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Beer recipe - Traditional Wheat Beer
| ABV 5.5% | Color 8 EBC | Bitterness 28 IBU |
Description
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Service:
Glass: Goblet glass
Temperature: 4-6°C
Glass: Goblet glass
Temperature: 4-6°C
BREWER`S TIPS
You can add 5% unmalted flaked wheat to this recipe to give extra complexity to it.
You can add 5% unmalted flaked wheat to this recipe to give extra complexity to it.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 65% / 12.2 kg |
| Château Wheat Blanc | 35% / 6.6 kg |
HOPS
| Magnum (12.0% aa) | 26.5 IBU / 80 g |
| Styrian Golding (4.0% aa) | 1.5 IBU / 80 g |
YEAST
| SafAle WB-06 | 80 g |
SPICES
| Bitter orange peel | 10 g |
| Cumin | 2 g |
| Coriander | 1 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 | 3.0 L/kg |
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min 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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 85min add Styrian Golding.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 85min add Styrian Golding.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
| Total evap | 9.0% | Batch size | 100L | OG | 12.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors 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.
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors 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.
| Attenuation | 82% | FG | 2.30oP |
Step 4: Cold Aging and Packaging
Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Данный рецепт разработан компанией Castle Malting®. Обратите внимание, что этот рецепт является ориентировочным для придания особого характера Вашему пиву. B процессе варки могут потребоваться некоторые изменения, вызванные техническими условиями пивоварни, качеством воды и др.
За более подробной информацией просим обращаться по электронному адресу: info@castlemalting.com
Пивоварение - это эксперимент! Отправьте нам свой рецепт, и мы будем рады опубликовать его на нашем веб-сайте.
За более подробной информацией просим обращаться по электронному адресу: info@castlemalting.com
Пивоварение - это эксперимент! Отправьте нам свой рецепт, и мы будем рады опубликовать его на нашем веб-сайте.
