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Strong Belgian Blond Beer Beer recipe
StrongBlondBeer256x256.png
ABV 9.0%Color 22 EBC Bitterness 28 IBU
Description
A strong, slow-drinking beer with a nice character, exquisite aroma, and a sublime taste.
Service:
Glass: Goblet
Temperature: 4-8°C
BREWER`S TIP
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
RECIPE FOR 100L
MALT

Château Pilsen 2RS 58% / 18 kg
Château Melano Light 10% / 3.1 kg
Château Pale Ale 30% / 9.3 kg
Château Cara Clair 2% / 0.6 kg
HOPS

Magnum (12.0% aa) 25.8 IBU / 80 g
Hallertauer Hersbrucker (3.5% aa) 2.2 IBU / 100 g
YEAST

SafAle T-58 80 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 60min at 63°C
Rise to 67°C at 1°C/min. Rest for 15min at 67°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 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Hersbrucker.
Whirlpool to remove the trub
Total evap9.0%Batch size100LOG18.5oPEfficiency80%
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-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 4°C and rest for 10 days.
Attenuation84%FG3.00oP
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.

For further information & service please contact: info@castlemalting.com

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