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Beer recipe - SMOKED WHEAT ALE
| ABV 4.5% | Color 80 EBC | Bitterness* 40 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.
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.
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:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.8 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.
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.
Boil for 60 min.
Hop addition 1: directly before boiling, add all the hops to the wort.
Whirlpool to remove the trub.
| Total evap | 5.0% | Batch size | 100L | OG | 12.0oP | Efficiency | 80% |
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.
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.
| Attenuation | 73.3% | FG | 3.2oP |
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.
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.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
