Castle Malting: Beer recipe Blond Rye Beer
Blond Rye Beer Beer recipe
BelgianBlondBeer256x256.png
ABV 8.5% Color 11 EBC Bitterness 25 EBU
Description
Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.
Service:
Glass: Tulip Glass
Temperature: 4-8 °C
BREWER`S TIP
Rye brings a unique spicy and crisp flavor to the beer, you can play with the percentage of it in the grain bill. But do not add more than 30%.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 70% // 18.8 kg
Château Wheat Blanc 10% // 2.7 kg
Château Rye 20% // 5.4 kg
HOPS*
Perle (8.0% aa) 12.5 IBU // 50 g
Cascade (6.0% aa) 8.8 IBU // 50 g
Amarillo (9.5% aa) 2.5 IBU // 50 g
Saaz (3.5% aa) 1.3 IBU // 50 g
YEAST
SafAle BE-256 70 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.5 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
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 2: After 70min add Amarillo.
Whirlpool to remove the trub
Total evap 7.5% Batch size 100L OG 17.5oP Efficiency 85%
Step 3: Fermentation and Maturation Cool down the wort to 22°C and pitch the yeast. Ferment at 22°C for 2 days then rise to 25°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 86% FG 2.45oP
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.
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.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
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Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
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