Beer recipe - Blond Buckwheat Beer
|ABV 6%||Color 12 EBC||Bitterness 25 IBU|
A blond beer with a delicate aroma, perfect for people who are sensitive to the gluten contained in barley and wheat.
This beer has a lower level of Gluten, but it’s not Gluten Free.
Buckwheat has low diastatic power and extracts yield, this has to be taken into consideration when it is used to brew beer.
RECIPE FOR 100L
Château Pilsen 2RS
50% / 11.1 kg
35% / 7.8 kg
Château Diastatic Malt
15% / 3.3 kg
Magnum (12.0% aa)
15 IBU / 50 g
Perle (8.0% aa)
3.8 IBU / 50 g
Polaris (20.0% aa)
6.3 IBU / 30 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 70min at 63°C
Rise to 66°C at 1°C/min. Rest for 15min at 66°C
Rise to 72°C at 1°C/min
Rest for 15min 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 Magnum.
Hop Addition 2: After 55min add Perle and Polaris.
Whirlpool to remove the trub
|Total evap||7.5%||Batch size||100L||OG||13.5oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 20°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 7 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 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.
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