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Blond Rye Beer Beer recipe
Original gravity: 18 - 19 o Plato
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
Safbrew BE 256 (Abbaye) 60 g / hl
Mashing Temperature
Step 1: Mashing
Mash in 100 litres of water (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: Boiling
After 10 minutes add the first hop (Perle or Admiral)
After 85 minutes add the second hop (Cascade, Amarillo)
Step 3: Whirlpool
add the remaining hops at the beginning of the stage
Step 4: Fermentation at 27 °C
Step 5: Lagering
2 days at 12°C, then 3 weeks at 0-1°C
Step 6:
Clarify the beer 4 days before bottling

Tę recepturę dostarcza Castle Malting®. Pomyślny rezultat nie może być zagwarantowany. Pewne zmiany mogą być konieczne, aby uwzględnić cechy charakterystyczne składników, oraz warunki technologiczne panujące w browarze.

Po więcej informacji prosimy o kontakt na adres: info@castlemalting.com