Join us
Company News
Brochures
Our Malts
New Hops
-
NEWPORT ORGANIC
Sold out -
CASCADE ORGANIC
Sold out -
TRADITION (HALLERTAU)
Add to cart -
MISTRAL ORGANIC
Sold out -
HUELL MELON ORGANIC
Sold out
Our Yeasts
Our Spices
| |||||||||||||||||||||||||||||||||||||||
Description
This Special Wheat beer is brewed with a lager yeast. This unique combination creates a refreshing and very drinkable beer with subtle fermentation aromas well balanced with herbal and spicy hop notes.
Service:
Temperature: 4-8°C
BREWER`S TIPS
For a better wort filtration, add 2% of rice hulls to the mash. Also, don’t forget this is a lager yeast and the fermentation temperatures have to be appropriate for it.
Castle Malting S.A.,
94 rue de Mons, 7970 Beloeil, Belgium T: +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com |
RECIPE FOR 100L
MALT
HOPS
YEAST
Mashing Temperature
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. Hop Addition 2: After 10min add Aramis. Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 12°C and pitch the yeast. Ferment at 12°C for 2 days then rise to 14°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 2.8-3.0 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.
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
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
