Castle Malting: Beer recipe Spicy Blond Beer
Spicy Blond Beer Beer recipe
SpicyBlond256x256.png
ABV 7% Color 27 EBC Bitterness 25 IBU
Description
A moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Pours an amber-golden color with a beautiful white head. Nice touch of cinnamon, clove, and yeast aromas as well as slight malt notes.
Service:
Glass: Beer Chalice
Temperature: 4-8°C



BREWER`S TIP
You can also add other spices to this recipe to make it even more complex.


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 80% / 19 kg
Château Melano 15% / 3.6 kg
Château Biscuit 5% / 1.2 kg
HOPS

Goldings (6.0% aa) 22.5 IBU / 150 g
Palisade (7.5% aa) 2.5 IBU / 50 g
YEAST

SafAle T-58 70 g
SPICES
Cinnamon 26 g
Clove 2 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 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 60min.
Hop addition 1: After 10min add Goldings.
Hop addition 2: After 50min add Palisade.
Spices addition: After 55min add spices.
Whirlpool to remove the trub
Total evap 6.0% 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 7 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.
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