Castle Malting: Beer recipe Blond Beer of Character - 2
Blond Beer of Character - 2 Beer recipe
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ABV 7% Color 20 EBC Bitterness 25 IBU
Description
Strong, spicy blonde beer with firm maltiness and a warming finish.
Service:
Glass: Tulip beer glass
Temperature: 4-8°C



BREWER`S TIP
You can explore the yeast potential in this recipe. As, POF+, this yeast can produce clove-like aromas. So you can play with the Ester/4-VG ratio.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 78% // 18.4 kg
Château Munich 20% // 4.7 kg
Château Cara Gold 2% // 0.5 kg
HOPS
Perle (8.0% aa) 23 IBU // 100 g
Palisade (7.5% aa) 2 IBU // 50 g
YEAST

SafAle T-58 80 g
SPICES
Cinnamon 10 g
Star anise 3 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 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 20min at 68°C
Rise to 72°C at 1°C/min
Rest for 10min 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.
Hop Addition 2: After 70min add Palisade
Spices Addition: After 70min add Cinnamon and Star Anise.
Whirlpool to remove the trub
Total evap 7.5% Batch size 100L OG 15.5oP Efficiency 85%
Step 3: Fermentation and Maturation Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 2 days then rise to 22°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 2.80oP
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 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.
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
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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