A blonde beer that has plenty of malt character and incredible flavours that will charm you.
Glass: Tulip beer glass
You can explore the yeast potential in this recipe. As, POF+, this yeast can produce clove-like aromas. So, you can play with the Ester/4-VG ratio.
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C. Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 20min at 68°C
Rise to 72°C at 1°C/min
Rest for 10min 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 Saaz.
Hop Addition 2: After 65min add Hallertau Mitterlfruh.
Hop Addition 3: After 70min add Cascade.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off flavours 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 0°C for 5 days, remove the residual yeast and carbonate until 2.8 volumes of CO2. Beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.