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.
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.
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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