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Spicy Blond Beer Beer recipe
Original gravity: 18-20oPl
Alcohol: 8-9%
Colour: 14-16 EBC
Bitterness: 25 IBU
A moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Pours an amber-golden color. Head of a white color. Great retention and great lacing. Smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level.

INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 22 kg / hl
Château Biscuit 5 kg / hl

Goldings 100 g / hl
Palisade 50 g / hl

SafAle T-58 70 g / hl
SafAle F-2 (Second fermentation) 2.5-5 g / hl
Cinnamon 26 g / hl
Clove 2 g / hl
Mashing temperature
Step 1: Mashing
Mash in 70 liters of water 60oC then gradually raise the temperature to 63oC
Keep at 63oC for 50 minutes
Raise the temperature to 73oC and keep at 10 minutes
Raise the temperature to 78oC and keep during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78oC
Step 3: Boiling
Duration: 1 hour 30 minutes; the volume of wort declines by 8-10%
After 15 minutes add halt of the hops
10 minutes before the end of the boiling, add the rest of the hops, sugar, if necessary, and the spices.
Remove the trub
Step 4: Cooling at 22-24oC
Step 5: Fermentation 24-25oC during 7 days
Step 6: Rest minimum 2 weeks at 0-4°C

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
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