Castle Malting: Beer recipe Pilsner 2
Pilsner 2 Beer recipe
Pilsner_256x256.png
ABV 5.1% Color 10 EBC Bitterness* 28 IBU
Description
Lager beer with a shiny blond colour. It presents the classic profile of Pilsner beer: malty taste, moderate-high bitterness and hoppy aroma with ester notes produced in a well-controlled fermentation.
*The bitterness depends on the alpha acid contentof hops, boiling conditions and other parameters.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +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

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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen® 2RS 76% / 15.0 kg
Château Munich 16.0% / 3.2 kg
Château Cara Clair® 8% / 1.6 kg
HOPS

Saaz (3.5% aa) 400 g
YEAST

SafLager S-23 120 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below
pH 5.3 Mix Ratio 3.0 L/kg
Mash-in at 66°C.
Rest for 50min at 66°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 100g of Saaz.
Hop Addition 2: After 30min add 100g of Saaz.
Hop Addition 3: After 45min add 100g of Saaz.
Hop Addition 2: After 55min add 100g of Saaz.
Whirlpool to remove the trub
 
Total evap 6.0% Batch size 100L OG 11.8oP Efficiency 80%
Step 3: Fermentation and Maturation
Cool down the wort to 10°C and pitch the yeast. Ferment at 10°C for 2 days then rise to 14°C. Once the fermentation is done (FG reached and off flavours 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 10 days.
Attenuation 78% FG 2.55oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast and carbonate until 4.7 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
For refermentation in the bottle, add brewing sugar and SafAle F-2.
Headquarters: Chemin du Couloury 1, 4800 Verviers, 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