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Blond Rye Beer Beer recipe
Original gravity: 18 - 19oPlato
Alcohol: 8.5%
Colour: 8 - 12 EBC
Bitterness: 25 - 29 EBU
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.

INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 22 kg / hl
Château Wheat Blanc 3 kg / hl
Château Rye 6 kg / hl
Perle or Admiral 70 %
Cascade 18 %
Amarillo 4.5 %
Saaz 7.5 %
*The exact quantity of hops will depend on the desired bitterness
SafAle BE-256 (Abbey) 60 g / hl
Mashing Temperature
Step 1: Mashing
Mash in 100 litres of water at 63°C
Rest at 63°C for 80 minutes
Rest at 72°C for 20 minutes
Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: Boiling
After 10 minutes add the first hop (Perle or Admiral)
After 85 minutes add the second hop (Cascade, Amarillo)
Step 4: Whirlpool
add the remaining hops at the beginning of the stage
Step 5: Fermentation at 27 °C
Step 6: Lagering
2 days at 12°C, then 3 weeks at 0-1°C
Step 7:
Clarify the beer 4 days before bottling

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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

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