| 4 Cereals Beer | Beer recipe |
Description
A soft bitter beer with a short and pleasant post bitterness. An acid note makes the beer thirst-quenching and reveals a warm aftertaste. This beer imparts a malty aroma as well as aromas of cereal, baked bread, and biscuit. The flavor is fruity, floral, and even slightly herbal.
Service:
Glass: Goblet glass Temperature: 4 - 8°C
BREWER`S TIPS
Play with the percentages of the different malts in the grain bill to influence the taste of the finished beer.
Castle Malting S.A.,
94 rue de Mons, 7970 Beloeil, Belgium T: +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com
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 |
INGREDIENTS /100 litres
MALT
HOPS
YEAST
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
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 75min. Hop addition 1: After 15min add Perle. Hop Addition 2: After 65min add Cascade, Saaz and Aramis. Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast. Ferment at 22°C for 2 days then rise to 25°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 12°C and rest for 2 days. Drop the temperature to 2°C and rest for 7 days.
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!
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