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Beer recipe - Blond Rye Beer
| ABV 8.5% | Color 11 EBC | Bitterness 25 EBU |
Description
Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.
Pale yellow to gold in color, with a well-constructed white head. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.
Service:
Glass: Tulip Glass
Temperature: 4-8 °C
Glass: Tulip Glass
Temperature: 4-8 °C
BREWER`S TIP
Rye brings a unique spicy and crisp flavor to the beer, you can play with the percentage of it in the grain bill. But do not add more than 30%.
Rye brings a unique spicy and crisp flavor to the beer, you can play with the percentage of it in the grain bill. But do not add more than 30%.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 70% / 18.8 kg |
| Château Wheat Blanc | 10% / 2.7 kg |
| Château Rye | 20% / 5.4 kg |
HOPS*
| Perle (8.0% aa) | 12.5 IBU / 50 g |
| Cascade (6.0% aa) | 8.8 IBU / 50 g |
| Amarillo (9.5% aa) | 2.5 IBU / 50 g |
| Saaz (3.5% aa) | 1.3 IBU / 50 g |
YEAST
| SafAle BE-256 | 70 g |
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.5 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
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 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 3: After 70min add Amarillo.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 3: After 70min add Amarillo.
Whirlpool to remove the trub
| Total evap | 7.5% | Batch size | 100L | OG | 17.5oP | 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 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 2°C and rest for 10 days.
| Attenuation | 86% | FG | 2.45oP |
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.
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.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
