맥주 레시피 - Belgian Wheat Stout
Original gravity:
15 o Pato
* This recipe is provided by Castle Malting®. Final beer parameters may differ from above, as some modifications of the recipe may be required to meet the specific characteristics of ingredients used and the specific technological conditions of the brewery.
Description
벨기에밀스타우트는강한로스트향미와가벼운타트다크과일위부분에커피를연상시킵니다. 입에가벼운느낌의잘균형잡힌맥주입니다.
INGREDIENTS / HL
MALT
Château Pilsen 2RS
|
13 kg / hl
|
Château Wheat Blanc
|
1.8 kg / hl
|
Château Chocolat
|
1.8 kg / hl
|
Château Wheat Black
|
1 kg / hl
|
Château Cara Gold®
|
0.9 kg / hl
|
Château Black
|
0.6 kg / hl
|
HOPS
YEAST
Mashing Temperature
Step 1: Mashing
-Mash at 62°C, adjust the pH of the wort to 5.4 during 50 minutes.
-Rest at 72°C during 10 minutes
-Rest at 78°C during 2 minutes
Step 2: Boiling
Duration: 1 hour, 10 minutes
-Add 420g of Saaz at the beginning of boiling;
-After 10 minutes add 100g of Saaz.
Step 3: Cooling
Step 4: Fermentation
at 20oC (7 days).
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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