Beer recipe - Blond Rye Beer
|ABV 8.5% ||Color 11 EBC ||Bitterness 25 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.
Glass: Tulip Glass
Temperature: 4-8 °C
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
Château Pilsen 2RS
70% / 18.8 kg
Château Wheat Blanc
10% / 2.7 kg
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
Step 1: Mashing
Mash-in and follow the profile below:
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
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Perle and Cascade.
Hop Addition 2: After 60min add Saaz.
Hop Addition 2: 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.
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.
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.
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