Belgian Blonde Beer
15 - 16 o PL
6 - 7 %
8 - 12 EBC
26 - 29 IBU
Dense beeer with a rich taste, long aftertaste and, as a rule, low carbonation. Unlike the majority of other beers, Belgian Blond Beer is served cooled to just 6-12 º C.
INGREDIENTS / HL (1 hectolitre = 100 litres)
Château Pilsen 2RS, 100%
25 - 30 kg / hl
50 - 80 g / hl
-Mash in 75 liters of water (62oC)
-Rest at 63oC during 55 minutes
-Rest at 70oC during 20 minutes
-Rest at 78oC during 2 minutes
Step 2: Boiling
Duration: 1hour 30 minutes
The volume of wort declines by 8 - 10%
-After 15 minutes add Saaz;
-After 85 minutes add Tradition
Spices option: star anis (1 g/hl)
Step 3: Fermentation
Start at 20oC, raise the temperature to 22oC, allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering
minimum 2 weeks at 4oC
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
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