Castle Malting: Beer recipe Traditional Wheat Beer
Traditional Wheat Beer Beer recipe
BelgianWheatBeer256x256.png
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.
Service:
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.


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!
Send us your recipe, and we’ll be pleased to publish it on our website
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:
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
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
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.
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.
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
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB