English French Dutch Spanish German Russian Italian Portuguese Portuguese Danish Greek Romanian Ukrainean Chinese Polish Korean
Logo Slogan_Greek

Join us

Ενημερωτικά Έντυπα

Blond Rye Beer Beer recipe
BelgianBlondBeer256x256.png
ABV8.5% Color11 EBC Bitterness25 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.
Service:
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%.
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:
pH5.3Mix Ratio2.5 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
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 evap7.5%Batch size100LOG17.5oPEfficiency85%
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.
Attenuation86%FG2.45oP
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.



Αυτή η συνταγή προσφέρεται από την Castle Malting®. Δεν μπορούμε να εγγυηθούμε το επιτυχές αποτέλεσμα τής εφαρμογής της. Ίσως να χρειαστούν κάποιες τροποποιήσεις που θα έχουν σχέση με τις τυχόν ιδιαιτερότητες τών υλικών πού θα χρησιμοποιηθούν και τις συγκεκριμένες συνθήκες, όσον αφορά σε εξοπλισμό-τεχνολογία, τού ζυθοποιείου που θα την εφαρμόσει.

Για περισσότερες διευκρινήσεις και βοήθεια απευθυνθείτε σε μας: info@castlemalting.com





(0,4023 sec)