
Mashing temperature
Step1: Mashing
-Mash in at 65°C and rest for 60 minutes -Rest at 72°C for 15 minutes -Rest at 78°C for 2 minutes
Step 2: Boiling
Duration: 1h 30min; the volume of wort declines by 8 - 10% -After 15 minutes add half of the hops, after 85 minutes add the rest of the hops and sugar, if necessary
*Spices option: Coriander (1 g/hl) and grains of paradise (1.5 g/hl) or liquorice (0.5 g/hl)
**Sugar option: White candy sugar (0.5 kg/hl)
Step 3: Fermentation
Start at 20°C, raise the temperature to 22°C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering
minimum 2 weeks at 4°C
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