Castle Malting: Beer recipe Blond Summer Beer
Blond Summer Beer Beer recipe
Blond_summer_beer256x256.png
ABV
6.0%
Color
8 EBC
Bitterness
25 IBU
Description
Thirst-quenching sweet beer. Little bitter with orange, passion fruit, and banana aromas.
Service:
Glass: Tulip Glass
Temperature: 4-8°C
BREWER`S TIPS
Referment this beer in the bottle using SafAle F-2 to carbonate and make it more complex.
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
RECIPE FOR 100L
MALT

Château Pilsen 2RS 89% // 17.4 kg
Château Wheat Blanc® 6% // 1.1 kg
Château Cara Clair® 6% // 1.1 kg
HOPS

First Gold (8.0% aa) 17.5 IBU // 80 g
Cascade (6.0% aa) 2.5 IBU // 80 g
Motueka (7.5% aa) 2.5 IBU // 60 g
Sorachi Ace (13.0% aa) 2.5 IBU // 40 g
YEAST

SafAle BE-134 60 g
SPICES
Bitter orange peels 40 g
Cumin 10 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 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 15min 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 First Gold.
Hop addition 2: After 55min add Cascade, Motueka, and Sorachi Ace.
Spices addition: At the end of the boil add Bitter Orange Peels and Cumin.
Whirlpool to remove the trub
Total evap
6.0%
Batch size
100L
OG
13oP
Efficiency
85%
Step 3: Fermentation and Maturation Cool down the wort to 22°C and pitch the yeast. Ferment at 22°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 7 days.
Attenuation 86% FG 1.80oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 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