Castle Malting: Beer recipe Aramis Beer
Aramis Beer Beer recipe
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ABV 6.5% Color 20 EBC Bitterness 30 IBU
Description
Due to the combination of Château Munich Light and Château Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer. The hop Aramis offers this beer a very fine aroma with subtle spicy notes.
Service:
Glass: American Shaker Pint Glass
Temperature: 4 - 8°C
BREWER`S TIPS
Use fresh hops for better results in the aroma.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 65% // 14 kg
Château Munich Light® 20% // 4.3 kg
Château Abbey® 10% // 2.2 kg
Château Wheat Blanc 5% // 1.1 kg
HOPS

Aramis (7.0% aa) 300 g
YEAST

SafAle BE-256 70 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 45min 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 60min.
Hop addition 1: After 10min add 130g of Aramis (24 IBU).
Hop Addition 2: After 55min add 170g of Aramis (6 IBU).
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 14.0oP Efficiency 85%
Step 3: Fermentation and Maturation Cool down the wort to 16°C and pitch the yeast. Ferment at 16°C for 2 days then rise to 18°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 7 days.
Attenuation 84% FG 2.20oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 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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