Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T: +32 (0) 87 66 20 95 firstname.lastname@example.org www.castlemalting.com
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Perle.
Hop Addition 2: After 10min add Aramis.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 12°C and pitch the yeast.
Ferment at 12°C for 2 days then rise to 14°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.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8-3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.