Castle Malting: Beer recipe SMOKED WHEAT ALE
SMOKED WHEAT ALE Beer recipe
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ABV 4.5% Color 80 EBC Bitterness 40 IBU
Description
A high fermentation scotch-type beer with a dry finish, roasted malt flavor, and strong smoky notes. Cookie aromas blend with a spicy bitterness from benchmark quality hops.
*The bitterness depends on the alpha acid content of hops, boiling conditions, and other parameters.
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!
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RECIPE FOR 100L
MALT

Château Pilsen 2RS 53% // 11.55 kg
Château Wheat Blanc 13% // 2.8 kg
Château Biscuit 28% // 6.15 kg
Château Black 3% // 0.65 kg
Château Wheat Smoked 3% // 0.65 kg
HOPS
First Gold (8.0% AA) 74 g
Willamette (5.0% AA) 50 g
Hallertauer Mittelfrüh (3.5% AA) 24 g
YEAST

SafAle S-04 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.8 L/kg
Mash-in at 66°C.
Rest for 75min at 66°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 60 min.
Hop addition 1: directly before boiling, add all the hops to the wort.
Whirlpool to remove the trub.
Total evap 5.0% Batch size 100L OG 12.0oP Efficiency 80%
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 24°C. Once the fermentation is done (RE reached and off-flavors removed - about 7 days), drop the temperature to 8°C and rest for 1 day. Harvest the yeast.
Drop the temperature to 2°C and rest for 10 days.
Attenuation 73.3% FG 3.2oP
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